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 …
- Add sugar, baking powder, vanilla sugar & margarine to the flour. Rub the margarine in with fingers & mix well, so there are no lumps
- 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
- Cover and let it rest for about 30 minutes
- 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
- 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
- Enjoy, like in many parts of East Africa, with a cup of tea or coffee
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.