Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mahamri served with coconut mbaazi. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Mahamri served with coconut mbaazi is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Mahamri served with coconut mbaazi is something that I have loved my whole life.
Sieve the flour, add in the yeast directly into it and the sugar and cardamon. Start kneading with the coconut milk adding a little at a time until you have a good soft. Mahamri served with dry pigeon peas slowly cooked in coconut milk.
To get started with this recipe, we have to prepare a few ingredients. You can have mahamri served with coconut mbaazi using 5 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Mahamri served with coconut mbaazi:
- Take 1.5 cups all-purpose flour
- Prepare 1 teaspoon yeast
- Prepare 3 tbsp sugar
- Take 1/2 cup coconut milk
- Get 1 teaspoon cardamon powder
It is available everywhere in East Africa; it is typical street food, mandazi is This is also an East African dish. It is usually served with Mandazi (coconut bread). The combination of the two is heavenly! Mahamri is a slightly sweet famous breakfast snack that you can get on the road side in most East African countries.
Instructions to make Mahamri served with coconut mbaazi:
- Sieve the flour, add in the yeast directly into it and the sugar and cardamon. Start kneading with the coconut milk adding a little at a time until you have a good soft (but firm, not sticky) dough. Knead it for about 10 mins.
- Divide the dough into two and shape into balls. Let them sit to rise for about 1 hour or until dough doubles its size.
- When ready to use, place each ball on a floured surface.
- Roll each ball into a circle of quarter inch thick. Divide each circle into 4 sections. Keep covered for an hour or so.
- Put your mahamri sections into the hot oil. Splash the oil over them to help them puff up. When they start puffing up, turn them over. Fry until you achieve a desired brown colour.
- Mbaazi: Soak 1 cup mbaazi in water,overnight and boil in water for about 20 mins until soft. Add some salt.
- Pour the peas into a pan with 1 cups heavy coconut milk and 1/4 cup light coconut milk. Add to it a pinch of tumeric and 1 teaspoon garlic and ginger paste.
- Bring to boil and then lower the heat and let it simmer on low heat. After about 10mins, in a small bowl put half a tsp. of all-purpose flour and mix it with a little water. This helps thicken it. Remove from the heat and and leave it uncovered to cool completely.
- Serve!
It is flavoured lightly with some cardamom powder and gets its richness from the coconut milk used to bind the dough. It is often accompanied with some hot Chai or Mbaazi and is. Once you are done making your mahamri the right way ;)), remove form the heat and serve with your favorite savory meaty dish or mbaazi. The soft sweet dough with the nutty flavor of the coconut perfectly complimented by the warm taste of freshly crushed cardamom is one of those things that will. Mahamri are traditional Swahili doughnuts especially popular in the coastal regions of Kenya, Tanzania ,and Uganda.
So that is going to wrap it up with this exceptional food mahamri served with coconut mbaazi recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
