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 cook Mandazi using 5 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Mandazi
- Prepare 1 kg of self raising flour.
- You need 1 tsp of salt.
- You need 2 tablespoons of sugar.
- Prepare of cooking oil.
- It's of enough water.
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 step by step
- In a bowl mix dry ingredients, add oil then mix. Make a hole at the centre add water little by little till its enough..
- Transfer the dough to a dry surface area, knead till soft and non sticky. Roll into balls put into a Tray and allow them to rest for 30 mins..
- Roll the balls to circles and cut them to the liking of your shapes..
- Serve with tea..
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.
