Mahamri (Swahili Spiced Coconut Donuts)
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The Tale of Mahamri (Swahili Spiced Coconut Donuts)
Story updated
Mahamri, a coconut-and-cardamom-spiced fried bread, comes from the Swahili coast's centuries-old blend of African, Arab, and Indian cooking, likely with bread-making techniques from Portuguese traders and spicing from Arab merchants. Especially associated with Mombasa's Old Town, it's a beloved breakfast and teatime snack across Kenya and Tanzania.
Ingredients
Scale:· 12 servings
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp instant yeast
- 1 tsp ground cardamom
- 1 1/4 cups coconut milk, warmed
- 2 tbsp melted butter
- Oil, for deep frying
Instructions
- 1Combine flour, sugar, yeast, and cardamom in a large bowl.
- 2Stir in warm coconut milk and melted butter and knead into a soft, slightly sticky dough.
- 3Cover and let rise in a warm place for 1-1.5 hours until doubled.
- 4Punch down, roll out to 1/2-inch thickness, and cut into triangles.
- 5Let the shaped pieces rest, covered, for 20 minutes.
- 6Heat oil to 300°F (150°C) and fry the mahamri in batches until puffed and golden brown, 5-6 minutes, turning occasionally.
- 7Drain on paper towels and serve warm.
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