Mandazi is a quick snack I enjoyed as a school going kid. It is light in weight, can be easily packed for later consumption. The mandazi is a favourite breakfast snack in Uganda. It is sold in restaurants, supermarkets, on the street, and hawked as well.
Let’s have a look at mandazi in detail and describe it more
What is Mandazi?
Mandazi is fried bread originating from the Swahili coast. This makes this dish very popular in the East African region of Uganda, Kenya and in Tanzania. It is also eaten in some West African countries like Ghana and the neighbor Nigeria. The mandazi is called bofrot and sometimes puff puff in West Africa. A mandazi is similar to a doughnut, but it is fewer sweaters and takes a triangular, oval or circular shape. They are commonly made in the morning or the night before. The mandazi has can be stored in an airtight container for 5 days. In the fridge, they will last for 7 days without going bad. They can be frozen for up to 2 months and reheated in a microwave for 1 minute. Let’s learn how to make savoury and soft Mandazi using the Ugandan Mandazi recipe.
How to make soft Mandazi in Uganda?
List of Ingredients
- 2 cups of wheat flour
- 1 teaspoon Baking Flour
- 1 egg
- ½ a cup of milk
- 2 tablespoons of margarine/ butter
- 2 1/2 tablespoons of sugar
- Vegetable oil for deep frying
- 1 lemon
- I teaspoon cinnamon
- ½ a cup of warm water
- A pinch of salt
Step 1: Dissolve the yeast in the warm water and set it aside at room temperature.
Step 2: Beat the egg into a bowl; add the milk, sugar and butter/ blue band. Mix well and set aside.
Step 3: Set the flour aside; add baking powder to it and a pinch of salt. Sieve the flour mixture into another bowl. Set aside 1 cup of flour. Mix the other 1 cup of flour with ground cinnamon and the yeast mixture. Grate the peel of your lemon and add it to the mixture. Mix well using clean hands.
Step 4: Little by little add the egg mixture to the flour and add the remaining cup of flour while mixing continuously until you get a dough that is not too sticky. You may need to add a little more wheat flour if the dough sticks to your hands.
Step 5: Shift the dough to a kitchen counter or any flat area and knead for 10 to 15 minutes until the dough is soft, smooth and elastic. Put the dough in a bowl and cover it with a napkin and let the dough rise for 45 minutes to an hour.
Step 6: Divide the dough into 6 equal small balls and use your rolling pin to flatten the balls into a thick round shape. Then use a sharp knife to cut triangular shapes out of the dough.