Mandazi (Kenyan doughnut)
Considered more of a snack than a main course meal, mandazi’s distinctive characteristic is an unmistakable scent that can be smelled from a kilometer away.
Made from deep fried blobs of dough, mandazis make a great snack or a light breakfast with a cup of tea or coffee.
Mandazi is a form of fried bread that originated on the Swahili Coast. It is also known as bofrot or puff puff in Western African countries such as Ghana and Nigeria. It is one of the principal dishes in the cuisine of the Swahili people who inhabit the Coastal Region of Kenya and Tanzania.
The dish is popular in the region, as it is convenient to make, can be eaten with almost any food or dips or just as a snack by itself, and can be saved and reheated for later consumption.
Mandazi are similar to doughnuts, having a more of a sweet taste which can be differentiated with the addition of different ingredients.
However, they are typically less sweet than the United States style of doughnuts and are usually served without any glazing or frosting. They are frequently made triangular in shape (similar to samosas), but are also commonly shaped as circles or ovals.When cooked, they have a fluffy texture.
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