In message , Not
the Karl Orff writes
In article ,
(Eupe-mbwa (Wh1t3d0g)) wrote:

Yep, please let us know how they tasted, I'm tempted to have a go
myself and if they're still not authentic I'll ask the chef to show me
how to make them in Sept or October when we're back in Zan and report
back!

Getting there. Needs more sugar and spices. I think I will get less
refined flour. Maybe add brown flour. I think have to make it more
like a baked bun and then fry it to finish. Just have to get the fry
temp right too. The ones I remember were the ones I had at the Serena
in Stone town - please ask there if you can. Didn't thnink of asking.
Karl,
We also stayed at the Serena in Stonetown when we were in Zanzibar.
I didn`t have any mandazi there though. The coconut prawns were
wonderful.
The Serena group have a website and it shouldn`t be too difficult to
ask them, however I doubt the recipe will be any different to what you
are already trying, or what we have seen both on the Congo cookbook
site, in your cookbook and my Lamu and Kenya Coast books. It`s standard
food really. I`m tempted to have a go myself but I`m counting the
calories!
One thought, there is a lot of maize flour used in East Africa---- in
fact maize is a staple food. They couldn`t be using that could they? As
I said before, wheat flour is used to make bread but who knows if
maize flour is used!? Perhaps I can get some info. from a friend in
Kenya.
I think the oil in your deep fat fryer needs to be very hot.
Pat
--
Pat Anderson