International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Tostones 2






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > candy / snacks > mandazi (kenyan doughnuts)
from Nairobi, Kenya Ingredients: (To Serve 6) 1. Two cups warm water 2. Four cups White wheat Flour 3. One teaspoon baking powder 4. Half a cup sugar 5. Pinch of salt 6. Two tablespoons butter or margarine 7. Quarter cup warm milk 8. One egg, lightly beaten (Optional - can use Yoghurt) 9. Corn oil for deep-frying. Method: When preparing the dough, bring all the liquid ingredients to room temperature and knead them together with the dry ingredients until the dough is smooth. To make sure that the Mandazis are not oily, use hot corn oil for cooking. Test the oil by putting a small piece of dough into the pan. The dough should gradually sizzle and turn brown. You know that you can cut whatever shapes you want for the Mandazi before throwing them into the hot oil. (Did I say throw? Do not throw, the oil will splash on you and its usually about 360F)

Mandazi (Kenyan Doughnuts)


average rating = 4.5 stars(4.764717 comments available)
SUBMITTED BY
list all recipes for CANDY-SNACKS (223)
list all African recipes (85)
list all recipes by CHARLIZ16 (1)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Photo
(posted November 4, 2003)

from Nairobi, Kenya

Ingredients: (To Serve 6)

1. Two cups warm water
2. Four cups White wheat Flour
3. One teaspoon baking powder
4. Half a cup sugar
5. Pinch of salt
6. Two tablespoons butter or margarine
7. Quarter cup warm milk
8. One egg, lightly beaten (Optional - can use Yoghurt)
9. Corn oil for deep-frying.


Method:
When preparing the dough, bring all the liquid ingredients to room temperature and knead them together with the dry ingredients until the dough is smooth. To make sure that the Mandazis are not oily, use hot corn oil for cooking. Test the oil by putting a small piece of dough into the pan. The dough should gradually sizzle and turn brown.

You know that you can cut whatever shapes you want for the Mandazi before throwing them into the hot oil. (Did I say throw? Do not throw, the oil will splash on you and its usually about 360F)




Please click here to read our policy on submitted comments
+17 comments


from Seattle, WA, United States wrote:1  0

I am a Kenyan and know a good Mandazi when i see it, My mother has owned a restaurant all my life and I grew up on mandazi, When I first made this recipe I couldn't believe how soft and yummy the mandazis were. I have used the same recipe over and over again and my family and friends in Seattle cannot get over how great my mandazia are. The only variation i do is use less water. I put water last and add little by little until i get the right consistence.
5 starsOctober 19, 2013


from perth, Australia wrote:7  1

Na penda mamri(mandazi) i grew up eating mandazi and always wanted to make some for my daughter, and finally did. all i can say YUMMY, ASANTE SANA.. X
5 starsOctober 3, 2009


from Yardley, PA, United States wrote:5  1

This is a very kid-friendly recipe and the texture was very nice and it wasn't oily at all. I used peanut oil instead of corn oil and I used a heartier wheat flour than what was called for. If I were to make this again, I'd use vanilla in the batter and ground cardamom and cocoa powder to coat.
4 starsSeptember 30, 2009


from san diego, ca, United States wrote:2  1

I MADE IT FOR THE CHRISTMAS CELEBRATIONS, IT WAS YAMMY MY STAFFMATES SAID.
5 starsDecember 25, 2008


from canton michigan, United States wrote:4  1

loved the mandazis soo much...always thought i could not make mandazi that where edible coz im challenged in the kitchen department...these was easy to follow but i did not use any water at all and yeah it does need alittle more floor...usually cut the recipe in half since there is only three of us but its awesome and easy to follow and they are great manadzi"s...now someone gimme an easy chapati one without them turning into sticks and not thick
5 starsDecember 10, 2008


from nairobi, Kenya wrote:3  0

it is the best food you can serve it at a tea party.
5 starsApril 11, 2008


from Nairobi,Kenya, Kenya wrote:5  0

Mandazis (ndaos) are truly "Kenyanese" fare! The "whole wide world" needs to know about them...really gr8 when you throw in cinnamon or anything else!

Sharon in Georgetown,Guyana you know what you need to do...fanya kazi!
5 starsDecember 10, 2007


from Sacramento, United States wrote:4  0

I make mandazi with warm milk and a 1 table spoon of ghee.
4 starsNovember 16, 2007


from Nairobi, Kenya wrote:11  4

its the sweetest thing i haven't seen nothing can beat Ndao if you want to try just select the recipe of Kenya
5 starsJune 24, 2007


from wonderville, United States wrote:4  4

IT NEEDS MORE FLOUR!!! I MIXED AND IT WAS LIQUIDY SO WE ADDED FLOUR!!!
4 starsApril 20, 2007


from dallas tx, United States wrote:4  4

For the first time i was able to make soft and sweet mandazi for my family,its history.Thank for recipe,its easy to follow.fantastic
4 starsFebruary 8, 2007


from Melbourne, Victoria, Australia wrote:6  0

They are the sweetest things ever... you would eat a whole bowl of them. Great for breakfast and afternoon tea.
5 starsJune 12, 2006


from England, United Kingdom wrote:8  1

These are fab! I baked them in the oven as im not allowed too much oil, they are the best sweet bread iv had,
and my kids love them.
thanks
5 starsFebruary 5, 2006


from Mwingi, Kenya wrote:4  4

Waoh Nothing beats a hot Ndao try it
5 starsSeptember 7, 2004


from Bungoma, Kenya wrote:5  4

Nothing like ndao's for breakfast with tea or coffee.Try it people,you wont regret
5 starsMay 8, 2004


from Spartanburg, SC, United States wrote:20  2

I haven't tried this recipe yet, but I'm glad it's authentic as I used to live in Nairobi, Kenya. For those not familiar with this Kenyan specialty, it has similar tastes to the Beignets of New Orleans or the Funnel Cakes found all over America. I highly recommend sprinkling the mandazis with powdered/confection sugar before serving. They're great with authentic Chai! Enjoy!
5 starsJanuary 18, 2004


from Nairobi, Kenya wrote:8  2

If you increase the amount of sugar to may be 3/4 of a cup, its the sweetest thing you have tasted.
5 starsNovember 10, 2003


 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2017 SimpleSolutions Corporation. All Rights Reserved.