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Home / Types / African Recipes / African Appetizers

Easy Mandazi

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Published:9/15/2020Updated:9/15/2020

Easy Mandazi- East African Beignet made easier and quicker with self-rising flour or baking powder.

 

If you didn’t know already,  let me tell you something about me. I’m obsessed with Mandazi; hopeless in love with them. I get so excited whenever it is on the menu and it’s not very often, for obvious reasons. It is not figure friendly. But when I do have it I make sure I indulge. I go overboard, I make them for breakfast, snack on them during the day and then have them for dessert. I tell myself, if I were to die today – I would die happy.

One of the things that excites me about these Mandazi is the concept of adding freshly grated coconut, cardamom and nutmeg spice into the dough. A concept alien to me but one I have come to love. I did not care much for cardamom seeds until I started making mandazi’s and now it’s a staple in my pantry.

 

I have a total of 3 different variety of Mandazi on this blog. The Original Mandazi, the Soft Mini Mandazi and the baked Mandazi.

 Easy Mandazi

This is the super quick version, yeast free, made with self-rising flour or baking powder and is ready in less than no time. Can I get thumbs up? Thank you.

 Easy Mandazi

Now, I need for you to make it. Start with this and then try the rest. If you want to take it over the top, serve it with caramel sauce.

Enjoy.

 

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4.91 from 10 votes
Prep: 20 mins
Cook: 15 mins
Total: 35 mins
African
Servings 4 -5

Ingredients

  • 2 cups all purpose flour plus more
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon teaspoon salt
  •  ¼ -1/3 cup cup sugar
  • 1/2 teaspoon crushed cardamom spice
  • 1/2 teaspoon grated nutmeg or cinnamon
  • 2-3 Tablespoons grated coconut or coconut flakes
  • 1 large egg
  • 3 tablespoons melted butter
  • 1/2 cup evaporated milk /coconut milk
  • warm water as needed
  • Powdered sugar or cinnamon sugar to sprinkle
  •  Caramel sauce
  • Vegetable oil for deep-frying

Instructions

  • In a large bowl combine all the dry ingredients, flour, sugar, baking powder, salt, sugar, cardamom spice and nutmeg. Whisk together
  • Gently add all the liquid ingredients, eggs, butter and milk. Combine until mixture comes together and dough is smooth. If it is too sticky add a little bit of flour. If too hard add a little bit of water. Dough should not be too sticky, when touched, err on the side of less flour than more flour.
  • Roll out dough in to 1 inch thick. Cut in bite size pieces or triangles like in the picture.
  • In a large sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter mandazi and place on medium heat until oil is 350 degrees.
  • Fry until golden brown about 3-5 minutes depending on size. Remove with a slotted spoon and drain on paper napkin. Serve warm
Author: AfricanBites
Course: Snack
Cuisine: African
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    Comments & Reviews
    1. Brian says

      Posted on 10/3 at 2:09PM

      Thank you so much for this recipe. One trial and everyone wants me to start a business!

      Reply
      • ImmaculateBites says

        Posted on 10/4 at 5:52AM

        Lol. Glad to hear this. Enjoy!!

        Reply
    2. Nelly says

      Posted on 9/21 at 12:02PM

      Love! Love! Love the recipe so much. The mandazis came out GREAT and it was my first time❤

      Reply
      • ImmaculateBites says

        Posted on 9/27 at 5:34PM

        YESS! Glad it did.

        Reply
    3. LML says

      Posted on 10/29 at 6:07AM

      How many of these can u make in 1 serving?

      Reply
      • Imma says

        Posted on 10/29 at 9:30AM

        Hi Laura, it is 4-5 servings depending on how large you make each piece. Hope this helps!

        Reply
    4. Robin says

      Posted on 3/23 at 6:38PM

      Can I use ground cardamom instead of crushed? All new to me but my friend made these and now I want to try. Thank you 🙂

      Reply
      • imma africanbites says

        Posted on 3/23 at 7:07PM

        Yes, you can. Enjoy!

        Reply
    5. Machani says

      Posted on 2/26 at 11:17PM

      this is outstanding

      Reply
    6. Ann says

      Posted on 1/16 at 12:33PM

      made this tonight with my 8yr old son..and could not have been easier.love the mandazi.perfect recipe even for basic cooks like me. Asante sana

      Reply
    7. Jessica says

      Posted on 11/18 at 7:48PM

      The recipe reads all purpose flour but can I replace that with the self rising flour? I wasn’t sure about that. Also if I use self rising flour is the baking powder still needed? I wasn’t sure.

      Reply
      • Anne says

        Posted on 5/12 at 10:41PM

        i also want to know but she isn’t replying

        Reply
        • imma africanbites says

          Posted on 5/13 at 5:29AM

          Hi. My apologies. I seemed to have overlooked this one. Yes, you can replace all-purpose flour with self-rising and just omit the baking powder and cut back on the salt, depending on preference. Hope this helps.

          Reply
    8. Mayumi says

      Posted on 3/5 at 1:48PM

      Hello Imma. The mandazi came out perfectly. Once my family took the first bite they couldn’t get enough. I used a little less baking powder though and it worked. I’m definitely recommending this recipe to all my friends. Thanks a lot.

      Reply
    9. Mayumi says

      Posted on 3/3 at 1:43AM

      Hello Imma. Thanks for the recipe. I’m about to try it. I shall let you know how it goes.

      Reply
      • ImmaculateBites says

        Posted on 3/3 at 5:41AM

        Hello Mayumi! Can’t wait .

        Reply
        • Shyla Samson says

          Posted on 10/18 at 8:40AM

          Hi Imma!
          I love your recipes! I made your mandazi yesterday and we loved it. I have one question on the recipe however: I see the need for 1/2 cup of warm water but dont see when or how that should be used in the recipe on the instructions part. Can you let me know when and how I should be using the 1/2 cup of warm water? Thank you! I love the recipe and want to do it right!

          Reply
          • ImmaculateBites says

            Posted on 10/21 at 6:46AM

            Thanks Shyla, I have updated recipe to make it clearer.The 1/2 cup water is use as needed.

            Reply
    10. Kerubo says

      Posted on 12/26 at 10:55PM

      Way over in the Australian Outback, I was just longing to make tasty manadzi, having not made them for a long time. I hopped onto the internet, hoping for just the right recipe n Lo, n behold, I handed on your website.

      How grateful I am for your exquisite little tasties, easily made n vey entertaining for all who put their hands forward to catch a piece.

      What is Christmas without mandazi…!!!

      God bless you.

      Reply
      • Kerubo says

        Posted on 12/26 at 10:57PM

        Happy

        Reply
      • ImmaculateBites says

        Posted on 12/27 at 6:43AM

        Wishing you all the best of 2018 ! So glad to hear it worked out well for you.

        Reply
    11. My says

      Posted on 7/11 at 2:35PM

      Is it better to use unsweetened coconut or sweetened? Thanks

      Reply
      • ImmaculateBites says

        Posted on 7/12 at 4:57PM

        Either works! I’ll go with sweetened unless you are using freshly grated coconut.

        Reply
    12. Daisy chepkemoi says

      Posted on 5/13 at 1:28AM

      Such a nice aroma even though never was there. Keep on i would also like to join you some day.Thanks for your good recipe.

      Reply
      • ImmaculateBites says

        Posted on 5/14 at 4:47PM

        Awesome! Thanks for the feedback!!!

        Reply
    13. Emai Walker says

      Posted on 1/6 at 6:39AM

      About how many mandazi’s does the dough make?

      Reply
      • ImmaculateBites says

        Posted on 1/6 at 5:00PM

        It makes about 30 or more depending on the size.

        Reply
    14. mable says

      Posted on 12/19 at 5:57AM

      started on my new experience and this my best page ever..

      Reply
    15. Nassanga mayi says

      Posted on 12/4 at 6:34AM

      so nice i tried it keep updating us with more.

      Reply
      • ImmaculateBites says

        Posted on 12/5 at 5:09AM

        Awesome! Will do! Don’t forget to subscribe . So you get the recipes as soon as it’s posted.

        Reply
    16. Mark says

      Posted on 7/31 at 1:27PM

      I found this after looking for Jamaican beef patties, I took parts of each of the 4 mandazi recipes on this site. I Baked these, used coconut milk, and equal parts nutmeg and cinnamon (1/4t each), as I like both. I will try these again with yeast since we like yeast sweets a lot. I never deep fry, so I might brown the outside in a pan, like a pancake, then finish them in the oven, if needed. I think the spices could also be increased, but I usually like things with extra seasoning. They are great with homemade caramel sauce. Thank you very much.

      Reply
      • ImmaculateBites says

        Posted on 8/2 at 11:54AM

        My Pleasure! Thanks for taking the time to share your thoughts with us.

        Reply
        • Kelvin says

          Posted on 6/27 at 12:28AM

          it really works.soon i will be opening my hotel

          Reply
    17. Jude says

      Posted on 6/19 at 6:57AM

      My son wants to make these for a school project…I was born in Mombasa. Can he make them the night before as we ‘ve got no time in the mornings??

      Reply
      • ImmaculateBites says

        Posted on 6/20 at 5:59AM

        No I wouldn’t recommend it.It would be a little too tough. This is my recommendation; Make it 2-3 days before . Freeze then fry in the morning. Hope this helps.

        Reply
    18. Lucy says

      Posted on 3/15 at 7:08AM

      hey Imma. why do my mandazi harden. Have tried severally but the result is not appealing as every time they become so hard to bite.

      thanks

      Reply
      • ImmaculateBites says

        Posted on 3/15 at 5:49PM

        Did you use this recipe? Because this does not get too tough. You might want to trying adding more butter.

        Reply
    19. Katie says

      Posted on 2/15 at 9:48AM

      This is the best recipe- I used to live in Tanzania and every weekend would walk into town to the same lady who sold these on the side of the road- can’t wait to try these in my own kitchen now! Thanks so much for sharing the joy

      Reply
      • ImmaculateBites says

        Posted on 2/16 at 9:56AM

        Totally Agree Katie. They truly are addictive. Happy Cooking!!!

        Reply
    20. mck says

      Posted on 3/25 at 12:47AM

      hey immy. why do my mandazi make small puffy holes after frying

      Reply
      • ImmaculateBites says

        Posted on 3/26 at 8:51PM

        It happens sometimes when you leave them too long before frying, especially with the yeast version.

        Reply
    21. Philo says

      Posted on 3/1 at 12:38PM

      Grew up eating mandazis for breakfast. I’ve been craving some lately and I’m going to make some. Thanks Imma…

      Reply
    22. ChiO says

      Posted on 2/28 at 7:36PM

      This looks lovely. The sauce looks delic! what is it?

      Reply
    23. Lynn | The Road to Honey says

      Posted on 2/28 at 10:00AM

      These look so tasty…and dipped in that caramel sauce…oh my goodness.

      Reply
      • ImmaculateBites says

        Posted on 2/28 at 10:32AM

        Hi Lynn! they are quite addictive!!!

        Reply
    24. 9jafoodie says

      Posted on 2/28 at 6:23AM

      WOW!! They look amazing.. absolutely delicious. Do you think I can use wheat flour? I want to make some today!!

      Reply
      • ImmaculateBites says

        Posted on 2/28 at 10:32AM

        Hi Ronke! I don’t see why not.Let me know how it works for you

        Reply
    25. [email protected] Eats says

      Posted on 2/27 at 11:29AM

      Imma! These look fantastic! I am very fussy about what I deep fry because I find it a hassle but these….THESE are worth it! Are they like beignets in that they are hollow inside? Ooh, I love the flavours in this, with the cardamon and coconut! 🙂

      Reply
      • ImmaculateBites says

        Posted on 2/27 at 12:19PM

        Nagi, Duh! I should have taken a picture of the soft interior . But was in such a hurry(to eat them) that I COMPLETELY forgot. The ones with yeast are hollow inside these are airy and somewhat of a cake doughnut. They really are flavorful.

        Reply
    26. Karen Peters says

      Posted on 2/27 at 8:22AM

      Bless Immaculate,
      This post is divine intervention! I just finished trying, for the tenth time, to make my own puff puff and mandazi. I have been trying to make these pastries since August 2014 and each time, they come out fully saturated with oil to the point that they are inedible. My oil temp is 350 degrees farenheit. Please, what do you think I’m doing wrong?

      Beautiful Regards,
      Karen

      Reply
      • ImmaculateBites says

        Posted on 2/27 at 9:15AM

        Hi karen, Oh my! What recipe are you using? Here are few suggestions.
        – Double check your temp, maybe bump it up a little
        – Do not over crowd the mandazi.
        I would say it is definitely the ingredients. We need to make sure you finally make these AMAZING treats. Get back to me with any questions.

        Reply

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