← Nouns Cooking · West & East African

Ingredients

• 450 g Plain (all-purpose) flour, plus extra if needed
• 100 g Sugar
• 2 tsp instant yeast
• 1 tsp ground cardamom
• ½ tsp Salt
• 2 tbsp Desiccated coconut (optional)
• 250 ml Coconut milk, warmed
• 1 Eggs, beaten
• 1 l oil for deep frying

Method

1. Mix the flour, sugar, yeast, cardamom, salt and coconut (if using) in a large bowl.
2. Add the warm coconut milk and egg and knead for 8–10 min into a soft, smooth dough that no longer sticks to your hands. Add a little flour if it is too sticky.
3. Cover and leave somewhere warm for 1 hour, until doubled.
4. Divide the dough into 4. Roll each piece into a circle about 1 cm thick and cut into 6 triangles. Leave to rest for 10 min.
5. Heat the oil in a deep pan to 170°C (340°F). Fry a few at a time for 2–3 min per side until puffed and golden.
6. Drain on kitchen paper and serve warm with chai.

Tips

• If they brown before puffing, the oil is too hot; if they soak up oil, it is too cool.
• For no-yeast mandazi, use 2 tsp baking powder and skip the rise.

Sources

Written in our own words after cross-checking these recipes:

Chef Lola's Kitchen Woolworths TASTE