Mandazi (Andazi, singular), a delicacy enjoyed by Kenyans, are donut-like, deep-fried pastries similar to the West African puff puff or the American beignet. They can be served warm for breakfast or afternoon tea. Or even eaten cold as a snack or as dessert. In Kenya they say anytime is teatime; therefore, anytime is mandazi-time as well.
1 egg, beaten
1/2 cup sugar
1/2 cup milk, tepid
1/2 tsp cardamom/cinammon/ ginger/ all-spice (or a 1/2 tsp combination of all 4)
1 tsp vanilla essence
2 Tbsp. butter, melted
2 cups white flour
2 tsp. baking powder (or 1 tsp dry yeast)–or use self-rising flour to skip this step
Enough oil for deep frying
If using refrigerated milk, warm it before use, but make sure it’s only lukewarm. First mix the dry ingredients together, then add the liquid ingredients until the dough is soft but not sticky. Add more flour, as needed. Cover the dough and let stand for at least 2 hours at room temperature.
Roll the dough on a lightly floured surface until it is about 1/4 inch think. Cut into desired shapes and fry in hot oil. You may use a deep fryer. Fry until both sides are golden brown. Remove mandazi from oil and drain on paper towels. Serve when sufficiently cool.
Image: Food, Fun & Farm Life