The Mandazi, also known as maandazi, are typical doughnuts from the Swahili coast of East Africa, particularly Kenya and Tanzania, also known as bofrot or puff-puff in West African countries like Ghana and Nigeria.
In Kenya, the term “mandazi” evokes the idea of a snack or a moment of togetherness
They are similar to doughnuts, often triangular in shape, but also round or oval, made with flour, sugar, yeast, milk, and spices like cardamom.
If coconut milk is added, the mandazi are commonly called mahamri or mamr.
Mandazi are very popular and consumed for breakfast, as a snack, or to accompany tea or coffee, often served with powdered sugar or cinnamon.
They can also be served with honey, jam, or curry.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 20 Pieces
- Cooking methods: Frying
- Cuisine: African
- Seasonality: All seasons
Ingredients
- 4 cups flour
- 4 tbsp sugar
- 1 tsp yeast
- to taste salt
- to taste cardamom
- 7 oz milk
- as needed vegetable oil
Steps
In a large bowl, mix flour, sugar, yeast, cardamom, and salt.
Add milk. Knead until you get a soft and smooth dough.
Cover and let rise for about 1 hour (until doubled in size).
Roll out the dough on a floured surface to about 0.4 inches thick.
Cut into triangles or round or oval shapes.
Fry in hot oil (340–356°F) until golden and puffy (2-3 min per side).
Drain on paper towels.
You can steam-fry them with a Magic Anti-Odor Lid Ventur Magic in Stainless Steel.
