Lightly sweetened, cardamom-scented triangular doughnuts deep-fried until golden and puffy, enjoyed with tea for breakfast or as a snack.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Mix flour, sugar, cardamom, yeast, and salt in a large bowl.
-
2
Add egg and coconut milk gradually, knead into a soft, smooth dough.
-
3
Cover and let rise for thirty minutes in a warm place until slightly puffy.
-
4
Roll dough to half-inch thickness and cut into triangles or desired shapes.
-
5
Deep fry in hot oil at 170C for three minutes per side until golden and puffed.
-
6
Drain on paper towels and serve warm with chai tea.
Did You Know?
Mandazi is so popular in East Africa that it has been called the African doughnut, though its cardamom flavor makes it distinctly Swahili.
Chef's Notes
Equipment Tips
- deep pot for frying
- rolling pin
- mixing bowl
Garnishing
powdered sugar optional
Accompaniments
chai tea, honey
The Story Behind Mandazi
Mandazi is the quintessential Swahili snack, evolved from Arab and Indian frying traditions that arrived on the East African coast through centuries of trade. The distinctive addition of cardamom and coconut milk gives mandazi its unique character, setting it apart from similar fried doughs found elsewhere. In Tanzania, no chai break is complete without mandazi, and the smell of frying dough in the morning is one of the defining sensory experiences of Swahili culture.
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