Slightly sweet, cardamom-scented fried dough pieces with a crispy exterior and soft, pillowy interior, a beloved Rwandan tea-time treat.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Mix flour, sugar, yeast, cardamom, and cinnamon in a large bowl.
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2
Add egg, coconut milk, and water. Knead for eight minutes until dough is smooth and elastic.
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3
Cover and let rise in a warm place for thirty minutes until doubled in size.
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4
Roll out dough to one centimeter thickness and cut into triangles or rectangles.
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5
Heat oil to 170C and fry pieces for two minutes per side until golden brown and cooked through.
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6
Drain on paper towels and serve warm, plain or dusted with powdered sugar.
Did You Know?
In Rwanda, no cup of afternoon tea is complete without a plate of amandazi — they are to Rwandan tea culture what scones are to British tea.
Chef's Notes
Equipment Tips
- large bowl
- deep pot or fryer
- rolling pin
- slotted spoon
Garnishing
powdered sugar
Accompaniments
chai tea, coffee
The Story Behind Amandazi
Amandazi trace their origin to the Swahili coast, where Arab traders introduced deep-fried doughs centuries ago. As trade routes extended inland to the Great Lakes region, amandazi traveled with them, becoming thoroughly adopted into Rwandan food culture. The use of cardamom reflects the historic spice trade connections, while coconut milk adds richness unique to the East African version. Today, amandazi vendors are a fixture at every Rwandan bus station and market.
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