A recipe i got from a forward which will surely be appreciated by those of us brought up in East Africa.
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Mandazi - Coconut Bread
This East African coconut bread is slightly sweet and has often been likened to doughnuts. It is available everywhere in East Africa; it is typical street food, Mandazi is eaten at anytime, for breakfast with tea, for a snack or with bharazi(lentils) for lunch or dinner.
Ingredients
2 1/2 cups plain flour
3 tablespoons sugar
1 teaspoon yeast
1 tablespoon freshly grated or dried coconut
1/2 cup coconut milk
1/2 teaspoon roughly ground cardamom
warm water to bind
Oil to deep fry
Method
1. Mix all the dry ingredients, add the coconut milk and mix, add warm water for form a soft dough (not sticky). Knead thoroughly.
2. Place the dough in an oil polythene bag and put in a warm place (airing cupboard) for 2-3 hours; until it has doubled in size.
3. Knead the dough and divide into 6 - 7 portions
4. Roll a roti like circle and cut into four parts
5. Fry in hot oil, two to three at a time, holding them under the oil on the first side until they puff. Turn over until brown on both sides.
Serve with bharazi
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Mandazi - Coconut Bread
This East African coconut bread is slightly sweet and has often been likened to doughnuts. It is available everywhere in East Africa; it is typical street food, Mandazi is eaten at anytime, for breakfast with tea, for a snack or with bharazi(lentils) for lunch or dinner.
Ingredients
2 1/2 cups plain flour
3 tablespoons sugar
1 teaspoon yeast
1 tablespoon freshly grated or dried coconut
1/2 cup coconut milk
1/2 teaspoon roughly ground cardamom
warm water to bind
Oil to deep fry
Method
1. Mix all the dry ingredients, add the coconut milk and mix, add warm water for form a soft dough (not sticky). Knead thoroughly.
2. Place the dough in an oil polythene bag and put in a warm place (airing cupboard) for 2-3 hours; until it has doubled in size.
3. Knead the dough and divide into 6 - 7 portions
4. Roll a roti like circle and cut into four parts
5. Fry in hot oil, two to three at a time, holding them under the oil on the first side until they puff. Turn over until brown on both sides.
Serve with bharazi
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