roots of my heart

Mandazi

I must start by saying that a mandazi is not right unless it’s served with chai.  It begs you not to make it stand alone.

A mandazi is a very common breakfast or tea time food.  It is a little bit like a doughnut, but not as sweet and it feels better on your teeth.  Where a doughnut is light and airy, a mandazi gives you something substantial to bite.

The mandazis I remember as a girl were big.  Each one was bigger than my hand.  On my recent visits to Kenya, I was a little surprised to find a new miniature version of the mandazi of my youth.  When I sank my teeth into their firm goodness, though, I was delighted to find them just the same as I remembered.

Although it’s not at all traditional, I’ve been known to roll these beauties in a bowl of powdered sugar after they’ve cooled.

And so, without further ado, I give you

MANDAZI

7c. all purpose flour

1 ½ T. baking powder

6 T. sugar

1 T. salt

¾ c. warm water

¼ c. margarine

1 T. yeast

1 c. boiling water

1 c. milk

3 c. oil (for deep frying)

Pour warm water, sugar, and yeast into a large bowl. Let stand about 10 mins to allow the yeast to bloom.  Add all other ingredients into the yeast mixture and mix until flour is incorporated.  Knead dough for approximately 10 minutes.  Cover with a towel and let rise for 1 hour.  Roll dough to about ¾” thickness and cut into squares.

Heat oil.  Deep fry about 4 pieces at a time and cook about 2 minutes, turning occasionally, until golden brown.

Drain on paper towels.