Mandazi
Mandazi is the sweet doughnut of the East African coast, a living testament to centuries-old trade exchanges across the Indian Ocean, which brought spices like cardamom from the Indian subcontinent and leavened dough techniques from the Arab world. In Kenya, it can be found on every street corner, in markets and at small stalls in front of houses, being the favorite morning snack, alongside a hot cup of chai tea. Unlike Western doughnuts, mandazi is not glazed or filled, its sweetness being subtle, suited to being enjoyed at any hour of the day. Every Swahili family has its own preferred proportion of cardamom and coconut milk, and some variants also include a bit of nutmeg or grated orange zest, for an even more complex aroma.
Coconut milk dough
Coconut milk replaces regular milk, giving a gentle sweetness and softness.
Freshly ground cardamom
Cardamom gives the dough a floral aroma, distinctive of the East African coast.
Classic triangular shape
The dough is traditionally cut into triangles, though it can also be squares or rounds.
Fried until fluffy
The doughnuts puff up and develop an airy crumb when fried in not-too-hot oil.
Ingredients 4 servings
- 500g flour
- 80g sugar
- 10g dry yeast
- 1 tsp ground cardamom
- 1/2 tsp salt
- 250ml coconut milk
- 1 egg
- 2 tbsp melted butter
- Oil for frying
How to make it
- 1Mix the flour with the sugar, dry yeast, ground cardamom and salt in a large bowl.
- 2Warm the coconut milk gently until lukewarm, then mix it with the beaten egg and melted butter.
- 3Pour the liquid mixture over the dry ingredients and knead a smooth, elastic dough for 8-10 minutes, until it no longer sticks to your hands.
- 4Cover the dough and let it rise in a warm place for one hour, until doubled in size.
- 5Roll out the risen dough on a floured surface to about 1cm thickness and cut it into triangles or squares, using a knife or a dough cutter.
- 6Let the pieces rise for another 20 minutes, covered with a damp towel.
- 7Heat the oil over medium heat, not too hot, in a deep pan, the temperature being essential for the doughnuts to puff up evenly without burning on the outside.
- 8Fry the mandazi in small batches, 2-3 minutes on each side, turning them only once, until golden and fluffy.
- 9Remove onto paper towels and serve warm or at room temperature, alongside chai tea.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
