Mandazi and Baraazi (Kenyan dish). The term mandazi in Kenya sparks snack time, breakfast mood, an appetizer before lunch, or even a soft late night dinner to entertain your groaning stomach before going to bed. It is popular in most Kenyan homes as it's convenient to make, you can have it ready to be served in less than two hours. Check out this video to make a traditional Kenyan breakfast of Barazi and Mandazi (also called Mahamri).
Most small restaurants, called hotelis in Kenya, serve mandazi. KENYAN MANDAZI AND BARAZI Mandazi (or Mahamri) is Swahili special. A Kenyan mandazi recipe from Tasty Kitchen, you'll experience a slightly different taste on the traditional East African food. You can cook Mandazi and Baraazi (Kenyan dish) using 16 ingredients and 11 steps. Here is how you cook it.
Ingredients of Mandazi and Baraazi (Kenyan dish)
- It’s 3 cups of all purpose flour.
- Prepare 1 tablespoon of instant yeast.
- It’s A few of ground cardamom.
- You need 2 tablespoons of yogurt.
- Prepare 1 tablespoon of olive oil or ghee.
- It’s 1/2 cup of sugar, or more if preferred sweeter.
- It’s 3/4 cup of coconut powder or thick coconut milk (for kneading).
- Prepare 1/4 teaspoon of salt.
- It’s of Warm water if you are not kneading dough with coconut milk.
- You need of Baraazi Ingredients (curry).
- Prepare 3/4 cup of gungo beans (pigeon peas) (soak overnight and boiled).
- Prepare of You can use canned ones as well 1 can.
- Prepare Half of a block of creamed coconut or canned coconut milk.
- You need 2 of green chillies.
- Prepare 1/2 tsp of turmeric powder.
- You need of salt to taste.
While leaning closer to mahamri, a popular version of mandazi, this recipe is perfect for those who love the taste of cinnamon. This particular recipe doesn't take on the classic. These simple donuts from East Africa, known as mandazi, have a hint of cardamom and can be served as a sweet treat or alongside curry. These didn't quite taste like Kenyan mandazi – I think a bit more sugar and way more cardamom is needed.
Mandazi and Baraazi (Kenyan dish) step by step
- Mix all the ingredients well together and then add coconut milk or water as needed to knead the dough..
- Let the dough rise and then roll out the dough it shouldn’t be too thick or thin, cut in triangle shape and deep fry..
- Enjoy with chai…… Please make sure you use a steel Karai that get hot evenly.
- Keep pouring hot oil over the Mandazi as they cook.
- Do not over heat oil as will leave the inside raw.
- Please use a electric dough mixer or by hand alot of work..
- Now All you have to do is place your cooked beans in a pan and add some water until its slightly above the surface of the beans..
- Add in the creamed coconut and the green chillies, turmeric and salt.
- Let it boil for a while (about 15 minutes), until everything is combined. If you are using canned peas, let it boil in the coconut slightly longer so the beans soften a bit more!!.
- Serve hot and enjoy!!! If you do want to reheat the Mandazi later on, you get best results by heating them in the oven on low temperature..
- You can eat only Mandazi with chai as well..
I'll definitely try this recipe again with adjustments Read. I love making mandazis and over the years this is what I do to get them nice and fluffy. I let it sit overnight, so when I'm making them for tea on the morning It pulls like bread dough. I roll out with oil instead of flour , so that I don't ruin my frying oil. 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.