Cinnamon mandazi. This is Kenyan receipie #mandazi #cinnamonmandazi. Simple mandazi recipe with lemon zest and cinnamon. Mandazi (Swahili: Mandazi, Maandazi), is a form of fried bread that originated on the Swahili Coast.
Mandazi: Here's a treat from Kenya!
These light and fluffy mandazis are perfect!
Mandazi/Mahamri can also be called a Swahili Doughnut and originated from the Swahili Coast.
You can cook Cinnamon mandazi using 5 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Cinnamon mandazi
- You need 1 kg of Fortified mandazi flour.
- It's 1 cup of Cooking oil.
- You need of Warm Water.
- You need of Oil to deep fry.
- It's 1 of tbsn of ground Cinnamon powder.
I'm back with the first official recipe to our kitchen affairs. Mandazi. (Maandazi, Ndao, Mahamri, Mamri, Swahili Bun, Swahili Coconut Doughnut). This African snack is very popular in countries such as Tanzania, Uganda, and Kenya. Easy Mandazi- East African Beignet made easier and quicker with self-rising flour or baking powder.
Cinnamon mandazi instructions
- Pour the flour in a bowl big enough. Put the cinamon and mix well. Make a well at the center and pour in abit of the warm water. Knead gently, adding the water until slightly hard. Sprinkle some flour on a kneading surface and transfer the dough to the dusted surface. Continue kneading until firm but soft. Add the oil and continue kneading to incoperate..
- Cover with a cling film and let stand for 30min. Start kneading it briefly then roll with a rolling pin and cut the dough to desired shapes..
- In hot oil, gently place your cut pieces and let cook till golden brown. Remove with perforated spatula or spoon and place in a large bowl lined with paper napkins to absorb excess oil..
- Enjoy!.
See recipes for Soft mandazis, Super soft Mandazi too. Mandazi, also known as the Swahili Bun or Swahili Coconut Doughnut, is a form of fried dough food/bread that originated on the Swahili Coast. It is one of the principal desserts in the cuisine of Africans who inhabit the Great Lakes located in Kenya of east Africa. Mandazi are subtly sweet, making them more versatile than sugary, Western-style doughnuts. They're often used to sop up savory curries, such as pigeon peas cooked in coconut milk.
