Mandazi

Method

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1. Whisk the flour, sugar, baking powder, cardamom and salt together.

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2. Beat the egg with the coconut milk and melted butter.

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3. Pour the wet into the dry and bring it together into a soft dough.

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4. Knead 5 minutes on a lightly floured surface, until smooth.

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5. Cover and rest it 20 minutes.

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6. Roll out to 5 mm thick and cut into squares, then cut each square into two triangles.

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7. Heat the oil in a deep pan to 170C.

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8. Fry in batches of four for 3 minutes, until puffed and golden underneath.

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9. Turn and fry 2 minutes more, then lift onto a rack.

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10. Dust with icing sugar and serve warm.

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Chef’s Tips

• Five millimetres. Thinner and they will not puff.
• Coconut milk, not water — it is what makes the crumb tender.
• Fry the offcuts first to test the oil.

Common Substitutions & Variations

• For a non-vegan version, double cream can generally stand in for the coconut milk; going the other way, a plant-based cream sold for cooking is the closer match to dairy than tinned coconut milk on its own.

Pairing Suggestions

• Chai ya maziwa
• Mango slices
• Kenyan coffee

Storage & Reheating

Best the day they are made. Keep in a tin 2 days and warm through before serving.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.