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Maandazi (Fried Sweet Dough)

The Quirky Foodster Team

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Ingredients

  • 400 g Plain flour
  • 60 g Sugar
  • 7g Instant yeast
  • 2g Ground cardamom
  • 200 ml Coconut milk or whole milk, warm
  • 80 ml Water, warm
  • 3g Salt
  • 700 ml Vegetable oil, for frying

Method

  1. Combine the flour, sugar, yeast, cardamom and salt in a large bowl.
  2. Gradually add the warm coconut milk and water, mixing and then kneading into a soft, slightly sticky dough for about 8 minutes.
  3. Cover and leave to rise in a warm place for 1-1.5 hours, until doubled in size.
  4. Punch down the dough and roll out to about 1cm (1/3 inch) thickness. Cut into triangles or small squares.
  5. Heat the oil in a deep pot to 170°C (340°F).
  6. Fry the maandazi in batches for 2-3 minutes per side, until deep golden brown and puffed.
  7. Drain on paper towels and serve warm, plain or dusted with a little extra sugar.

Introduction: Maandazi are lightly sweetened fried dough puffs sold by street vendors across Djibouti City, especially popular in the mornings and during Ramadan evenings.

Cultural Background: Maandazi are lightly sweetened fried dough puffs sold by street vendors across Djibouti City, especially popular in the mornings and during Ramadan evenings. Their East African roots connect them to similar fried breads found along the Swahili coast.

Tips: Fry at a moderate temperature — too hot and the outside browns before the inside cooks through.

Variations: Some vendors add grated coconut or a pinch of nutmeg to the dough for extra flavour. Already usable with coconut milk as a vegan option; ensure only plant oil is used for frying.

Storage: Store in an airtight container at room temperature for up to 2 days.

Reheating: Warm in a low oven at 150°C (300°F) for 5 minutes to refresh; avoid the microwave, which makes them chewy.

Nutrition: Per piece: approx. 160 kcal, 3g protein, 22g carbohydrate, 7g fat, 1g fibre.

FAQs

Q: Can I make maandazi without coconut milk?
A: Yes, regular whole milk works fine, though coconut milk gives a slightly richer, traditional flavour.

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