Mandazi
A cardamom-and-coconut-milk-scented dough, cut into triangles and fried at a gentle heat so it cooks through into a dense, lightly sweet bread, distinct from West Africa's wetter, plainer puff-puff and less sweet and denser than a Western doughnut. Developed over centuries along the Swahili Coast through Omani, Persian, and Indian maritime trade blending with local coconut and grain staples.
Vegetarian
⚠ Contains: Egg, Gluten, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 cups all-purpose flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1/2 tsp ground cardamom
- Pinch of salt
- 1 cup coconut milk
- 1 egg
- 2 tbsp melted butter
- Oil, for deep frying
Steps
- Whisk the dry ingredients together.
- In a separate bowl, whisk the egg, coconut milk, and melted butter.
- Combine into a soft dough and knead about 5 minutes.
- Rest, covered, 30 minutes.
- Roll to 1/2-inch thickness and cut into triangles or rounds.
- Fry in 325F/165C oil in batches, turning, 3-4 minutes per side until golden and cooked through.
- Drain and serve warm with chai.