RECIPES
05-11-2022 di redazione
The mahamri or mandazi is a very popular pancake on the Kenyan coast. It is excellent for breakfast with coffee, as a snack with tea or at the end of a meal, perhaps with a light custard. Another original idea is to prepare it savoury and stuff it like a panzerotto. it is often triangular in shape but it is easy to find round or oval.
Ingredients for 16 mahamri
3 cups flour
3 teaspoons of instant yeast
5 or 6 tablespoons of sugar
1 teaspoon of ground cardamom powder (1 teaspoon of cinnamon if desired)
3/4 cup coconut milk
Half a cup of cow's milk (add a little at a time, you may need less)
Oil for frying
Preparation:
Sift the flour, add the baking powder, sugar and cardamom and for those who like cinnamon too, mix everything with wooden spoon. Start adding the coconut milk a little at a time, then continue with the cow's milk, mix until you get a good soft dough (firm, not sticky). Knead and work with both hands for about 15/20 minutes or until the mixture becomes smooth and elastic and form a ball.
Place the dough in a bowl and cover with a clean towel and place in a warm area of the house. This will allow the dough to rise and double in size (it will take about 3 hours).
Once the dough has risen, divide the ball into four equal parts, roll out each section with a rolling pin into 15-20cm circles and divide them with a knife into four wedges.
Place each slice on a floured surface and leave them to rise a second time for between 15 minutes and 1 hour.
Put some seed oil in a deep frying pan or wok, and when the oil is hot, dip 4 "triangles" at a time, turning them from time to time, perhaps with tongs to avoid cracks forming. When they swell and reach a uniform golden colour, drain them and place them on a sheet of absorbent paper.
It is advisable to leave them to cool, but for those with a sweet tooth the temptation to eat them warm will be uncontrollable.
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