Tag: baking

Between Borders and Bites: Embracing Identity Through Food

International Day is one of my favorite events at school. It’s a vibrant celebration of diversity, where the hallways come alive with national dress, languages, and—of course—unforgettable food from around the world. But for those of us who identify as “third culture kids” or global nomads, it can stir up deeper questions. Where do I belong? Do I represent my Pakistani heritage, though I’ve never lived there? Kenya, the land of my birth and childhood, but not my citizenship? Britain, my passport country, which I haven’t called home in over a decade? Or the countries that have shaped my adult life—Mozambique, where my children’s memories are rooted, or Tajikistan, where we now live?

This year, I’ve decided to embrace Africa—a continent that still holds a piece of my heart. And I’m sharing two recipes that have become part of my own global story: mandazis from Kenya and a fiery peri-peri sauce inspired by Mozambique. Like me, these recipes are a blend of many places, adjusted by memory, mood, and what’s in the cupboard.

Mandazis – Coastal Kenya’s Coconut Doughnuts

Fifteenish years ago, I was living in the UK, homesick for the tastes and sounds of my childhood. I craved something familiar—Mandazis, the moreish, coconut-infused doughnuts from the Swahili coast. My children, excited at the mention of “doughnuts,” were expecting sprinkles. Instead, they got my determined (and slightly chaotic) attempt at recreating a taste of home.

After a phone call to my mother, scrolling through random websites, and experimenting in the kitchen, I came up with this version. My first attempt flopped—I hadn’t let the dough rest long enough. But I persisted. And in the end, we sat around the table, warm mandazis in hand, and laughed.

Here’s the recipe that finally worked:

Mandazis

  • 1 ½ cups plain flour
  • ½ cup sugar
  • Seeds of 3 cardamom pods, crushed
  • ½ tsp fast-acting yeast
  • A handful of desiccated coconut (if you have it…)
  • ½ cup coconut milk (I used low-fat because that’s what I had!)

Method:

  1. Mix all ingredients and knead until you get a soft, pliable dough. Add a little more flour if it feels too sticky.
  2. Rub some oil on your hands, form the dough into a ball, cover it, and let it rest overnight (or, if you’re like me dump it into an oiled bag and refrigerate the dough after allowing it to rise at room temperature for an hour.)
  3. The next morning, divide into 3 portions. Roll each into a circle about 1 cm thick and cut into quarters.
  4. Let the triangular-ish bits of dough rise for another 10 minutes (or longer if you’re patient).
  5. Deep fry in hot oil until golden and puffy.
  6. Enjoy warm. (Sprinkles still not included.)

Peri-Peri Sauce – Mozambique’s Fiery Flavor

Now, let’s clear up a common misconception: peri-peri sauce isn’t South African in origin. While a certain chicken franchise may have made it globally famous, the sauce actually comes from Mozambique—and many of those franchise chillies are still grown there!

This recipe, like my mandazis, is more of a story than a strict list. It’s a blend of instinct, memory, and trial and error. In the last few months before departing Mozambique, I brought a jar of this homemade sauce to a friend’s braai, or BBQ to anyone outside of Southern Africa, and she immediately asked for the recipe. So, I scribbled it down as best as I could.

Here it is—messy, spicy, and totally delicious:

Peri-Peri Sauce

  • 1 red bell pepper/capsicum, chopped
  • 1 small red onion, chopped
  • 4–5 garlic cloves
  • 1 inch-ish piece of ginger
  • 3–5 red bird’s eye chilies (or green chillies if that’s what’s available)
  • 2ish tablespoons chopped cilantro/coriander
  • Salt (1 tsp), pepper (½ tsp), chili flakes (½ tsp), oregano (½ tsp), basil (½ tsp) – adjust to taste
  • 1 bay leaf
  • Zest and juice of 1 lemon
  • ⅓ cup white wine vinegar (or apple cider vinegar)
  • ½ cup olive oil
  • 2 tsp tomato paste

Method:

  1. Blend everything until smooth.
  2. Bring to a boil, then reduce heat.
  3. Simmer for 20 minutes, stirring occasionally so it doesn’t burn.
  4. Blend again for a silky finish.

Bringing International Day to Life

To help make the day even more festive and interactive, I also created a customizable Country Bingo template for students and families to enjoy. (Credit to the original Canva template by Zuzel that I adapted and made my own.) It’s a fun way to engage with the diversity around us.

If you’re decorating your space, I’ve also made International Day letters filled with world flags—perfect for bulletin boards, banners, or student displays.

As I prepare to celebrate International Day once again, I’m reminded that identity isn’t always something that fits neatly into borders or checkboxes. Sometimes it’s found in the familiar smell of cardamom, the sizzle of dough in hot oil, or the slow burn of a homemade sauce shared with friends. These small things—the bites, the spices, the stories—help me feel rooted, even when I’m unsure where “home” truly is. If you find yourself between cultures too, maybe you’ll find a little comfort in these recipes.