Breakfast
Mahamri
Ingredients
- - plain flour: 400 g (3 1/4 cups)
- - granulated sugar: 60 g (1/4 cup)
- - ground cardamom: 1/2 tsp (1/2 tsp)
- - instant yeast: 2 tsp (2 tsp)
- - coconut milk, warm: 200 ml (3/4 cup + 1 tbsp)
- - salt: 1/2 tsp (1/2 tsp)
- - vegetable oil, for frying: 750 ml (3 cups)
Method
- Combine flour, sugar, cardamom, yeast and salt in a bowl, then stir in the warm coconut milk to form a soft dough.
- Knead for 8-10 minutes until smooth and elastic, then cover and leave to rise for 1 hour, or until doubled.
- Divide the dough into 8 balls, roll each into a 10cm (4in) circle, then cut into triangles or halves.
- Heat the oil in a deep pot to 170C (340F).
- Fry the dough pieces in small batches for 2-3 minutes per side until deep golden and puffed.
- Lift out with a slotted spoon and drain on paper towels before serving warm.
Introduction: Soft, pillowy coconut-milk doughnuts shaped into triangles and lightly spiced with cardamom, mahamri are a shared favourite across the Swahili coast and the Comoro Islands, usually served warm alongside spiced tea.
Cultural Background: Soft, pillowy coconut-milk doughnuts shaped into triangles and lightly spiced with cardamom, mahamri are a shared favourite across the Swahili coast and the Comoro Islands, usually served warm alongside spiced tea.
Tips: Keep the oil temperature steady — too hot and the outside burns before the inside cooks through. Letting the dough rest fully is what gives mahamri their fluffy centre.
Variations: Swap cardamom for a pinch of grated nutmeg for a different fragrance. Add a spoonful of desiccated coconut to the dough for extra texture. Already vegetarian as written; no eggs or dairy other than coconut milk are used.
Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Warm in a low oven at 150C (300F) for 5 minutes to restore softness; avoid the microwave, which makes them chewy. Nutrition (per serving, approximate) Calories: 260 kcal | Protein: 4 g | Carbohydrates: 38 g | Fat: 10 g
FAQs
Q: Why did my mahamri turn out dense?
A: The dough likely didn't rise long enough — give it the full hour in a warm spot.
Q: What's traditionally served alongside them?
A: Spiced Comorian tea or a bowl of sweetened lentils for dipping.