A Recipe for Jugu Scones with Butter and Jam
♫ Tea, a drink with jam and jugu scones!!! ♫
The recipe box is a collection of recipes and techniques from my favorite cookbooks—everything from up-and-coming titles to tried-and-true favorites from my collection. (Though you may see some original recipes here from time to time, too 😉*) You can check out TOD’s archive of past recipes here if you’re looking for some meal inspiration.
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Happy Friday, everyone! Today’s dispatch is a bonus recipe for paid readers from Zaynab Issa’s debut cookbook, “Third Culture Cooking.” (We chatted last week about the book, third culture cooking in general, and Zaynab’s journey into food media in the latest installment of the “That One Dish Spotlight”—which you can find here). Everyone also should’ve received her recipe for Wali Ya Mboga, Sorta on Wednesday. I hope everyone enjoys, and I’ll see you all in a couple weeks 🫶
Growing up, jugu cake was always a staple snack in Zaynab’s house—a crumbly, crunchy, and nutty East African peanut rusk (jugu means peanut in Swahili) similar to biscotti in that it could only really be enjoyed with hot tea or coffee. She wasn’t particularly fond of it, but adored peanut butter and jelly sandwiches. The recipe below is Zaynab’s “happy medium,” her brainchild—flaky scones made with crushed, roasted peanuts and served with a thick slab of salted butter and strawberry jam.
