Zanzabari savoury spring onion and green chili pancakes (Magole)

Magole, or mkate wa maji, or “water bread”, is a thin pancake that hails from the island of Zanzibar and the Swahili region of Tanzania and Kenya. These thin pancakes resemble the traditional South Indian dosa, so I was interested in this dish's roots and origins.

We often talk about how a cuisine arrived in India, for example, through the influence of Arabs, Mughals, and the Portuguese. However, dishes have also migrated from India to other parts of the world, and the magole is one example.

South India has had traditional rice and lentil pancakes, dosa and chilla, for centuries. The Monsoon trade winds brought spices from Persia, but along this route were also Zanzibar, Mombasa, and Kilwa along the Swahili coast, which brought goods to India's east coast.

The dosa technique traveled westward to Zanzibar. In Africa, they substituted rice with the more common wheat flour and added local ingredients to suit the palate. Traditionally, people paired the savory dish was paired with citrus zest, though this version of the dish does not include it.

Magole is served for breakfast with a drizzle of honey or date syrup; the savory-sweet combination is beautifully balanced.

Bahari is a cookbook about Oman's food and culture. Dina Macki is a chef, recipe developer, food writer, and presenter. She has written for gal-dem magazine, Pit magazine, and BBC Good Food magazine. She has also worked for The Anglo-Omani Society, which has deepened her knowledge of Oman’s history and given her access to an incredible global network. This cookbook explores Omani cuisine and its diverse culture, along with poignant, real food stories. The authentic, delicious recipes bring a new flavor to my table.

For more recipes from this cookbook, click here.

Ingredients:

1 cup all-purpose flour

1 teaspoon salt

2 spring onions with greens, finely diced

1-2 green chilies, minced

1 1/4 cup water + as needed

Oil, for frying

Honey, to drizzle

Method:

Add all the ingredients to a bowl and whisk to a smooth batter. Adjust the batter to a thin cream consistency. Let sit at room temperature for 30 minutes.

To cook:

Heat a non-stick frying pan. Drizzle with some oil. Heat the pan until very hot; a drop of water should sizzle immediately.

Ladle two tablespoons of batter onto the pan; it should spread out naturally. Flatten the pancake slightly with the back of the spoon and cook for 1 minute. The top will be cooked dough at this point.

Flip and cook for 30 more seconds. Serve immediately and repeat with the remaining batter.

Serve immediately with a drizzle of honey.