From the sprawling savannas to its rich cultural tapestry, Kenya offers a variety of experiences for the curious traveler. Among these experiences is a culinary journey that tantalizes the palate with flavors that are both unique and delightful. One such delicacy is the Mandazi.
a little history
Mandazis are not just a dessert; they are an emblem of Kenyan hospitality. Often referred to as the ‘Swahili Doughnut’, these deep-fried delights are commonly enjoyed with chai (tea) during breakfast or as a mid-day snack. They are also a staple during special occasions, celebrations, and religious ceremonies.
- 1 cup of milk
- 1 egg
- 1 tablespoon of butter
- 1 teaspoon baking powder
- A pinch of salt
- 2 cups of flour
- 4 tablespoons sugar
- Preparation: Begin by whisking together the milk, egg, butter, baking powder, and sugar in a bowl. Ensure that the ingredients are well-combined.
- Forming the Dough: Gradually add the flour to the mixture, blending it in until a soft dough forms. If the dough feels sticky, add a bit more flour.
- Shaping: Transfer the dough onto a flat surface, divide it into four equal parts, and then roll each into a disc that’s about one centimeter thick. Allow the discs to rest for a few minutes.
- Frying: Heat about half a cup of neutral oil in a pan to 350 F. Cut each disk into six wedges and carefully drop them into the hot oil. It’s crucial to keep flipping them to ensure even cooking.
- Finishing Touches: Once the Mandazis attain a beautiful golden brown hue, remove and place them on a paper towel to drain any excess oil. For the final flourish, sprinkle with sugar, or serve with jam or Nutella.
Enjoy your Mandazi with a steaming cup of Kenyan chai. The blend of spices in the tea complements the sweetness of the Mandazi, creating a harmonious dance of flavors.
In conclusion, Mandazi is more than just a treat; it’s a bridge that connects us to the warm and vibrant spirit of Kenya. Happy making and savoring!