Kenyan
Mandazi
Kenyan mandazi are soft, lightly sweet fried dough triangles scented with cardamom and coconut milk. They are best served warm with chai, with a tender inside and gently crisp golden edges.
Watch it madeChef Raphael · 6:22
Ingredients
- All-purpose flour1 1/4 cups, plus extra for dusting
- Sugar2 tbsp
- Instant yeast1/2 tsp
- Ground cardamom1/2 tsp
- Salt1/4 tsp
- Warm coconut milk1/2 cup
- Vegetable oil1 tsp, plus 2 cups for frying
Method
- Mix the flour, sugar, instant yeast, cardamom, and salt in a bowl.
- Add the warm coconut milk and 1 teaspoon oil, then mix until a soft dough forms.
- Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, until slightly puffed.
- Roll the dough into a circle about 1/2 inch thick and cut it into 6 triangles.
- Heat the frying oil in a deep pan over medium heat until a small piece of dough sizzles and rises steadily.
- Fry the mandazi in batches, turning once or twice, until deep golden brown and cooked through, about 3 to 4 minutes per batch.
- Drain on paper towels and serve warm with Kenyan chai.
Common questions
Can I substitute the coconut milk in mandazi?
Yes. Use warm whole milk for a milder flavor, or half milk and half water if needed. For a richer result, evaporated milk works well. Keep the liquid warm, not hot, so the yeast still rises properly.
How long do mandazi take from start to finish?
Plan for about 1 hour 30 minutes total. Mixing and kneading take 15 to 20 minutes, the dough needs about 1 hour to rise, and frying usually takes 10 to 15 minutes depending on batch size.
What are the most common mistakes when making mandazi?
The biggest mistakes are using liquid that is too hot, under-kneading, and frying at the wrong temperature. Too-hot oil browns the outside before the inside cooks; too-cool oil makes them greasy and heavy.
How should I store leftover mandazi?
Cool them completely, then store in an airtight container at room temperature for 1 to 2 days. For longer storage, freeze them for up to 2 months. Reheat in a low oven or air fryer until warm.
What should I serve with mandazi?
Serve them warm with Kenyan chai, coffee, or tea. They also work with jam, honey, or a little butter for breakfast. For a savory pairing, serve alongside eggs or a mild stew.