Now here is a reminder of East Africa if you ever needed one. This scumptious doughnutlike deep fried pastry is a snack sold in most local tea houses and by street vendors in Tanzania. They are commonly known as East African Doughnuts. I normally make Mandhazi for Sunday brunch or breakfast when my son and nephews are around.
There are of course many variations to this dish but I have used the basic recipe, obtained from the locals. I do not use coconut milk to bind the dough, or for that matter milk. Mildly sweet these can be served with chai, kahawa or even with savoury food like Bharazi. The Mandhzi differ from the regular doughnuts as they are not glazed or drenched in sugar or syrup or injected with sticky jam but they are delicious nonetheless.
I do hope you will try making these at home and let the delicious aroma take you to East Africa…..
MANDHAZ
2 cups white flour
4 tab sp gree
6 tab sp sugar
1 1/2 tea sp baking powder
water.
oil for frying
Mix all above ingredients with warm water.Knead the dough well until its nice and soft.Cover and set aside for an hr or two.Divide the dough in to balls .Roll in to circle appx 1/2 an inch,cut in to four pieces,keep on the side for 30 min.Deep fry.
jikoni 