How to make Mandazi (african donut) 2020

How to make Mandazi (african donut) 2020
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Mandazi a popular African snack that is sold at almost every local restaurant and by the roadside too in Kenya is also known as Swahili Bun, Dahir Adani, Swahili coconut doughnut, mahamri/mamri (when made with coconut milk).

It is a form of fried bread that originated on the Swahili coast, and one of the principal dishes in the cuisine of the Swahili people who inhabit the African Great Lakes

Mandazis are similar to doughnuts but are typically less sweet than the United States style of doughnuts.

They are frequently made triangular in shape but are also commonly shaped as circles or ovals dough, which are fried until they attain a golden brown hue.

It can be used  for breakfast, lunch, or even a soft late night dinner to entertain your groaning stomach before going to bed. You can have it prepared to be served in less than two hours and can also be stored if in the surplus and reheated for later consumption.

Ingredients Needed to Prepare a Standard Mandazi 

  • Two cups of warm water. Room temperature will be perfect.
  • Two teaspoons of baking powder. If you don’t have one, you may use a teaspoon of dry yeast.
  • Three and a half cups of ordinary white flour.
  • A half cup of white sugar.
  • A pinch of spice. You can use anything you want – cinnamon, ginger, cardamom etc. However, try not to go too far with spices.
  • Two tablespoons of butter. If you don’t have butter, you may use margarine or even vegetable oil. They won’t ruin the original taste.
  • Half a cup of warm milk. This ingredient is optional. If you or your family member is allergic to lactose, you are free to skip this ingredient.
  • One egg. The egg has to be slightly beaten. It is also an optional ingredient.
  • Some salt on the tip of the knife
  • Some vegetable oil to add in the end to prevent burning

When you are through preparing all the ingredients, follow these simple pointers to start cooking.

Pointer One:

Make sure they are warmed up to room temperature before doing anything more so if you have preserved the mandazi ingredients in the fridge.

For instance, If you have chosen dry yeast instead of baking powder, you are expected to mix it with two teaspoons of warm water. Add some spice to make your mandazi even better.

Pointer Two:

Get a large mixing bowl, where you will mix flour with the following ingredients – baking powder (prepared yeast, if you don’t have any powder), available spice and half cup sugar.

Pick another bowl and mix butter (or other chosen ingredient) with water, milk, and eggs.

Make sure you combine the mixture with flour. Don’t forget to knead the dough all the time to avoid clod formation.

Incase you are not willing to use milk and eggs, add some more water and continue kneading until the dough becomes sleek and stretchy. This process usually takes from ten to fifteen minutes.

For those interested in using baking powder, you can leave the dough to rest for a couple of minutes.

The situation is different with the dry yeast. In this case, you will need to place the dough in a bowl, cover it with cloth and put in a dark place with room temperature.

Pointer Three:

Here once the dough is ready, divide it into several small pieces.

Take the dough pieces and transform them into small balls.

Take a knife and cut the newly formed balls into halves.

Pointer Four:

Warm a couple of cups of vegetable oil up to 350 degrees Fahrenheit in a metallic pot or a deep skillet.

Place the dough halves into the oil and fry them until they become golden brown from both sides. Don’t forget to turn them from time to time.

Pay attention, that you can only fry a couple of Mandazi at one time, otherwise they will stick together. Place the baked buns on a piece of paper to remove the excess oil

How to make Mandazi with Lemon


  • 500 g all purpose flour
  • 185 g melted margarine
  • I tblsp baking powder
  • 1 tsp Cardamon
  • 1/2 cup sugar
  • 1 small lemon
  • 250 ml water

How To Prepare:

1. In a big bowl, Sieve the flour.

2. Add baking powder, Cardamon and Sugar.

3. Take a grater and grate the ‘green’ outside of the lemon (lemon rinds).

4. Mix with your fingers and add margarine. Mix then add water. N/b : you can also squeeze a little lemon juice in the mixture.

5. Knead till soft, divide the dough into four and cover with a damp cloth for 20mins.

6. Flatten out the dough on a chapati board and cut into desired shapes.

7. Cover again for 15mins.

8. Heat your oil and drop them in.

9. Set aside to cool and serve with preferred beverage.

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