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Mahamri (Swahili doughnuts)

These versatile deep-fried pastries can be served with savoury dishes – great for mopping up stews – or enjoyed as a breakfast or sweet snack. Usually triangular in shape, the doughnut-like pillows are a staple in the cuisine of many African countries. Pop-up chef Naima Ibrahim shares her grandmother's recipe, made with coconut milk and cardamom.

Swahili Doughnuts (Mahamri)

Credit: Linda Ung

  • serves

    10

  • prep

    1:20 hour

  • cook

    30 minutes

  • difficulty

    Mid

serves

10

people

preparation

1:20

hour

cooking

30

minutes

difficulty

Mid

level

Ingredients

  • 3 cups flour
  • ⅓ cup sugar
  • 1 tbsp yeast
  • 1 tbsp cardamon
  • ¼ cup oil or melted butter
  • 1 cup coconut milk
  • 1 litre oil, for deep frying

Instructions

  1. In a large mixing bowl, combine flour, sugar, yeast and cardamon. Add ¼ cup oil or melted butter and bring the mixture together until it reaches a crumbly consistency. Add warm or room-temperature coconut milk and knead for 8-10 minutes, until the dough is soft but firm.
  2. Divide dough into 7 balls and set aside to rise for 1 hour.
  3. Roll each ball into a circle (about 1 cm thick) then cut the circle into quarters.
  4. Heat the frying oil in a deep saucepan over a medium heat. To test if the oil is the right temperature for frying, add small pieces of dough into the oil — if they sizzle up immediately the oil is ready, so remove the test dough.
  5. Place the 2-3 mahamri sections into the oil. Once the pieces start to puff up, turn the mahamri. Keep turning the mahamri until they are a perfectly cooked deep-brown colour.
  6. Remove and rest on paper towel, allowing the pieces to cool a little before serving. Repeat with remaining pieces of dough until all mahamri are cooked.
  7. Serve while warm.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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Published 28 March 2025 9:31am
By SBS Food
Source: SBS



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