Half cake mandazi

A very lively exchange has been going on for a while at http://www.youtube.com/watch?v=s00Fq_EkLAM on Aimees mandazi recipe on this site. Some folks say that is not “mandazi” but “kitumbua”, others say it’s “mahamri” and so on. I would like to assume, that “mandazi” is a general name. To be on the safe side, I will call this “half cake mandazi”. I remember during school days, there were very tasty “half cake” you could buy in Jinja town, near the source of the Nile …


For: 6 servings
Preparation: 15 min
Cooking: 30 min
Ready in: 1 h 15 min


  1. Add sugar, baking powder, vanilla sugar & margarine to the flour. Rub the margarine in with fingers & mix well, so there are no lumps
  2. Mix the beaten egg with the milk and add them to the above mixture & knead well. In case the dough is sticky, add some little flour
  3. Cover and let it rest for about 30 minutes
  4. Knead again shortly and then roll the dough to a thickness of about a centimeter, if necessary on a lightly powdered board and cut into 20 - 30 shapes of your choice
  5. Cook them in hot oil. I did not measure this, but some folks say about 350°F, ca. 176°C. The oil should be hot but NOT too hot, or else they will brown too fast and the core will not get cooked. They need about 5 minutes. Thicker pieces will logically take longer
  6. Enjoy, like in many parts of East Africa, with a cup of tea or coffeeHalf cake mandazi with mixed spice


I made 2 parallel mixtures, one with mixed spice*, one with vanilla as flavors. Rolling some of the mandazi in powdered/icing sugar is not bad. Some people use more sugar. Watch out for another “mandazi” recipe, this time from Guinea. *Mixed spice is a blend of spices, including cassia, nutmeg, coriander seed and ginger.
Check out other mandazi recipes on this site.

Half Cake Mandazi Recipe

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