Desserts
Vitumbuwa vya Huchi
Ingredients
- 300 g (2 1/2 cups) plain flour
- 1 ripe banana, mashed
- 50 g (1/4 cup) sugar
- 7 g (2 1/4 tsp) instant yeast
- 1/2 tsp salt
- 200 ml (3/4 cup plus 1 tbsp) warm water
- Vegetable oil, for frying
- 100 g (1/3 cup) honey, for dipping
Method
- In a large bowl, mash the banana until smooth.
- Add the flour, sugar, yeast and salt, then gradually stir in the warm water to form a thick, smooth batter.
- Cover with a clean kitchen towel and let rise in a warm place for 45-60 minutes, until bubbly and roughly doubled.
- Heat oil in a deep pot to 170°C (340°F).
- Drop spoonfuls of batter into the hot oil and fry for 3-4 minutes, turning occasionally, until deep golden brown and cooked through.
- Drain on paper towels, then dip or drizzle generously with warm honey while still warm, and serve.
Introduction: A sweeter, celebratory take on everyday vitumbuwa, these fried doughnuts are dipped or drizzled generously in honey, making them a favoured treat at Zambian gatherings, holidays and special family occasions.
Cultural Background: A sweeter, celebratory take on everyday vitumbuwa, these fried doughnuts are dipped or drizzled generously in honey, making them a favoured treat at Zambian gatherings, holidays and special family occasions.
Tips: Let the batter rise fully for the fluffiest texture. Warm the honey slightly before drizzling so it coats the doughnuts more evenly. Serve promptly while warm for the best texture and flavour.
Variations: Add a pinch of ground cinnamon to the batter for warmth. Sprinkle with crushed roasted groundnuts after dipping in honey for added crunch. Serve alongside tea for a traditional celebratory pairing. Vegetarian as written; a vegan version can use maple syrup or agave in place of honey.
Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Reheat in a low oven at 150°C (300°F) for 5-8 minutes to warm through; add a fresh drizzle of honey if desired.
Nutrition: Per serving (approx., 2 doughnuts): 320 kcal, 5 g protein, 58 g carbohydrates, 8 g fat, 2 g fibre.
FAQs:
Q: Can I use a different sweetener instead of honey?
A: Yes, maple syrup or golden syrup can be substituted, though honey is the traditional choice.
Q: Why didn’t my batter rise?
A: This is usually due to inactive yeast or water that was too hot or cold — aim for lukewarm water.
Q: Are these very sweet?
A: Yes, more so than plain vitumbuwa, thanks to the honey coating, making them well suited to celebrations.
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