Sunday, September 9, 2018

Vegan Mofo 2018 Post 8: Mandazi

It's Africa's answer to beignets. 
Imma is still my go to spirit sister on these African recipes. Her mandazi is an easy way of creating a beloved treat in Somalia. This country of over 14 million has a rich prehistory that dates to at least Paleolithic, have a large agricultural workforce (sugar, bananas, corn, and sorghum are their largest exports), and work with Washington D.C. based CITES (the Convention on International Trade and Endangered Species of Wild Fauna and Flora) that established a worldwide ban on elephant ivory trade. As for food, Somalians love spices, especially cumin, cloves, cinnamon, cardamom, and sage-- some of which makes mandazi so delicious.  The tourism is quite strong with many historical sites, waterfalls, castles, fortresses, megaliths, and other incredible architectural phenomenon.

The ruins of Gondershe Citadel looks unbelievably gorgeous.
When making mandazi, the dough cannot be too sticky or too dry, so the amount of flour varies. However, it is magical how the flat triangles immediately puff up in the hot oil. This is the same oil previously used from the koeksisters and worked out better than expected. I am no frying master yet, but experimenting has certainly opened a new kitchen door. I would love to make these again and amp up the spice profile just a notch. Overall, these unique at-home doughnuts could be a weekly thing.

Mandazi Ingredients and Preparation

3 1/2 cup all purpose flour
1/3 cup sugar
2 1/2 teaspoon baking powder
2-3 tablespoon unsweetened coconut flakes
1 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup full fat coconut milk
1 flax egg (1 tablespoon flax meal + 3 tablespoon water)
3 tablespoon coconut or olive oil
oil for frying

Mix all dry ingredients together.
Stir in coconut milk, flax egg, and coconut or olive oil.
Roll out dough and cut into triangles.
Heat up a pot of oil and drop in a few at a time, turning them over so that they're brown on both sides.

Once they're all done, you can sprinkle them with cinnamon sugar, powdered sugar, or dip them in a simple syrup that's still in your fridge from your koeksisters.

Of course, I'm not planning on eating them all in one sitting.....


  1. I'm enjoying your theme so much, all these completely new (to me) dishes. I'm wondering if I can also get away with making two batches of deep fried treats in quick succession!

    1. Thank you! I appreciate it. I just warmed up leftovers and sprinkled with sugar, cinnamon, and cardamom. Highly recommend a batch... or two. ;)