Kenyan mahamri
Fried buns from Kenya’s Swahili coast, flavored with coconut milk and cardamom. Makes 4 servings.
These Kenyan mahamri are made with a dough of flour, coconut milk, yeast, and cardamom. The dough is rested, cut into triangles, and fried until golden. This recipe follows a coconut-milk version, which distinguishes it from mandazi versions made with water.
Method
- 01
Activate the yeast
Mix the yeast with a pinch of the sugar and some of the warm water. Leave it to rest for 5 minutes.
5 min - 02
Mix and knead
Combine the flour, remaining sugar, and cardamom. Add the yeast mixture, coconut milk, and 4 tablespoons of the measured oil. Gradually add the remaining water while kneading, until the dough feels firm.
- 03
Rest and knead again
Cover the dough and leave it to rest for 10 minutes. Knead it again to incorporate the sugar and improve the texture; then cover it with a dry cloth and leave it to rest for 30 minutes.
40 min - 04
Divide and let rise
Divide the dough into small or medium portions, shape them into balls, and leave them covered for 15 minutes.
15 min - 05
Roll out and cut
Roll each ball into a flat disc and cut each disc into 4 triangular portions.
- 06
Heat the oil
Heat the remaining frying oil for 15 minutes, until it reaches 173 °C.
15 min - 07
Fry the mahamri
Fry the triangles in batches. Turn them after 40 seconds and continue until golden; drain them on paper towels.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- - YouTube www.youtube.com/watch?v=aqlBRI-W5jE
State: Published after documentary validation; no “Tested” label is shown.