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Mandazi

Fried bread

Field	Value
name	Mandazi
image	Bowl of mandazi.jpg
image_size	330px
caption	Bowl of mandazi
alternate_name	Swahili bun, Swahili coconut doughnut, bofrot, puff-puff, mahamri or mamri (when made with coconut milk)
country	Swahili coast
region	East Africa (Kenya, Tanzania, Comoros, Uganda, Malawi, Rwanda, Burundi)
served	Warm or room temperature
main_ingredient	Water, sugar, flour, yeast, and milk (coconut milk in mahamri or mamri)
variations	Various ingredients added such as coconut milk, peanuts, or almonds

Mandazi () is a form of fried bread that originated on the Swahili coast of East Africa. It is also known as bofrot or puff-puff in Western African countries such as Ghana and Nigeria. It is one of the principal dishes in the cuisine of the Swahili people who inhabit the coastal region of Kenya and Tanzania. The dish is popular in the region, as it is convenient to make, can be eaten with almost any food or dips or as a snack by itself, and can be saved and reheated for later consumption.

Characteristics

Mandazi are similar to doughnuts, having more of a sweet taste which can be differentiated with the addition of different ingredients. However, they are typically less sweet than the United States style of doughnuts and are usually served without any glazing or frosting. They are frequently triangular in shape (similar to samosas), but are also commonly shaped as circles or ovals. When cooked, they have a fluffy texture.

Preparation

Mandazi are made by briefly cooking the dough in cooking oil until it is golden brown. Coconut milk may be added for sweetness. When coconut milk is added, mandazi are commonly referred to as mahamri or mamri. Ground peanuts and almonds, among other ingredients, may be used to add a different flavor. After being cooked, they can be eaten warm or left to cool down. They are frequently prepared and eaten in the African Great Lakes region, as they can be eaten in accompaniment with many other foods. They are commonly made in the morning or the night before, eaten with breakfast, then re-heated in the evening for dinner. Mandazi are also commonly eaten with tea or fresh fruit juice, or are eaten as snacks by themselves. Different dips, often fruit-flavored, can be used to add various tastes. Mandazi may also be eaten as a dessert, served with powdered sugar or cinnamon sugar.

References

"Mandazi Doughnuts". Atlas Obscura.
"MANDAZI : SWAHILI buzarelististBUNS". COOKS.COM.
"Swahili Coconut Donuts ('Mandazi' in Swahili) Recipe". Family Cookbook Project.
Peck, Richard. "Swahili Recipes". Lewis & Clark.
"Kenyan Cookbook". Expanding Opportunities.
"Mandazi Recipe". SparkRecipes.
Kende, Eva. "Recipes (Mandazi)". Canadian eAuthors.
(28 May 2010). "Jinsi ya Kupika Maandazi ya Nazi". Active Chef Issa Kapande.
"MaandaziRecipe". Taste of Tanzania by Mariam Kinunda.
"East Africa". [[Gale (publisher).
"Sample Menu". Kitoweo.

Info: Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

breads somali-cuisine kenyan-cuisine tanzanian-cuisine south-sudanese-cuisine ethiopian-cuisine ugandan-cuisine deep-fried-foods doughnuts

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