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Title: Mahamri  
Author: World Heritage Encyclopedia
Language: English
Subject: List of doughnut varieties
Publisher: World Heritage Encyclopedia


Mandazi (also spelled as Ruwaid or Fahad, called mandazi when made with coconut milk)[1][2] are 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]


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" feeling and texture to them.[2]


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. 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. Mandazi are popular, as they can be eaten in accompaniment with many things. Mandazi 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.[8] 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

Food portal


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