Mandazi (East African Donuts): A Recipe Full of Memories
Hey everyone! Today, I’m sharing a recipe that’s very close to my heart – Mandazi, also known as East African Donuts. These delightful treats hold a special place in my childhood memories, especially learning to make them with my aunt.
Origin and Cultural Significance
Mandazi is a traditional East African snack, particularly popular in Tanzania and Kenya. Growing up in Florida, these treats were a rare find, so I treasured every bite during family visits. Now living in NYC, I still find them a rare delicacy, which inspired me to continue this delicious tradition.
A Perfect Balance of Flavors
Mandazis are unique in their taste – they shouldn’t be overly sweet or too salty. One of my fondest food memories is enjoying Mandazis in Dar-Es-Salaam, Tanzania, using them to scoop up a coconut milk stew with fresh chilies and cilantro. These donuts are versatile and perfect for any meal, though I particularly love them for breakfast.
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Recipe for Mandazi
Ingredients:
- ¼ cup sugar
- 1 ½ tsp yeast
- 2/3 cup warm water
- ½ cup coconut milk
- 1 ¾ cup all-purpose flour
- ¾ cup rice flour
- ¾ tsp salt
- 3 tbsp dried grated coconut (unsweetened)
- ¾ – 1 ¼ tsp ground cardamom
- Oil for frying
- Salt & powdered sugar for garnishing
Instructions:
- Prepare the Dough: In a stand mixer, dissolve sugar and yeast in warm water and let it bloom for 5-10 minutes. Add coconut milk. In a separate bowl, sift together flours, salt, grated coconut, and cardamom. Then add to the mixer and knead for 5-10 minutes, or knead by hand.
- Let the Dough Rise: Transfer dough to a greased bowl, cover, and let rise for at least 2 hours.
- Shape the Mandazi: Divide dough into four pieces. Roll each into a circle about ¼” thick and cut into six triangular pieces.
- Frying: Heat oil to 360°F in a pot. Fry the triangles in batches, flipping them quickly to ensure even cooking. Fry until golden brown and then transfer to a paper towel-lined plate, lightly salting them.
- Final Touch: Sprinkle with powdered sugar before serving.
Serving Suggestions:
Mandazis are best enjoyed warm, as they can become chewy when cool. If you need to reheat, use a low oven or microwave.
A Note on Cardamom:
Traditionally, cardamom is roughly ground for the Mandazi batter, offering delightful bursts of flavor. Adjust the amount based on whether you use ground or roughly ground cardamom.
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Conclusion
Making Mandazi is not just about cooking; it’s about preserving a tradition and reliving cherished memories. Whether you’re an experienced cook or trying this for the first time, I hope you enjoy making and eating these as much as I do! Happy cooking!
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