Traditionally, in Nubian culture, weddings were remembered for one thing – Mkate Kuta. They are first-cousin snacks to mandazi, but made with a Nubian technique that is rare to find. Mkate kuta would be served on a wedding day, to escort the bride. In the present however, the choice of when to have mkate kuta and where to have it is unlimited.
Let’s set the scene.
It is the morning of the wedding. Our Nubian bride is getting ready for the big day; she is surrounded by her mother, aunts and sisters, all adorning her with henna. Meanwhile, in the kitchen of the house designated for the meal prep, a skilled Nubian woman – regarded as the aunt or grandmother of the bride (or groom) sits on a stool with a basin on her lap. She pours in a packet of wheat flour and then self-rising flour to equal measure. The lady then mixes sugar and cardamom powder separately before adding the mix to the flour mix. She then heats a cup of oil and adds it to the flour mixture. She will then heat water and add it to the mixture, kneading as she gradually adds the water. Once a soft, manageable dough is achieved, it is set aside for 20 minutes, allowing it to rise prior to cooking. She kneads the dough once again to ensure the sugar is mixed evenly. The dough is then divided into balls, rolled out on a flat surface with a rolling pin, and cut into small cubes; they are dipped into the frying pan and cooked until golden brown.
During the ceremony, as the bride is escorted to her groom, a serving of mkate kuta is present.
The snack, much like mandazi, requires a steady hand. Depending on how much you’d like to make, the ingredient weight varies, but we welcome pictures of your mkate kuta, your stories about the snack from home (if you are Nubian) or from Nubian friends you’ve visited.
