Pan-African recipe from Kenya: Mahamri
Mildly sweet in flavour, mahamri is also enjoyed as a snack in Tanzania
| PREP TIME | 1 h |
|---|---|
| COOK TIME | 30m |
| SERVES | 5 |
2 cups all-purpose flour
3 tbsp sugar
1 tsp salt
1 tsp yeast
2 tbsp butter
¾ tsp cardamom
200 ml coconut milk
1 litre cooking oil
To make the mahamri, start by combining the dry ingredients. Then, mix the yeast and butter well until the butter is evenly distributed. Slowly add the coconut milk to the mixture while kneading the dough until it is smooth and well combined.
Next, transfer the dough from the mixing bowl to a greased counter and knead it gently until it is smooth. Once the dough is soft, move it back to the mixing bowl, cover it with a cling film or cloth, and let it rest for one hour.
After the dough has rested, divide it into small, equal-sized balls. Roll each ball out with a rolling pin to create circles. Cut each circle into four pieces for deep frying.
Heat the cooking oil in a pan and add the mahamri pieces one by one, being careful not to overcrowd the pan. Allow the pieces to cook until brown on both sides, then remove them from the oil with a skimmer.
Repeat until all the pieces are cooked. Mahamri is now ready to be enjoyed! You can enjoy it as a snack or breakfast with mashed peas or curry.
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