Imported from Instagram

Tanzanian Coconut and Cardamom Mandazi

Name: Tanzanian Coconut and Cardamom Mandazi
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 16 servings
Cuisine: East African
Ingredients: 2 cup all-purpose flour (Additional flour may be needed for a sticky dough, shaping, and dusting the work surface.); 0.5 cup granulated sugar (Use less or more depending on how sweet you want the mandazi.); 1 tsp crushed cardamom; 2 tsp yeast; 2.5 tbsp butter or cooking oil (Use the butter or oil of your choice.); 1 cup coconut milk (Add as two 1/2-cup additions while mixing.); 0.5 cup lukewarm water (Use up to 1/2 cup, as needed to bind the dough.); cooking oil for frying (Add oil to the pan or karai; amount is not specified. Oil may also be used on your hands while handling the dough.)

Recipe by Khairoon’s Kitchen 🇨🇦🇹🇿 | Recipes • Culture • Mom Life @khairoonskitchen · Instagram

Imported by Khairoon on SeeMeCook

Soft, fluffy Tanzanian mandazi made with coconut milk, cardamom, yeast, and a stand mixer. The dough is divided into balls, shaped into individual pieces, and fried until golden brown—perfect with chai.

16 servings55 minEast African

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Ingredients

2 cup all-purpose flour (Additional flour may be needed for a sticky dough, shaping, and dusting the work surface.)
0.5 cup granulated sugar (Use less or more depending on how sweet you want the mandazi.)
1 tsp crushed cardamom
2 tsp yeast
2.5 tbsp butter or cooking oil (Use the butter or oil of your choice.)
1 cup coconut milk (Add as two 1/2-cup additions while mixing.)
0.5 cup lukewarm water (Use up to 1/2 cup, as needed to bind the dough.)
cooking oil for frying (Add oil to the pan or karai; amount is not specified. Oil may also be used on your hands while handling the dough.)

Steps

1
Add the flour, sugar, crushed cardamom, yeast, and butter or oil to the bowl of a stand mixer.
2
Add 1/2 cup of the coconut milk and begin mixing. Add the remaining 1/2 cup of coconut milk while the dough mixes.
3
Add up to 1/2 cup of lukewarm water, using only enough to help bind the dough.
4
If the dough is too sticky, sprinkle in some additional flour. Mix it by hand as needed to ensure the dough is soft.
5
Move the dough to a floured flat surface and knead it briefly by hand. Divide it into four balls. You may put a little oil on your hands while handling the dough.
6
Add flour to the work surface and shape the mandazi. Divide or cut each dough ball into four mandazi, for approximately 16 pieces total. The shapes do not need to be perfectly round.
7
Lay the shaped mandazi out while you prepare the frying pan.
8
Add cooking oil to a pan or karai and heat it over medium heat, approximately 4 or 5 out of 10. Wait until the oil is hot.
9
Add the prepared mandazi to the hot oil and fry them on one side until they puff and air fills them. Move them around in the oil as needed, and wait until they turn golden before turning them.
10
Turn the mandazi over and let the second side become golden brown before removing them from the oil.
11
Enjoy the mandazi with a cup of chai. They are suggested for breakfast with mbaazi or as an evening chai snack.

Notes

The source notes that mandazi recipes vary by region and family. This Tanga, Tanzania, version emphasizes coconut milk and cardamom; other versions may use water, eggs, or baking powder. The source does not specify a resting time for the shaped dough, frying temperature in degrees, or the exact amount of frying oil.