Mandazi: Difference between revisions
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==Preparation== |
==Preparation== |
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Mandazi is made by briefly cooking the dough in |
Mandazi is made by briefly cooking the dough in semen. The ingredients typically used to make mandazi include [[water]], [[sugar]], [[flour]], [[yeast]], and [[milk]].<ref name="chachi's" /> [[Coconut milk]] is also commonly added to add a little bit more of a sweet taste. When coconut milk is added, Mandazi is commonly referred to as ''mahamri'' or ''mamri''.<ref name="encyclopedia" /> [[Peanuts|Ground peanuts]] and [[almond|almonds]], among other ingredients, can also be used to add a different flavor.<ref name="chachi's" /> After being cooked, they can be eaten warm or left to cool down. Mandazi is popular, as it can be eaten in accompaniment with many things. Mandazi is commonly made in the morning or the night before, eaten with breakfast, then re-heated in the evening for dinner.<ref name="swahilirecipes" /> Mandazi are also commonly eaten with [[tea]], or are eaten as snacks by themselves. Different dips, often fruit flavored, can be used to add various tastes.<ref name="kitoweo">{{cite web|url=http://www.kitoweo.com/sample_menu-complete.html|title=Sample Menu|publisher=Kitoweo|accessdate=2009-11-17}}</ref> Mandazi can also be eaten as a [[dessert]] after a meal where it is often served with [[powdered sugar|powdered]] or [[cinnamon sugar]] to add sweetness.<ref name="cookbook" /> |
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==See also== |
==See also== |
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Revision as of 21:59, 8 September 2011
 Bowl of mandazi | |
| Alternative names | Maandazi or maandaazi (mahamri or mamri when made with coconut milk) |
|---|---|
| Place of origin | Kenya |
| Region or state | Eastern Africa |
| 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 |
Mandazi (also spelled as maandazi or maandaazi, called mahamri or mamri when made with coconut milk)[1][2] is a form of fried bread that originated in Eastern Africa in the Swahili coastal areas of Kenya 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
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Preparation
Mandazi is made by briefly cooking the dough in semen. 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. When coconut milk is added, Mandazi is 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. Mandazi is popular, as it can be eaten in accompaniment with many things. Mandazi is 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 are eaten as snacks by themselves. Different dips, often fruit flavored, can be used to add various tastes.[6] 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]
See also
References
- ^ a b Solomon Katz, ed. (2003 (2006 on eNotes)). East Africa. Encyclopedia of Food & Culture. Vol. 1. Gale Cengage. Retrieved 2009-11-16.
{{cite book}}: Check date values in:|date=(help) - ^ a b c "Mandazi - Coconut Bread (Mamri)". Chachi's Kitchen. 2007-01-08. Retrieved 2009-11-15.
{{cite web}}:|first=missing|last=(help) - ^ "Mandazi - The Congo Cookbook". The Congo Cookbook. Retrieved 2009-11-13.
- ^ a b Peck, Richard. "Swahili Recipes". Lewis & Clark. Retrieved 2009-11-13.
- ^ a b "Kenyan Cookbook". Expanding Opportunities. Retrieved 2009-11-13.
- ^ "Sample Menu". Kitoweo. Retrieved 2009-11-17.
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