Mandazi

Mandazi (Swahili Coconut-Cardamom Fried Dough)

Mandazi are lightly sweet, coconut-milk fried triangles from the Swahili coast of Tanzania, traditionally eaten for breakfast or alongside spiced tea. This version uses yeast for a tender, pillowy interior and aromatic cardamom for its signature fragrance.

Prep

20 min

Cook

20 min

Total

40 min

Serves

12-14 pieces

Difficulty

Easy

Recipe ingredients

• •500 g (1 lb 2 oz (about 4 cups)) all-purpose flour, plus extra for dusting, or null
• •60 g (¼ cup) granulated sugar, mandazi are only mildly sweet, or null
• •10 g (1 packet (2¼ tsp)) instant yeast, or active dry yeast, bloomed in the warm liquid, or null
• •1 tsp ground cardamom, the defining Swahili-coast spice; do not skip, or null
• •salt, ½
• •250 ml (1 cup (8 fl oz)) full-fat coconut milk, canned, well-shaken; this is the authentic Swahili choice. A home cook outside East Africa can substitute whole milk, but flavor and richness will be reduced, or null
• •2 large eggs, lightly beaten, or null
• •30 g (2 Tbsp) unsalted butter, softened, or null
• •700 ml (3 cups (24 fl oz)) neutral frying oil, sunflower or canola; enough so oil is about 3 cm / 1¼ in deep in the pan, or null

Steps

1. 1 Warm the coconut milk to about 38 °C / 100 °F (lukewarm, not hot). If using active dry yeast, stir in the yeast and a pinch of the sugar and let stand 5-10 minutes until foamy; if using instant yeast, add it directly with the dry ingredients.
2. 2 In a large bowl, whisk together the flour, remaining sugar, ground cardamom, and salt. Add the butter and rub it in with your fingertips until the mixture looks like coarse crumbs.
3. 3 Make a well in the center. Pour in the coconut-milk mixture and the beaten eggs. Mix with a wooden spoon, then turn out onto a lightly floured surface and knead for 6-8 minutes until the dough is smooth, soft, and just slightly tacky (it should not stick to clean hands).
4. 4 Shape the dough into a ball, place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 45-60 minutes, or until roughly doubled in size. (In Tanzania's coastal heat, this often takes only 30-40 minutes.)
5. 5 Punch down the dough and turn it out onto a lightly floured surface. Roll into a rectangle about 1 cm / ⅜ inch thick. Cut into 6-7 cm / 2½ inch squares, then slice each square diagonally into two triangles.
6. 6 Cover the triangles with a cloth and let them rest 10-15 minutes while the oil heats. Heat the oil in a deep, heavy skillet over medium heat to 170-175 °C / 340-350 °F (a small cube of bread should turn golden in about 60 seconds).
7. 7 Fry the mandazi in small batches (3-4 at a time so the oil temperature stays steady) for about 2 minutes per side, turning once, until puffed and deep golden on both sides.
8. 8 Drain on a wire rack or paper towels. Serve warm or at room temperature, traditionally with chai (spiced East African tea) or for breakfast.
9. 9 Doneness cue: properly fried mandazi sound hollow when tapped and reach an internal temperature above 93 °C / 200 °F at the center. If the oil is too hot, the outside will brown before the inside cooks through; too cool, and the mandazi absorb oil and turn greasy.