Its shape, fragrance, hints of coconut or cardamom.
The Mandazi (or mahamri, in its more Swahili sense) is surely Kenya's most famous breakfast or snack snack, to accompany tea or milk coffee or even stuffed, why not.
Mandazi is often triangular in shape, but it is also easy to find round or oval.
Here is the recipe!

Ingredients for 16 mahamri

3 cups flour

3 teaspoons instant yeast

5 or 6 tablespoons sugar

1 teaspoon ground cardamom powder ( for those who want also 1 teaspoon cinnamon )

3/4 cup coconut milk

Half a cup of cow's milk (add a little at a time, even less may be enough)

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 knead with both hands for about 15 to 20 minutes or until the mixture becomes smooth and elastic and form into a ball.

Place the dough in a bowl and cover it with a clean towel and place it 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 15/20 cm circles and divide them with a knife into four wedges.

Place each segment 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, when the oil has reached temperature, dip 4 'triangles' at a time, turning them from time to time perhaps with tongs to prevent cracking. When they puff up and reach an even golden colour, drain them and place them on a sheet of paper towels.

Let them cool and .... enjoy them with a nice chai.