African Donuts
In East Africa, mandazi are a very popular kind of donut, often triangle-like shaped. In the bakery we visited in Uganda, they fried them in a ‘ball’ as well as ring-shaped, and the South African versions are made into braids and called koeksisters.
On Zanzibar, an insular autonomous region of Tanzania, I met Zainabu, originally from Mozambique and now frying doughnuts in a road stall.
She fried many a day and taught me how to make them. Below is an adapted recipe from Zainabu's. You can choose to knead them the Ugandan way into balls which is easier, or you can make it a little more difficult by braiding them. You can toss them in melted sugar or sprinkle with powdered sugar. Zainabu only uses cardamom, I sometimes mix ginger which is delicious. For a vegan version, just leave out the egg. I tried and still got tasty mandazi.
Zainabu frying Mandaazi
WHAT YOU NEED
3 cups all-purpose flour
1/2 cup coconut milk
1/2 cup sugar
1 egg
1 tsp active dry yeast
1/2 cup warm water
1 tbs vegetable oil
1/2 tsp salt
1 tsp cardamom
1 tsp cinnamon
vegetable oil for frying
optional: grated ginger
WHAT YOU DO
In a cup mix the yeast and warm water together. Let it rest for 5 minutes until yeast dissolved.
In the bowl, mix flour, salt, cardamom, and cinnamon and grated ginger if you like. Mix until well combined. Add the oil, egg, coconut milk, and yeast mixture. Mix until the dough no longer sticks to the side of the bowl (if needed add a little flour).
Place the dough in an oiled bowl and cover with plastic wrap. Let it rest for about 1 hour until the dough rises just a little.
Heat oil in a frying pan.
Cut the dough in about 6 pieces to make it easier to roll and cut. Roll each piece to about 1 centimeter thick. Cut into triangles. Or, if you prefer, take a piece of dough, form a rope and roll both end in opposite direction, keep twisting holding them up until they form a braid. Press both ends to firmly seal them together.
Fry in hot oil. Place donuts on paper towels to soak up the excess oil. Repeat with remaining mandazi. Coat them with granulated sugar and enjoy them while they are still warm.
Zainabu frying Mandaazi
Grinding cardamom pods
Mandazi in Uganda
Zanzibari donuts by Zainabu
Enjoy while the donut is still warm!
Preparing Mandazi in Uganda
On Zanzibar, an insular autonomous region of Tanzania, I met Zainabu, originally from Mozambique and now frying doughnuts in a road stall.
She fried many a day and taught me how to make them (as well as other bread, as shown in this photo!).