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Mamri (mandazi)
Soft, triangle-shaped coconut and cardamom doughnuts
Mamri, better known as mandazi, are lightly sweet East African fried breads made with coconut milk and cardamom. They puff up golden and hollow and are soft inside. Serve warm with pigeon peas in coconut milk (mbaazi) for a classic Zanzibar breakfast, or with tea.
- Total time
- 325 min
- Difficulty
- medium
- Serves
- 7
Ingredients
Method
0/7 doneStep 1: Mix 9 oz plain flour, 5 tbsp sugar, 1 tsp cardamom, 1 tsp dried yeast and 3 tbsp oil, then add 1 cup coconut milk gradually to make a soft dough.
Step 2: Cover and leave the dough in a warm place for 4–5 hours to rise.
240 minStep 3: Knead the dough and roll it out into a round about 15 cm across and 1 cm thick.
Step 4: Cut into triangles.
Step 5: Leave the triangles to rise for 15–20 minutes on a floured tray.
15 minStep 6: Deep fry in hot oil for deep frying over a medium heat, turning, until puffed and golden brown. Drain on kitchen paper.
15 minStep 7: Serve with pigeon peas in coconut milk.
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 4 g
- Carbs
- 40 g
- Fat
- 12 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mamri (mandazi) take?
- About 325 minutes in total: 300 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 7 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of sugar?
- Caster sugar, same amount.
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