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#31
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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. |
#32
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Mandazi recipe
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) |
#33
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Mandazi recipe
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#34
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Mandazi recipe
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. |
#36
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Mandazi recipe
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 |
#37
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Mandazi recipe
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 |
#38
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Mandazi recipe
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). |
#39
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Mandazi recipe
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 |
#40
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Mandazi recipe
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 |
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