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Chitumbuwa with Ginger Syrup


1 cup milk

1 large egg

2 cups all-purpose flour

2 Tablespoons sugar

4 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon Hinds ground ginger

1/4 cup butter, melted


Whisk together the milk and the egg.

In a separate bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.

Once the oil is hot, use a small ice cream scoop to drop scoops of dough into the oil, careful not to overcrowd the pan. Fry the chitumbuwa, flipping them in the oil, for about 2 minutes or until they're golden brown. Using a slotted spoon, transfer the chitumbuwa to a paper towel-lined baking sheet.

Allow the chitumbuwa to cool slightly. Place a cooling rack on top of a baking sheet, then the glaze over the chitumbuwa and transfer them to the rack to allow the excess glaze to drip off. Serve immediately.

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