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Mandazi (swahili doughnuts)

Mandazi (swahili doughnuts)

Mandazi is a form of fried dough that originated on the Swahili Coast of Eastern Africa; it’s common in countries such as Kenya, Uganda and Tanzania. Mandazi is known as “Bofrot” or “Puff Puff” in countries such as Ghana and Nigeria within West Africa. It can be served with a cup of tea or coffee at breakfast and more.

Preparation Time

1 hour and 40 minutes.


½ teaspoon ground cardamom

3 cups of flour

½ teaspoon salt

2 teaspoon yeast

1 medium egg

¼ cup fine white sugar

¼ cup vegetable oil

1 cup warm milk






  • Mix the milk, vegetable oil, sugar, egg, yeast, salt and cardamom in a bowl, and the flour until it’s thoroughly mixed.
  • Knead the dough on a flat surface until it’s no longer sticky, place it in a bowl and leave it to rise for about 1 hour.
  • Press and roll the dough into bite-sized balls each.
  • Place a frying pan over medium heat with oil and fry the dough in batches for about 2 minutes, flipping each side until golden brown.
  • And transfer to a paper towel-lined flat surface or plate to drain the oil and serve.