These light and fluffy East African donuts - called Mandazi or Mahambri - are addictive pillows of joy and we grew up devouring them!
Mandazi's are typically eaten for breakfast alongside a traditional dish called Bharazi (pigeon peas in coconut sauce). The slightly sweet Mandazi's combined with the savouriness of Bharazi is wonderful.
However, our favourite way to eat Mandazi is with a cup of tea or just on their own when they are warm.
My recipe is a quick and easy one, and it's vegan too! In Tanzania and Kenya, they use more traditional methods, like extracting pure coconut milk from freshly grated young coconuts and kneading the dough by hand. But for the sake of simplicity and in the absence of traditional tools, I use tinned coconut milk and an electric mixer.
This recipe yields 18 Mandazi's.
Ingredients: 1 cup plain white flour 2-3 tbsps caster sugar 1 tsp ground cardamom 1 tsp instant yeast 1 tbsp vegetable or sunflower oil
Half a cup of warm coconut milk
Additional white flour for rolling the dough (a few tbsps approx)
Additional oil for deep frying
Put the first 5 ingredients into an electric mixer and mix on a low speed to blend ingredients together.
Increase the speed slightly and slowly add the warm coconut milk (you might not need it all). As you add more coconut milk, the dough will begin to form. Increase the speed again to bind the dough properly.
Remove the dough from the mixer and shape into a round ball. The dough should feel a little damp but not too sticky. Mix in a little flour if it is sticky.
Place the dough in a glass bowl that is big enough to allow it to double in size. Cover and leave to rise for a few hours. The time it takes to rise will depend on your kitchen temperature.
Once it has risen, divide the dough into 3 balls. On a lightly floured surface, roll each ball into a circle, about half a centimetre thick. Cut each circle into 6 triangles and set aside on a lightly floured surface.
Heat a deep sided frying pan with enough oil to fry the Mandazi's.
Fry the Mandazi's in batches on a medium high heat until golden brown - about a couple of minutes on each side. The should gently puff up in the hot oil.
Drain on kitchen paper and serve.
They are delicious eaten when freshly made but will keep well for a few days in an airtight container. They do also freeze perfectly well - just make sure you warm them through so they are nice and fluffy.
Some pictures of young coconuts being grated using traditional methods at our home in Tanzania