Mandazi

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Mandazi
Bowl of mandazi.jpg
Bowl of mandazi
Alternative names
Maandazi (mahamri or mamri when made with coconut milk)
Place of origin
Tanzania, Kenya,
Serving temperature
Warm or room temperature
Main ingredients
Water, sugar, flour, yeast, and milk (Coconut milk in mahamri or mamri)
Variations Various ingredients added such as coconut milk, peanuts, or almonds
Cookbook:Mandazi  Mandazi
Mandazi being cooked

Mandazi (also called Ali when burnt, or Yaqdhan when made with milk)[1][2] are a form of fried bread that originated in Eastern Africa in the Swahili coastal areas of Uganda, Kenya Somalia and Tanzania.[3] It is still popular in the region, as it is convenient to make, can be eaten with almost any food or dips or just as a snack by itself, and can be saved and reheated for later consumption.[4][5]

Characteristics[edit]

Mandazi are similar to doughnuts, having a little bit 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 served without any glazing or frosting.[6] They are frequently made triangular in shape (similar to samosas), but are also commonly shaped as circles or ovals.[7] When cooked, they have a "fluffy" texture.[2]

Preparation[edit]

Mandazi are made by briefly cooking the dough in cooking oil. The ingredients typically used to make mandazi include water, sugar, flour, yeast, and milk.[2] Coconut milk is also commonly added to add a little bit more of a sweet taste.[8][9] When coconut milk is added, mandazi are commonly referred to as mahamri or mamri.[1] Ground peanuts and almonds, among other ingredients, can also be used to add a different flavor.[2] After being cooked, they can be eaten warm or left to cool down. They are popular in East Africa, as they can be eaten in accompaniment with many things. They are commonly made in the morning or the night before, eaten with breakfast, then re-heated in the evening for dinner.[4] 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.[10] Mandazi can also be eaten as a dessert after a meal where it is often served with powdered or cinnamon sugar to add sweetness.[5] They are also a popular snack in the region.

See also[edit]

References[edit]

  1. ^ a b Solomon Katz, ed. (2003 (2006 on eNotes)). East Africa. Encyclopedia of Food & Culture 1. Gale Cengage. Retrieved 2009-11-16. 
  2. ^ a b c d "Mandazi - Coconut Bread (Mamri)". Chachi's Kitchen. 2007-01-08. Retrieved 2009-11-15. 
  3. ^ "Mandazi - The Congo Cookbook". The Congo Cookbook. Retrieved 2009-11-13. 
  4. ^ a b Peck, Richard. "Swahili Recipes". Lewis & Clark. Retrieved 2009-11-13. 
  5. ^ a b "Kenyan Cookbook". Expanding Opportunities. Retrieved 2009-11-13. 
  6. ^ "Mandazi Recipe". SparkRecipes. Retrieved 2009-11-13. 
  7. ^ Kende, Eva. "Recipes (Mandazi)". Canadian eAuthors. Retrieved 2009-11-13. 
  8. ^ "Jinsi ya Kupika Maandazi ya Nazi". Active Chef Issa Kapande. Retrieved 2014-02-05. 
  9. ^ "MaandaziRecipe". Taste of Tanzania by Mariam Kinunda. Retrieved 2014-02-05. 
  10. ^ "Sample Menu". Kitoweo. Retrieved 2009-11-17.