Tanzanian Vitumbua Coconut Rice Pancakes with Bean Relish

Ingredients

• 1 1/2 cups rice flour
• 1 can coconut milk
• 3 tbsp sugar
• 1 tsp instant yeast
• 1/2 tsp ground cardamom
• 1 can white or kidney beans, drained
• 3 tbsp neutral oil, plus more for the pan
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 3 ripe tomatoes, diced
• 1 red chili, minced
• 1 lime, cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Whisk the rice flour, sugar, yeast, cardamom, and 1/4 teaspoon of the salt with three-quarters of the coconut milk into a smooth batter the thickness of heavy cream.
2. Cover and leave the batter in a warm place for 30 to 40 minutes, until it is visibly bubbly and has risen slightly. That fermentation is what gives vitumbua their lift and faint tang; skip it and they fry flat and dense.
3. Meanwhile heat the oil in a pan and cook the onion for 6 minutes until soft, then the garlic, ginger, and chili for 30 seconds.
4. Add the tomatoes and cook for 10 minutes until thick, then fold in the beans and simmer 5 minutes, crushing a few to thicken the relish. Season and keep warm.
5. Stir the batter down gently and loosen it with the remaining coconut milk if it has thickened past pouring consistency.
6. Heat a nonstick skillet or an ebelskiver pan over medium-low heat and brush the wells or surface generously with oil.
7. Pour in about 2 tablespoons of batter per pancake and cook for 3 to 4 minutes, until the edges are lacy and crisp and the surface has set with small holes.
8. Turn each one and cook for 2 minutes more, then serve hot with the bean relish, the cilantro, and lime wedges.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.