Soft Mandazi with Orange Peels, Cardamom, Cinnamon, and Turmeric
A delicious East African fried bread with a hint of orange, cardamom, cinnamon, and turmeric.
Ingredients
- 3cupsall-purpose flour
- 1/4cupsugar
- 1tspground cardamom
- 1tspground cinnamon
- 1/2tspground turmeric
- 1tbspgrated orange peel
- 1/2tspsalt
- 2tspbaking powder
- 1cupcoconut milk
- 1piecelarge egg
- 2tbspbutter or margarine, melted
- Oil for frying
How to make Soft Mandazi with Orange Peels, Cardamom, Cinnamon, and Turmeric
In a large bowl, combine the flour, sugar, cardamom, cinnamon, turmeric, grated orange peel, salt, and baking powder.
In a separate bowl, whisk together the coconut milk, egg, and melted butter.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. The dough should be soft but not too sticky. If necessary, add a little more flour to achieve the right consistency.
Transfer the dough to a floured surface and knead for about 5 minutes until smooth.
Cover the dough with a clean cloth and let it rest for about 30 minutes.
Roll out the dough to about 1/4 inch thickness. Use a knife or a cookie cutter to cut the dough into desired shapes, such as squares or triangles.
In a deep frying pan, heat oil over medium heat. You can test if the oil is ready by dropping a small piece of dough into it; if it sizzles and rises to the surface, the oil is ready.
Carefully add the mandazi pieces to the hot oil, a few at a time, to avoid overcrowding. Fry until golden brown on both sides, about 2-3 minutes per side.
Use a slotted spoon to remove the mandazi from the oil and place them on a paper towel-lined plate to drain excess oil.
Let the mandazi cool slightly before serving. Enjoy them warm or at room temperature.
Tips & Tricks
If the dough is too sticky, add a little more flour until it reaches the right consistency.
Ensure the oil is at the right temperature to avoid greasy mandazi.
FAQS
What is the best way to store leftover mandazi?
To store leftover mandazi, place them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze them for up to a month. Just make sure to wrap them tightly in plastic wrap or aluminum foil before placing them in a freezer bag.
Can I make mandazi without coconut milk?
Yes, you can substitute coconut milk with regular milk or any non-dairy milk like almond or soy milk. This will slightly change the flavor, but the mandazi will still be delicious. Just ensure the consistency remains similar to the original recipe.
What are some good pairings for mandazi?
Mandazi pairs wonderfully with a variety of beverages. You can enjoy them with chai tea, coffee, or even fresh fruit juices. They also make a great snack alongside a fruit salad or yogurt for a delightful breakfast or afternoon treat.
How can I make mandazi gluten-free?
To make gluten-free mandazi, you can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately to help with the dough's structure. The cooking process remains the same.
What is the ideal frying temperature for mandazi?
The ideal frying temperature for mandazi is around 350°F (175°C). You can test the oil by dropping a small piece of dough into it; if it sizzles and rises to the surface, the oil is ready. Frying at the right temperature ensures that the mandazi cook evenly and become golden brown without absorbing too much oil.
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Peggy's delicacy
(@peggykim)
Bio: A humble home cook with a deep love for Kenyan traditional cuisine. I find joy in slow cooking, rich flavors, and sharing the warmth of our culture through every dish. I’ll be preparing a beloved Kenyan delicacy, made with care and respect for our roots. Karibu! Bio: A humble home cook with a deep love for Kenyan traditional cuisine. I find joy in slow cooking, rich flavors, and sharing the warmth of...
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