Traditional 'Mandazi Mamri'


 Coastweek   Kenya

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Coastweek - - Just like your mother used to make them. Deep
fried cardomum and coconut flavoured pastry puffs. Delicious ...



  • Two and a half cups plain flour

  • Six table spoons of sugar

  • One eighth of a packet coconut cream

  • Three quarters of a teas spoon coarsely ground cardamom

  • One table spoon desiccated coconut (optional)

  • One tea spoon butter

  • One tea spoon dried yeast

  • Oil for frying

Preparation time: approx. - fifteen minutes plus four hours (standing)

Cooking time: approx. - fifteen minutes



  1. Dissolve the coconut cream in a small amount of boiling water.

  2. Bind together all the ingredients with the coconut cream paste into a very stiff dough.

  3. Leave to rise in a warm place for at least four hours, or overnight if possible.

  4. Knead the dough and roll out one third of an inch (one centimeter) thick.

  5. Cut into required shapes and deep fry in hot oil.

  6. Dunk each mandazi in hot oil until it puffs up, then turn over.

  7. Fry to an even deep tan colour.

  8. Drain onto kitchen paper.

  9. Serve immediately on its own or with bharazi (chick peas in coconut).

We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.






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