Lightly sweetened triangles of fried dough, crispy on the outside and pillowy within, eaten with tea as the favorite South Sudanese afternoon treat.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Mix flour, sugar, baking powder, cardamom, and nutmeg.
-
2
Beat egg and coconut milk together, add to dry mix.
-
3
Knead into soft dough. Rest 15 minutes.
-
4
Roll out to 1cm thickness and cut into triangles.
-
5
Heat oil to 170°C. Fry triangles until puffed and golden, about 3 minutes per side.
-
6
Drain and serve warm with tea.
Did You Know?
The perfect mandazi should be so light it practically floats — heavy mandazi is a sign the oil was not hot enough, and vendors take great offense if you mention it.
Chef's Notes
Equipment Tips
- mixing bowl
- rolling pin
- deep frying pan
Garnishing
powdered sugar
Accompaniments
shaya tea, honey
The Story Behind Mandazi
Mandazi is shared across East Africa, from Kenya to Tanzania to South Sudan. In South Sudan it became popular through trade with East African neighbors and is now inseparable from the tea culture, sold at every tea stall and market.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!