How to make mandazi
Mandazi, is a form of fried bread that originated on the Swahili Coast. 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.
In Eastern Africa, mandazi is a Kenyan food that is made from a simple dough that is deep fried until puffy and light. It has a slightly sweet, sometimes spicy flavor that has made it popular as a breakfast or dessert dish and as a daytime snack.
Mandazi often are made into small triangular or circular pieces that can be eaten in one or two bites. The dough can have ingredients such as crush peanuts or toasted coconut mixed in with it, and the finished bread can be coated in sugar or fruit preserves. When made with yeast, the dough can take on a richer flavor that allows it to accompany some savory dishes.
The basic dough for mandazi is made from flour, eggs, milk, sugar and baking powder. Yeast can be used instead of the baking powder to leaven the dough, although this means allowing it to rise once or twice before cooking. The ingredients are all combined and mixed at room temperature until they are well incorporated. Butter is sometimes added to help the bread puff while being cooked.
It is very common in Eastern Africa to find spices added to the dough to give it a more distinctive taste. Ground cardamom is often used, although allspice, cinnamon and ginger also can be found in various combinations. The liquids that are used — the milk and eggs — can be replaced with coconut milk or yogurt.
Dough for mandazi is allowed to rest for a time, or to rise if yeast is was used. Small pieces are pulled off and formed into spheres. If the desired shape is not a small sphere, then it is rolled out flat until it forms a circle. Depending on the size, the flat circles can be fried or further cut into quarters to create small triangles.
Oil — usually one with a neutral flavor, although coconut oil is sometimes used to impart a different taste — is heated in a pan. A few of the mandazi are placed in the oil and allowed to deep fry until the outside has started to turn golden brown and the shape has puffed out. The oil is drained off the treats before they are served.
To make mandazi more dessert-like, they can be sprinkled with sugar or covered in roasted, crushed nuts. Fruit preserves or sauces can be served alongside the dough as a dipping sauce. Mandazi that are not overly sweet can be used as dinner bread with savory dishes.
Mandazi
How to make mandazi.
Ingredients
For 40 mandazis
- 3 cups all-purpose flour(375 g), plus more for dusting
- ½ cup sugar(100 g)
- 1 ½ teaspoons baking powder
- 2 teaspoons ground cardamom
- ½ teaspoon kosher salt
- 1 egg, beaten
- 13 ½ oz coconut milk(400 mL), 1 can
- oil, for frying
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, cardamom, and salt. Make a well in the center, then use a rubber spatula to mix in the egg and coconut milk until the dough comes together.
- Turn the dough out onto a floured surface and knead until smooth. Dive the dough into 4 portions. Roll out 1 portion of dough into a circle about ¼-inch (6 ml) thick. Cut into 8 triangles. Repeat with the remaining dough portions.
- Heat the oil in a large pot until it reaches 350˚F (180˚C).
- Working in batches, fry the mandazi for 2-3 minutes per side, until golden brown. Drain on paper towels. Serve as breakfast or a snack with 5. Kenyan coffee or chai.
- Enjoy!
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