Flavours of the coast: How to make tasty mahamri at home

Mahamri has long been a staple of Swahili cuisine, enjoyed with chai, beans, or curry. Light, slightly sweet, and delicately spiced, this deep-fried treat is more than just food: it is a symbol of culture, hospitality, and heritage.

With growing interest in African culinary traditions, home cooks around the world are now learning how to recreate the rich flavours of mahamri in their own kitchens.

What is mahamri?

Mahamri (also spelt mandazi in other regions) are spiced, slightly sweet, triangular doughnuts traditionally made with coconut milk and flavoured with cardamom.

Unlike typical Western doughnuts, mahamri are denser, have no glaze, and are commonly paired with mbaazi (pigeon peas in coconut sauce) or tea.

"To many Swahili households, mahamri isn't just breakfast, it's a tradition passed down through generations," says Amina Mwinyi, a coastal chef based in Mombasa.

"Every family adds their own touch, whether it is a bit more cardamom or a splash of vanilla."

So, the only difference between mahamri and mandazi is that mahamri are made with coconut milk and spices, while mandazi typically are not.

Ingredients

3 cups all-purpose flour

1 cup coconut milk (fresh or canned)

3 tablespoons sugar (adjust to taste)

1 teaspoon ground cardamom

2 teaspoons instant dry yeast

¼ teaspoon salt

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2 tablespoons vegetable oil or melted butter

Warm water (as needed to form the dough)

Oil for deep frying

Steps to follow

Step 1

Activate the yeast

In a small bowl, mix the dry yeast with 2 tablespoons of sugar and a few tablespoons of warm (not hot) water and let it sit for 5–10 minutes until it becomes frothy.

Step 2

Mix the dry ingredients

In a large mixing bowl, combine flour, cardamom, salt, and the remaining sugar.

Step 3

Add the wet ingredients

Pour in the activated yeast mixture, coconut milk, and oil, then mix until a soft dough forms. Add a little warm water if necessary to bring the dough together.

Step 4

Knead the dough

Turn the dough out onto a floured surface and knead for 10–12 minutes until smooth and elastic.

Step 5

Let the dough rise

Place the dough in a lightly oiled bowl, cover with a cloth or plastic wrap, and let it rise in a warm place for 1–2 hours, or until doubled in size.

Step 6

Shape the mahamri

Punch down the dough and divide it into small balls, rolling each ball into a flat circle about ½ inch thick, then cut into quarters to form triangles.

Step 7

Fry until golden brown

Heat your oil in a deep pan over medium heat, fry the mahamri in batches, flipping once, until they puff up and turn golden brown on both sides. Set aside to drain on paper towels.

Serve and enjoy with tea, mbaazi wa nazi (pigeon peas cooked in coconut sauce), beef or mutton curry for a savory twist.