Swahili Recipes: Mahamri (Swahili Doughnuts)

Mahamri (Swahili Doughnuts)

This is a typical traditional recipe among the Swahilis. A true delicacy enjoyed by the entire family serves
as a breakfast meal as well as a whole-day snack. Mahamri has a unique taste influenced by freshly
squeezed coconut milk.

Ingredients
– 3 ½ cups (525 g) wheat flour,
refined
– ¾ cup (181 g) coconut milk
– 9 tbsp. (123 g) white sugar
– 1¼ tbsp. (12 g) dry yeast
– 1 tsp. (2 g) cardamom
– ¾ cups (182 g) water
– 8 1/8 cups (1735 g) cooking oil

Preparation 1 hour | Cooking 5 minutes | Serves 4
• Break the coconut shell, drain the water, and grate the flesh.
• Squeeze the coconut milk from the grated coconut flesh
using a cloth.
• Set aside the thick coconut milk.
• Add ¼ cup of warm water to squeeze out any remaining milk.
• In a bowl, mix a pinch of sugar with the yeast and add the ¼
cup of water used to squeeze the last batch of coconut milk.
Stir and set aside for 5 minutes for the yeast to rise.
• In a separate bowl, mix the dry ingredients; sugar, flour, and
cardamoms.
• Add the yeast mixture to the dry ingredients.
• Add 4 tablespoons of oil and the thick coconut milk into the
yeast and dry ingredients mixture.
• • Knead the dough as you add the remaining water to a
firm feel.
• Set the dough aside for 10 minutes for sugar to dissolve.
Cover with a cloth.
• Knead the dough again to mix the sugar and to improve the
texture.
• Cover with a dry cloth and allow to stand for 30 minutes.
• Divide the dough into small-medium size balls. Set them
aside and cover with a dry cloth for 15 minutes.
• When well raised, roll out each ball into flat discs and cut
each into four triangle-shaped portions.
• Heat the remaining oil for 15 minutes to 173°C.
• Fry the mahamri and turn after 40 seconds. The mahamri will
turn golden brown when ready.
• Remove the first batch of mahamri from oil and place it onto
paper towels to drain the oil.
• Continue frying the rest in batches until all are done.
• Serve as desired.

East African Swahili doughnuts known as mahamri are created with a spicy, airy yeast dough that is scented with cardamom, grated fresh coconut, or coconut flakes.
Best enjoyed as a breakfast or snack with chai!
There are many different types of street food in Africa, but the dish depicted here, the undeniably famous puff-puff in West Africa, stands out.
On the other end of the scale, the addictive Mandazi (also known as Maandazi or Ndao and occasionally called Mahamri or Mamri) is found in East Africa in nations like Kenya, Uganda, and Tanzania.

Content courtesy of Kenya Food Recipes, Mama Ntilie & NFH
A Recipe Book of Common Mixed Dishes With Nutrient Values, As Prepared By Communities