Mandazi (Coconut-Spiced Fried Dough)
The Quirky Foodster Team
Ingredients
- All-purpose flour — 500 g (4 cups)
- Sugar — 80 g (1/3 cup)
- Active dry yeast — 2 tsp (10 ml)
- Ground cinnamon — 1 tsp (5 ml)
- Ground cardamom (optional) — 1/2 tsp (2.5 ml)
- Salt — 1/2 tsp (2.5 ml)
- Coconut milk, warmed — 250 ml (1 cup)
- Water, warm, as needed — 60 ml (1/4 cup)
- Vegetable oil, for frying
Method
- In a large bowl, mix the flour, sugar, yeast, cinnamon, cardamom and salt.
- Add the warm coconut milk and mix, adding a little warm water as needed, until a soft, slightly sticky dough forms.
- Knead for 8-10 minutes until smooth and elastic.
- Cover and let rise in a warm place for about 1 hour, until doubled in size.
- Punch down the dough, roll out to about 1 cm (0.4 in) thickness, and cut into triangles or squares.
- Heat about 5 cm (2 in) of oil in a deep pan to 170°C (340°F).
- Fry the mandazi in batches for 2-3 minutes per side until puffed and golden brown.
- Lift out with a slotted spoon, drain on paper towels, and serve warm, dusted with a little extra sugar if desired.
Introduction: Soft, lightly sweet and fragrant with cinnamon and coconut, mandazi are one of the most recognisable street snacks in Juba, sold from baskets and stalls throughout the day.
Cultural Background: Soft, lightly sweet and fragrant with cinnamon and coconut, mandazi are one of the most recognisable street snacks in Juba, sold from baskets and stalls throughout the day. They are eaten on their own as a quick bite or paired with a cup of chai tea or coffee for a more leisurely break.
Tips: Keep the oil at a steady medium temperature – too hot and the outside browns before the inside cooks through. Let the dough rise fully; a well-risen dough gives mandazi their characteristic soft, fluffy interior.
Variations: Add a handful of raisins or grated coconut to the dough for extra texture. Shape into small rounds instead of triangles for bite-sized pieces. Already vegan as written when made with coconut milk.
Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Warm briefly in a low oven or dry skillet to refresh the crust; avoid microwaving, which makes them soft and chewy.
Nutrition: Approx. 160 kcal, 3 g protein, 5 g fat, 26 g carbohydrate, 1 g fibre per piece.
FAQs:
Q: Can I make mandazi without coconut milk?
A: Yes, substitute regular milk, though the coconut flavour is part of what makes mandazi distinctive.
Q: Why are my mandazi dense instead of fluffy?
A: This usually means the dough didn't rise long enough, or the yeast was old – make sure the dough has visibly doubled before shaping.
- All-purpose flour — 500 g (4 cups)
- Sugar — 80 g (1/3 cup)
- Active dry yeast — 2 tsp (10 ml)
- Ground cinnamon — 1 tsp (5 ml)
- Ground cardamom (optional) — 1/2 tsp (2.5 ml)
- Salt — 1/2 tsp (2.5 ml)
- Coconut milk, warmed — 250 ml (1 cup)
- Water, warm, as needed — 60 ml (1/4 cup)
- Vegetable oil, for frying
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