Kenya

KENYA: Mandazi

Submitted by the one, only and dearest Elishibah Msengeti Poriot (aka Elishibahzi). Here is what she posted:

Hi Tim, as we (i.e. you and we your fans) approach letter K… something very typical of Kenya and Tanzania is mandazi, essentially fried dough. We don’t have much by way of desserts culturally but these are sweet and eaten with tea as a snack or accompaniment like you would cake, cookies or bread for breakfast or tea break. They’re also served with juice sometimes, for those uncool people who don’t like tea 🙂 In Coastal areas like Mombasa, they’re eaten with pigeon peas cooked with coconut (that is called Mbaazi) . There’s Mandazi and there’s Mahamri. They’re similar-ish but mandazis are easier to make. Mahamri have yeast and therefore take a bit more time. I’ll share both recipes with you from a nice, famous Kenyan chef called Chef Raphael. I love your blog and the theory of doing it by country from A to Z is brilliant. Pass my warmest greetings to Melissa and the kids who are now so grown! Much love. Elishibahzi 😊

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INGREDIENTS:

250 grams wheat flour
1/2 cup sugar
1/2 cup Tui (coconut milk)
1 tablespoon Cardamon (iliki)
1 tablespoon yeast

DIRECTIONS:

Extract the cardamon seeds from the pods and grind them up in to a powder.
Take the yeast and put it in warm water for ten minutes. Add to the flour. Mix well.
Add cardamon and sugar. Mix well
Add the coconut milk little by little and start kneading. Ensure the dough is smooth. Let it rest until it doubles. Punch it down. Divide into 4 parts
Roll each and cut into 4 parts.
Fry them in low heat. Flip them while frying.

Serve them with hot tea or any drink of your choice.