Mandazi. #authourmarathon. Knead dough on a flat work surface until no longer sticky. It is also known as bofrot or puff puff in Western African countries such as Ghana and Nigeria. It is one of the principal dishes in the cuisine of the Swahili people who inhabit the Coastal Region of Kenya and Tanzania.
Mandazi, also called maandazi, n'dao, maandaazi, mahamri or mamri is a type of fried bread from East Africa, especially the Swahili coast of Tanzania and Kenya.
In a small bowl mix the yeast and warm water and stir.
In the bowl of your mixer, add flour, salt, cardamom, and cinnamon and mix.
You can have Mandazi. #authourmarathon using 4 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Mandazi. #authourmarathon
- It's 1 of kgs ready made mandazi flour.
- Prepare 2 tbspn of butter.
- You need 2 cups of water.
- You need of Oil.
Add vegetable oil, egg, coconut milk, sugar and yeast mixture. Mandazi is a slightly sweet form of fried dough that originated from East African street food. I used to go online to learn how to make Mandazi, and every recipe I used to try never gave me the results I wanted or expected, until just last year when I combined different recipes together and had amazing results. Mandazi are so yummy and addictive.
Mandazi. #authourmarathon step by step
- Sieve the flour. Rub in butter.
- Add water knead till you get a smooth dough. Add some oil and knead for 5 minutes. Let it rest for 20 minutes..
- Roll it out and cut the dough with a cookie cutter or a glass.
- Heat oil and fry the mandazi till golden brown. Enjoy with a cup of hot milo.
The Original Mandazi, the Soft Mini Mandazi and the baked Mandazi. This is the super quick version, yeast free, made with self-rising flour or baking powder and is ready in less than no time. Mix together plain flour, the sugar, the cardamom, desiccated coconut and the coconut cream paste to form a very stiff dough. Mandazi is one of the popular African dishes that you will find in the greater lakes of coastal regions of East Africa inhabited by the Swahili community. It is a dish that can be served as a breakfast with tea, appetizer before lunch, or even a soft late night dinner to entertain your groaning stomach before going to bed.
