Baked Beans Keemiya

Pyramid is introducing their whole new ‘Garden Fresh Premium Quality Baked Beans’. The beans are packed in a rich tomato sauce, are pleasantly firm and has a light sweetness to it.

Baked beans is of course great for breakfast as it goes well with both roshi and bread. But we also like them in hedhikaa. After many discussions about whether to make rolls or keemiya, we eventually, decided on keemiya. There was also a bit of a debate about whether to bake them or fry them, and as you can see from the photos, we ended up frying them.

Makes: 22

Make the dough

Ingredients:

• 2 cups flour
• 2/3 tsp. salt (or to taste)
• 4 tsp. oil
• 24 tbsp. warm water

Instructions:

1. In a large bowl mix together the flour and salt.
2. Add in the oil and use your fingers to mix it together with the flour.
3. Gradually add in the water, a couple of tablespoons at a time; also, every time you add in the water mix well using your fingers.
4. Knead the dough until it is soft and elastic. It shouldn’t be sticking to your fingers and it also shouldn’t be dry.
5. Divide the dough into 22 equally sized balls.
6. Using a rolling pin, roll each dough ball into a circular shape. The size is going to be around 3 inches in diameter. When you are rolling it, it needs to be a little bit thicker than a roshi.

Make the filling

Ingredients:

• 1 can Garden Fresh Baked Beans 
• 2 medium sized potatoes
• ½ cup himun hikimas (ground dried tuna)
• 3 tsp. chicken curry powder
• ½ githeyo mirus (scotch bonnet pepper)
• 1 large onion
• 3 curry leaves
• 2 tbsp. oil
• ½ tbsp. salt (or to taste)
• Water for boiling the potatoes

Instructions:

1. Peel and cut every potato into 4 parts.
2. Place the potatoes in a pot and pour enough water to cover them along with the salt.
3. Boil the potatoes until you can run a fork through it easily without much resistance.
4. Drain the potatoes and slice them thinly.
5. Slice the onion and githeyo mirus thinly.
6. Drain the baked beans and set aside the liquid.
7. Heat the oil in a pan and add the onions, curry leaves and githeyo mirus.
8. When the onions soften and take on a brownish colour, add the curry powder. On low heat, cook for around a minute, just until you can smell the spices.
9. Add the hikimas and potatoes and mix well.
10. And finally add in the baked beans. While stirring, add 10 tablespoons of the baked beans liquid that you set aside.
11.  Cook on low heat for 3-4 minutes.

Make the keemiya

1. Place 2 teaspoons of the baked beans mixture in the center of one of the rolled dough portions.
2. Fold in two opposite edges, one over the other over the baked beans filling. You might want to dip a finger into some water and wet the edge of the side on top to make it hold well.
3. Now fold in the other two opposite edges in a similar manner. Now you should have the keemiya shape. Just make sure that it’s well closed and sealed.
4. Repeat the steps above until you run out of dough.

Fry the keemiya

Ingredients:

• 3 cups oil

Instructions:

1. Heat oil in a deep pot.
2. Make sure the oil is well heated and then place a couple of keemiyas in the oil.
3. Fry until they take on a light golden colour.
4. Remove and repeat until you are done with all the prepared keemiyas.