Mandazi () is a form of fried bread that originated on the Swahili coast. It is also known as bofrot or puff-puff in Western African countries such as Ghana and Nigeria. It is one of the principal dishes in the cuisine of the Swahili people who inhabit the coastal region of Kenya and Tanzania.
Characteristics
Mandazi are similar to
doughnuts, having more 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 usually served without any glazing or frosting.
They are frequently triangular in shape (similar to
), but are also commonly shaped as circles or ovals.
When cooked, they have a fluffy texture.
Preparation
Mandazi are made by briefly cooking the dough in
cooking oil.
Coconut milk may be added for sweetness.
When coconut milk is added, mandazi are commonly referred to as
mahamri or
mamri.
and
, among other ingredients, may be used to add a different flavour. After being cooked, they can be eaten warm or left to cool down. They are popular in the African Great Lakes region, as they can be eaten in accompaniment with many things. They are commonly made in the morning or the night before, eaten with breakfast, then re-heated in the evening for dinner.
Mandazi are also commonly eaten with
tea or fresh fruit juice, or are eaten as snacks by themselves. Different dips, often fruit-flavoured, can be used to add various tastes.
Mandazi may also be eaten as a
dessert, served with
powdered sugar or
cinnamon sugar.
See also
