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 Bowl of mandazi | |
| Alternative names | Swahili Bun, Swahili Coconut Doughnut, bofrot, puff puff, mahamri/mamri (when made with coconut milk) [1] |
|---|---|
| Place of origin | Swahili Coast |
| Region or state | East Africa (Tanzania, Kenya, Comoros, Uganda, Malawi,Rwanda, Burundi, Ethiopia, Somalia, South Sudan)[1] |
| Serving temperature | Warm or room temperature |
| Main ingredients | Water, sugar, flour, yeast, and milk (Coconut milk in mahamri or mamri) |
| Variations | Various ingredients added such as coconut milk, peanuts, or almonds |
Mandazi (Swahili: Mandazi, Maandazi) is a form of fried bread that originated on the Swahili Coast. It is also known as bofrot or puff puff in Western African countries such as Ghana and Nigeria. It is one of the principal dishes in the cuisine of the Swahili people who inhabit the Coastal Region of Kenya and Tanzania.[2][3] The dish is popular in the region, as it is convenient to make, can be eaten with almost any food or dips or just as a snack by itself, and can be saved and reheated for later consumption.[4][5]
- ^ a b "Mandazi Doughnuts". Atlas Obscura. Retrieved 2019-06-11.
- ^ "MANDAZI : SWAHILI buzarelististBUNS". COOKS.COM. Retrieved 24 July 2014.
- ^ "Swahili Coconut Donuts ('Mandazi' in Swahili) Recipe". Family Cookbook Project. Retrieved 24 July 2014.
- ^ Peck, Richard. "Swahili Recipes". Lewis & Clark. Archived from the original on 2010-02-27. Retrieved 2009-11-13.
- ^ "Kenyan Cookbook". Expanding Opportunities. Archived from the original on 2009-06-05. Retrieved 2009-11-13.
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