Mandazi — East African cardamom doughnuts

i. Origin & history

Mandazi reflect the deep Indian-Arab-Swahili exchange along the East African coast. Cardamom and coconut milk in the dough mark the Swahili-Indian Ocean trade. They are sometimes called mahamri, the Swahili coastal name.

ii. Ingredients

Makes 12 servings · scroll the side panel to adjust

• 400 g plain flour
• 60 g sugar
• 2 tsp baking powder
• 1 tbsp ground cardamom
• Pinch salt
• 1 egg
• 200 ml coconut milk (or whole milk)
• 60 g unsalted butter, melted
• 1 litre oil for frying
• Icing sugar to dust

iii. Method

1. Mix flour, sugar, baking powder, cardamom and salt.
2. Beat egg with coconut milk and butter; mix into dry to a soft dough. Rest 30 min.
3. Roll out 1 cm thick. Cut large squares; cut each into 4 triangles.
4. Fry at 170 °C for 2 min per side until deeply golden.
5. Drain. Dust with icing sugar. Eat warm with chai.

iv. Tips & common mistakes

• Use the freshest ingredients you can. The recipe relies on them.
• Read the method through first. Several steps must be ready in advance.
• Season patiently. Sweetness and salt are tuned at the end, not the start.

v. Variations

Mahamri (Swahili Coast) include cardamom and coconut milk — the canonical version. Modern mandazi add raisins or chocolate. Plain mandazi are less sweet.

vii. More from African

• Luqaimat — Arabic honey fritters
• Koeksisters — South African plait
• Oliebollen — Dutch New Year doughnuts
• Berliner — German jam doughnuts
• Smultring — Norwegian doughnut rings
• Donuts — classic doughnuts