Mandazi
The Quirky Foodster Team
Ingredients
- Plain flour — 375 g (13 oz)
- Sugar — 65 g (2.25 oz)
- Baking powder — 2 tsp
- Ground cardamom — 1/2 tsp
- Coconut milk or milk — 240 ml (8 fl oz)
- Egg — 1
- Oil for deep frying
Method
- Combine the flour, sugar, baking powder and cardamom in a bowl.
- Add the coconut milk or milk and egg, mixing into a soft, slightly sticky dough.
- Knead briefly, then rest for 20 minutes.
- Roll the dough out to about 1 cm (1/2 in) thick and cut into triangles or squares.
- Heat oil to 170°C (340°F) in a deep pan.
- Fry the mandazi in batches for 3–4 minutes per side until golden and cooked through.
- Drain on paper towels before serving warm.
Introduction: Lightly sweet, fluffy fried dough triangles, a beloved East African snack widely enjoyed across Rwanda.
Cultural Background: Mandazi are popular throughout East Africa, and in Rwanda they're a common snack or accompaniment to tea, their soft, slightly sweet dough making them a favourite treat for gatherings and everyday enjoyment.
Tips: Fry at a moderate temperature so the dough cooks through fully before the outside over-browns. Let the dough rest before rolling, as this makes it easier to work with and gives a better texture.
Variations: Add a little grated coconut to the dough for extra flavour and texture. Serve with tea, the classic pairing across East Africa.
Storage: Store cooled mandazi in an airtight container at room temperature for up to 2 days.
Reheating: Reheat briefly in an oven at 160°C (325°F) for 5 minutes to refresh.
FAQs:
Q: What is mandazi typically served with?
A: Tea, especially spiced chai, is the classic pairing across East Africa.
Q: Can mandazi be made without coconut milk?
A: Yes, regular milk works well as a substitute, though coconut milk adds a distinctive richness.
- Plain flour — 375 g (13 oz)
- Sugar — 65 g (2.25 oz)
- Baking powder — 2 tsp
- Ground cardamom — 1/2 tsp
- Coconut milk or milk — 240 ml (8 fl oz)
- Egg — 1
- Oil for deep frying
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