About this Dish
Lightly sweet, cardamom-scented fried dough, East Africa's answer to the donut.
History & Origin
Mandazi are a breakfast and teatime staple across East Africa, their subtle sweetness and hint of cardamom or coconut milk setting them apart from Western donuts.
IngredientsServes 2
🌾All-purpose flour, 3 cups
🥥Coconut milk, 3/4 cup warm
🍚Granulated sugar, 3 tablespoons
🌿Ground cardamom, 1 teaspoon
🧂Salt, 1/2 teaspoon
🫧Instant yeast, 2 teaspoons
🥚Egg, 1 large beaten
🫙Vegetable oil for deep frying, about 3 cups
Method
1
In a large bowl, mix together the flour, sugar, cardamom, salt, and instant yeast until well combined.2
Add the beaten egg and warm coconut milk to the dry ingredients and mix until a soft dough forms. Knead the dough on a lightly floured surface for about 8 minutes until it becomes smooth and slightly elastic — it should be soft but not sticky.3
Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rest in a warm place for 1 hour until it has puffed up noticeably.4
Roll the dough out on a floured surface to about 1cm thickness. Cut into triangles or rounds using a knife or cookie cutter — triangles are the most traditional Tanzanian shape.5
Heat the oil in a deep pot or wok over medium heat until it reaches around 170°C (340°F). Test by dropping in a small piece of dough — it should sizzle and rise to the surface within a few seconds.6
Fry the mandazi in batches of 3–4, turning them occasionally, for about 3–4 minutes per batch until they are puffed up and golden brown all over. Do not crowd the pot or the temperature will drop and they will absorb too much oil.7
Drain on a plate lined with paper towels and serve warm. Mandazi are traditionally enjoyed with chai tea or as a breakfast treat — they are best eaten fresh on the day they are made.User Reviews
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