Where it comes from
Mahamri is the cardamom-scented fried bread of the Swahili coast, leavened with coconut and yeast and puffed golden — the work of the Mijikenda and Swahili communities of Mombasa, Kilifi and Lamu. It is the classic partner to coconut bean stew.
On the plate
A delicate crisp shell gives way to a warm, cottony interior fragrant with cardamom and coconut. Barely sweet, it leaves a soft, almost custardy chew that begs to be dunked in spiced tea.
How it works
Yeast fermentation builds gluten and gas, and the hot oil sets the outer crust instantly so trapped steam and CO2 inflate the dough into a hollow puff.
Variations
Plain yeast-free versions, extra coconut for richness, or a touch of nutmeg; closely related to mandazi.
On the Palate
Ingredients
Serves 6How it's made
8 steps · Show ↓25 min active · 120 min waiting
How it's made
8 steps · Show ↓- 14 min
Combine flour, sugar, ground cardamom and yeast in a bowl.
- 210 min
Add coconut milk and knead into a smooth, soft dough.
- 390 min
Cover and let the dough rise until roughly doubled in size.
- 46 min
Knock back and roll out into rounds, then cut each into triangles.
- 520 min
Let the cut pieces rest briefly so they puff slightly.
- 68 min
Heat oil and fry the triangles, spooning oil over so they balloon.
- 76 min
Fry until golden brown on both sides, then drain on paper.
- 82 min
Serve warm with chai, mbaazi or coconut beans.
