In article ,
(Eupe-mbwa (Wh1t3d0g)) wrote:

On Fri, 09 Jul 2004 15:42:14 GMT, Not the Karl Orff
wrote:

I had Mandazis in Zanzibar which I have not been able to replicate. It
was more like a deep-fried bread roll than a doughnut (texture was
meatier than a doughnut). Does anyone have a Zanzibari recipe? I have
not been able to find one on the internet.

Here's one from a cookbook we bought in Zan.
2 cups plain flour
5 tbsps sugar
1 cup cocnut milk
1 tsp coarsly ground cardamom
1 sachet yeast
oil for frying

Mix all ingredients with coconut milk and bind into a dough. Leave in
a warm place for 4-5 hours to rise. knead dough well and roll out to
1/2" thick, cut into triangles or required shapes and leave for
further 15 minutes. Deep fry in hot oil on medium heat to a deep tan
colour then drain on kitchen paper.

The trick may be experimenting with yeast and/or standing time, also
the type of oil will affect the flavour. I'd guess that corn oil is
probably used in Zanzibar.

Thanks. I'll try that. Am using corn oil. I suspect flour is also
less fine/coarser gring in East Africa. I take it flour there *is*
wheat or is it blended with other grains? Certainly the breads and
pastries are not the same as what we see in the west.