Mandazi, also known as the Swahili Bun or Swahili Coconut Doughnut, is a form of fried dough food/bread that originated on the Swahili Coast. It is one of the principal dishes in the cuisine of the Swahili people who inhabit the African Great Lakes. Wikipedia
Place of origin: Kenya, Tanzania, Uganda
Region: Kenya, Tanzania, Uganda, Rwanda, Democratic Republic of the Congo, Burundi
Main ingredients: Milk, Coconut milk, Yeast, Sugar, Flour, Water
Serving temperature: Warm or room temperature
- 2 cups warm water
- 2 tsp baking powder -- or—one teaspoon dry yeast
- 4 cups all-purpose flour
- one-half cup Sugar
- one-quarter tsp spice (one or more of the following to total one-quarter teaspoon: cardamom, *cinnamon, allspice, ginger)
- 2 tbs butter, margarine, or vegetable oil
- one-quarter cup warm milk (optional)
- 1 egg, lightly beaten (optional)
- pinch of salt
- oil for deep frying
- All pastry ingredients should be allowed to come to room temperature if they have been in the refrigerator. If using yeast: mix the yeast with a few spoonfuls of the warm water.
- In a mixing bowl combine the flour, baking powder (if not using yeast), Sugar, and spice (cardamom is most common in Eastern Africa). Add the yeast. Mix the water, butter (or margarine, or oil), milk, and egg together. Gradually add this mixture to the flour while kneading into dough. (If not using milk and egg use additional water as necessary.) Knead until a smooth and elastic dough is formed—fifteen to twenty minutes. If using yeast: Place dough in a clean bowl, cover with a cloth, and allow to rise in a warm place If using baking powder, let the dough rest for 40 mins.
- Divide the dough into several hand-sized pieces. Roll or press the pieces into circles about one-half inch thick. Cut circles into halves or quarters (or whatever you like). Some cooks (when using yeast) place the doughs on a cookie sheet and let them rise a second time.
- Heat a few cups of vegetable oil to 300 degrees Farenheit in a skillet or deep pot. Fry the doughs in the hot oil, turning them until they are golden brown all over. Fry only as many together as can float in the oil without touching one another. Place on paper towels to drain. Serve warm.