Mahamri, Kenyan fried bread made with coconut milk and spiced with cardamom. Traditionally served at breakfast.
Mahamri, sometimes known as Mandazi, are fried leavened dough treats similar to doughnuts but made with coconut milk. They are traditionally served at breakfast but can be enjoyed any time of the day as a delicious snack. We love them plain with a dusting of powdered sugar. They are also great eaten with some chocolate spread or fresh berries. Mahamri can also be served as a side to savoury dishes such as a stew or curry.
- 500 g all-purpose flour
- 7 g cardamom powder
- 7 g dry active instant yeast
- 100 g sugar
- 2 g salt
- 400 ml tin coconut milk
- oil for deep frying
- Mix all dry ingredients together then add in the coconut milk. Mix well then use a stand mixer with the dough hook attachment to knead the dough for 8-10 minutes until smooth and coming away from edges. If kneading by hand kneed for 15 minutes until the dough is smooth.
- Transfer dough to a greased bowl, cover then let rise for 1 hour or until doubled in size. If your room is cool then rise for longer.
- Heat at least 4cm of oil in a pan to a temperature of 170°C
- Turn dough out onto a well-floured surface, press the air out and flatten. Separate the dough into 10 equal-sized pieces. Flatter each piece into a circle about 1 cm thick then quarter each circle into a rough triangle shape.
- Add each dough triangle to the hot oil, making sure not to crowd the pan. Cook on each side until golden brown. Around 1 minute on each side.
- Remove from the oil and drain on kitchen paper.
- Dust with powdered sugar and serve