Kenyan Coconut and Cardamom Mahamri
Lightly sweet fried buns flavored with coconut milk and cardamom, from the Swahili tradition of Kenya’s coast.
Mahamri are a mandazi variation made with coconut milk. This Kenyan version is flavored with cardamom and shaped into triangles; enjoy it warm or cool, on its own or as part of breakfast.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Mix the dry ingredients
In a bowl, mix the wheat flour, sugar, dried baker’s yeast, ground cardamom, and salt.
Ready to continue when: The dry ingredients are evenly distributed, with no visible clumps.
- 02
Bring the dough together and knead
Add the coconut milk and oil for the dough. Mix and knead for 6–8 minutes, until the dough is soft and manageable, slightly tacky but not excessively sticky.
Ready to continue when: The dough looks smooth and cohesive and can be handled without sticking excessively to your hands.
8 min - 03
Let the dough rise
Cover the dough and leave it in a warm place for about 1 hour, until it has increased in volume.
Ready to continue when: The dough looks visibly larger and lighter than it did after kneading.
60 min - 04
Shape the triangles
Turn the dough onto a lightly floured work surface. Divide it into 4 or 5 portions, flatten each into a circle, and cut each circle into 4 triangles.
Ready to continue when: The triangles are roughly the same size and can be separated without major tearing.
- 05
Rest the pieces
Cover the triangles and leave them to rest for 15 minutes before frying.
Ready to continue when: The pieces look slightly puffed and their surface has not dried out.
15 min - 06
Fry the mahamri
Heat the frying oil in a deep pan or pot. Fry the triangles in batches, turning them so they brown on both sides.
Ready to continue when: The mahamri are browned on both sides and look cooked through, not pale or doughy.
30 min - 07
Drain
Remove the mahamri from the oil and place them on absorbent paper to remove excess oil.
Ready to continue when: The paper has absorbed the surface oil and the mahamri are ready to serve.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.