Mandazi. Knead dough on a flat work surface until no longer sticky. It is also known as bofrot or puff puff in Western African countries such as Ghana and Nigeria. It is one of the principal dishes in the cuisine of the Swahili people who inhabit the Coastal Region of Kenya and Tanzania.
Add some butter and an egg into the dough and knead well.
Use sour milk for better results.
Mandazi, also called maandazi, n'dao, maandaazi, mahamri or mamri is a type of fried bread from East Africa, especially the Swahili coast of Tanzania and Kenya.
You can have Mandazi using 8 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Mandazi
- You need 3 cups of all purpose flour.
- Prepare 1/2 cup of sugar.
- It's 6 tbs of cooking oil.
- You need 150 ml of warm milk.
- You need 3 tsp of baking powder.
- It's 1 tsp of cinnamon.
- It's 1 of egg.
- Prepare of Oil for deep frying.
Mandazi is a slightly sweet form of fried dough that originated from East African street food. I used to go online to learn how to make Mandazi, and every recipe I used to try never gave me the results I wanted or expected, until just last year when I combined different recipes together and had amazing results. Mandazi are so yummy and addictive. Mandazi is an East African fried bread which is served either as an accompaniment to spiced curry dishes or as a sweet snack.
Mandazi instructions
- Mix all purpose flour, cinnamon and baking powder.
- Whisk milk, sugar, oil and eggs together.
- Add the wet ingredients to dry ingredients then knead to a soft dough.
- Cover and let it rest for 1hr.
- Divide into small balls, roll and cut into desired shapes.
- Fry under medium heat till golden brown.
- Let it cool then serve.
Although delicious, note that each serving has twice the calories of an average slice of bread, so go easy on your portion size. Easy Mandazi- East African Beignet made easier and quicker with self-rising flour or baking powder. If you didn't know already, let me tell you something about me. I'm obsessed with Mandazi; hopeless in love with them. I get so excited whenever it is on the menu and it's not very often, for obvious reasons.
