Mandazi, an East African traditional fried bread or doughnut are triangular or crescent in shape, they are eaten as a snack or served with meals. They may also be formed into circles which will approximate a doughnut shape when they have risen during frying.
Mandazi, often referred to as Ndao, are mainly eaten with coffee or chai, which is basically a black tea flavoured with a mixture of aromatic spices and herbs.
1lb (450g) white flour
1 tbsp (15ml) baking powder
1/2 cup (125ml) white sugar
1 tsp (5ml) (approx) cinnamon or cardamom or all-spice
2 eggs at room temperature
3 tbsp (45ml) extra virgin olive oil
1 cup (250ml) milk at room temperature
2 tbsp (30ml) castor sugar (optional)
A little extra flour for dusting the rolling surface
Oil for deep frying
Note 1 You may substitute self-raising flour for the white flour, in which case reduce the quantity of baking powder to 1tsp (5ml)
Note 2 If you prefer a plainer version you may omit the spices alternatively you may mix them in any combination provided that you only use
1 to 11/2 tsp (71/2ml)
Note 3 You may substitute a like amount of melted butter or ghee for the olive oil
Making the Mandazi
Sift the flour and baking powder into a large mixing bowl
Add the sugar and the spice if using
Stir well to combine thoroughly
Beat the eggs in a small bowl and then add the olive oil (or melted butter) and beat together
Add the egg mixture to the flour mixture, mixing with your fingers
Gradually add the milk to make a dough
The dough should be lightly kneaded until it is soft and smooth but not sticky when a finger is pushed into it
If the dough is too sticky add more flour, if it's too dry add more milk (or water) until the desired consistency is achieved.
Let the mandazi dough relax in a warm place for 15 to 20 minutes
Flour a board lightly and roll out the dough to about 1/2 inch (1 cm) thick.
Cut the mandazi into triangular or crescent shapes or use an approximately 21/2inch (6cm) plain circular cookie cutter to cut the dough into the traditional doughnut shape
A mixture of the different shapes can look very attractive when serving.
Heat the oil and deep fry the mandazi turning frequently until both sides are golden brown approximately 4 minutes
When frying only put sufficient mandazi in at time to ensure they do not touch each other and thus join together.
When the mandazi are sufficiently cooked remove them from the oil and drain on absorbent paper towel.
are best served warm and make an excellent breakfast dish
For added taste and appearance sprinkle castor sugar over the Mandazi
just before serving
25 minutes Cooking Time:-
10 minutes Total time:-
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Date Published 21st
Author: Michael Tracey - Africhef