Soft Mandazi

Mandazi is deep-fried dough that is soft inside and crunchy outside. It's rich and full of flavor from cardamom spice. Once you eat one, you will go for another.

Mandazi originated from East Africa, the same as Mahamri. Please do not be confused because they are very different. Mandazi is almost the same as Gateau in Cameroon, and Dry Bofrot in Ghana. It may be called differently in other countries, which I may not know of. I can testify that they are so good to serve with tea, coffee, ice cream, and guess what? I sometimes enjoy it with fried beans or pap. So tasty and irresistible. You'll also like crunchy West African chin chin or crispy turmeric buns.

Ingredients Used

• All-purpose flour
• Cardamom or Cinnamon
• Milk
• Yeast
• Sugar
• Baking powder
• Salt
• Melted butter
• Egg

How to make the Best Mandazi

Check the detailed recipe card at the end of this post.

• In a bowl, add the warm milk and yeast and whisk. Add the melted butter and egg, the whisk.
• Add the flour, baking powder, cardamom, sugar, and salt In a separate bowl. Whisk to combine.
• Combine the wet and dry ingredients with your hand or mixer until a perfect dough is formed.
• Transfer the dough into a greased bowl, cover it with a cloth, place it in a warm area and let it rise for 1 hour or until it doubles in size.
• Sprinkle some flour on the working surface then roll out the dough and cut into squares of about an inch thick.
• Add oil to a pan or pot until about 3 inches deep. The oil should be heated to about 350℉.
• Fry the mandazi until golden brown. Make sure you flip sides till all of them have a uniform color.
• Remove and place on an absorbent paper and serve warm.

You May Like These Other Recipes

1. Banana Fritters
2. Puff Puff
3. Dry Bofrot/Gateau
4. Nigerian Buns
5. Carrot Buns
6. Coconut Puff Puff