Mandazi # author marathon. 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 # author marathon using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Mandazi # author marathon

You need 1 kg of baking flour.
It's 5 tablespoon of sugar.
It's 1 tablespoon of baking.
You need 1 teaspoon of cinnamon.
You need 1 teaspoon of cardamom.
It's 1/2 teaspoon of salt.
It's 2 tablespoon of margarine /butter.
You need 1 of lemon skin grated.
Prepare 500 ml of warm 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 # author marathon step by step

Mix all the dry ingredients in a basin.
Add margarine/butter and grated lemon skin mix in well using your hands.
Add water in bits as you knead,the dough should not be too hard nor too soft.
Cover with a ploythene paper and let it rest for 30mins.
Heat oil and roll out your dough cut into desired shape deep fry in hot oil and let both sides brown.
Serve with tea or juice.

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.