Mandazi recipe

On Tue, 13 Jul 2004 15:31:08 GMT, Not the Karl Orff
wrote:

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.

Everyone seems to make them so there's probably hundreds of individual
recipies and each batch probably tastes different too!
If we get a chance will pop into Serena and try them, I'm sure they
won't mind me chatting to the chef....
We're helping to formulate a menu for a newly constructed guesthouse
[1] so i'm keen to taste everything, I hope to have some great
recipies to bring back with us.

[1] Look no spam!!
--
Eupe mbwa.
Kufa kikondoo, ndiko kufa kiungwana.

In article ,
Pat Anderson wrote:


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 prawns were rather unflavourful but the lobster was wonderful! I
had it for 2 dinners for the 2 dinners I had there, + lobster
appetiser.....

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

There's no direct email to any of the hotels..... I will have to write
the manager as I do want to compliment 2 of the staff.

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!

definitely. or for me, carbs.

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

good question. The breads and pastries that the Serenas has were...
heavier than what we get at home (very processed and very bleached flour
is used in N. America - I try to use unbleached flour)

FWIW about flour, it is apparently hard to make french breads because
french flour is much finer than generic N. American flour.

Kenya.
I think the oil in your deep fat fryer needs to be very hot.

I burnt a batch I made without benefit of a thermometer. The last batch
I made was at 300-350f (roughly about 200-230 c)

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


Everyone seems to make them so there's probably hundreds of individual
recipies and each batch probably tastes different too!
If we get a chance will pop into Serena and try them, I'm sure they
won't mind me chatting to the chef....

would appreciate if you would!

We're helping to formulate a menu for a newly constructed guesthouse
[1] so i'm keen to taste everything, I hope to have some great
recipies to bring back with us.

where will this GH be?

On Tue, 13 Jul 2004 16:27:13 GMT, Not the Karl Orff
wrote:

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


Everyone seems to make them so there's probably hundreds of individual
recipies and each batch probably tastes different too!
If we get a chance will pop into Serena and try them, I'm sure they
won't mind me chatting to the chef....

would appreciate if you would!

We're helping to formulate a menu for a newly constructed guesthouse
[1] so i'm keen to taste everything, I hope to have some great
recipies to bring back with us.

where will this GH be?

Near to Mtoni Marine, north of Stone Town, actually it's some new self
catering villas with a restaurant and bar on site.I'm putting the
website together for it too.
--
Eupe mbwa.
Kufa kikondoo, ndiko kufa kiungwana.

In message , Not
the Karl Orff writes
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.
Karl,
I`ve written to my Swahili friend but meanwhile go to:
http://www.swahilicoast.com
You may have seen the Swahili Coast magazine on Zanzibar. If you click
on issue number six you will find, under recipes, a Mandazi one!! I
believe it`s the one you already have from the Congo cookbook etc but
the magazines are interesting. We have the first one at home.
Pat
--
Pat Anderson

On Wed, 14 Jul 2004 17:08:11 +0100, Pat Anderson
wrote:

In message , Not
the Karl Orff writes
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.
Karl,
I`ve written to my Swahili friend but meanwhile go to:
http://www.swahilicoast.com
You may have seen the Swahili Coast magazine on Zanzibar. If you click
on issue number six you will find, under recipes, a Mandazi one!! I
believe it`s the one you already have from the Congo cookbook etc but
the magazines are interesting. We have the first one at home.

Pat,
sorry to correct you but it is issue number five where you find the
Mandazi recipe.

Michael

On Wed, 14 Jul 2004 17:08:11 +0100, Pat Anderson
wrote:

In message , Not
the Karl Orff writes
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.
Karl,
I`ve written to my Swahili friend but meanwhile go to:
http://www.swahilicoast.com
You may have seen the Swahili Coast magazine on Zanzibar. If you click
on issue number six you will find, under recipes, a Mandazi one!! I
believe it`s the one you already have from the Congo cookbook etc but
the magazines are interesting. We have the first one at home.

Pat,
sorry to correct you but it is issue number five where you find the
Mandazi recipe.

Michael

In article ,
Pat Anderson wrote:


I`ve written to my Swahili friend but meanwhile go to:
http://www.swahilicoast.com
You may have seen the Swahili Coast magazine on Zanzibar. If you click
on issue number six you will find, under recipes, a Mandazi one!! I
believe it`s the one you already have from the Congo cookbook etc but
the magazines are interesting. We have the first one at home.

Thanks. it is identical to the one that was posted earlier. I made
that. Not quite it but getting there. i used coconut cream instead of
coconut milk (though there seems to be differences in what that is
exactly).

In message , Not
the Karl Orff writes
In article ,
Pat Anderson wrote:


I`ve written to my Swahili friend but meanwhile go to:
http://www.swahilicoast.com
You may have seen the Swahili Coast magazine on Zanzibar. If you click
on issue number six you will find, under recipes, a Mandazi one!! I
believe it`s the one you already have from the Congo cookbook etc but
the magazines are interesting. We have the first one at home.

Thanks. it is identical to the one that was posted earlier. I made
that. Not quite it but getting there. i used coconut cream instead of
coconut milk (though there seems to be differences in what that is
exactly).
If Michael is reading this-- OK I got the edition number wrong!
For Karl: If we were Swahili people we would be cutting up pieces of
coconut, either grating it or using a machine, placing the coconut
flesh in a bowl and covering it with hot water. Leave for thirty
minutes and strain off the liquid into another bowl. This first take off
will be very creamy. Cover with water again-- this will be much thinner.
Use for recipes. I have done this in Kenya when making prawn curry. It
is more time consuming than opening a tin!
NB. Checking a cookbook I note that white flour is used.
I have to thank you for starting this thread, it has been very
interesting. How about some samosas?
There are some excellent websites about Zanzibar.
Pat
--
Pat Anderson

In message , Not
the Karl Orff writes
In article ,
Pat Anderson wrote:


I`ve written to my Swahili friend but meanwhile go to:
http://www.swahilicoast.com
You may have seen the Swahili Coast magazine on Zanzibar. If you click
on issue number six you will find, under recipes, a Mandazi one!! I
believe it`s the one you already have from the Congo cookbook etc but
the magazines are interesting. We have the first one at home.

Thanks. it is identical to the one that was posted earlier. I made
that. Not quite it but getting there. i used coconut cream instead of
coconut milk (though there seems to be differences in what that is
exactly).
If Michael is reading this-- OK I got the edition number wrong!
For Karl: If we were Swahili people we would be cutting up pieces of
coconut, either grating it or using a machine, placing the coconut
flesh in a bowl and covering it with hot water. Leave for thirty
minutes and strain off the liquid into another bowl. This first take off
will be very creamy. Cover with water again-- this will be much thinner.
Use for recipes. I have done this in Kenya when making prawn curry. It
is more time consuming than opening a tin!
NB. Checking a cookbook I note that white flour is used.
I have to thank you for starting this thread, it has been very
interesting. How about some samosas?
There are some excellent websites about Zanzibar.
Pat
--
Pat Anderson