We’ve been trying to publish a Githeyo Boakibaa recipe for ages and many failures later we’ve finally managed to nail it.
For non-locals reading this, Githeyo Boakibaa is a ghee cake that’s made with ground rice, coconut milk and sugar. Sea almonds and onions fried in ghee give it a nice bit of crunch while cinnamon and cardamom give it a hint of spice.
Traditionally Githeyo Boakibaa is made from ground soaked rice. However, to make things a bit easier, we’ve used rice flour in this recipe instead. Grinding the rice flour to a powdery consistency is a step that you should really pay attention to because otherwise the consistency of the boakibaa turns out just all wrong. Also, if you have the time to grind the cinnamon and cardamom yourself, please do so, as these spices when freshly ground gives the boakibaa a real nice lift of flavour.
Another traditional ingredient that goes into Githeyo Boakibaa is ‘maafen’ or jasmine infused water and since it’s not always so easy to get ‘maafen’, we’ve used some rosewater instead. With that being said, if you are lucky enough to have some ‘maafen’ with you, we’ve left some notes in the instructions to let you know when and how to use it.
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