RECIPES
05-11-2022 di redazione
The mahamri or mandazi is a very popular pancake on the Kenyan coast. It is excellent for breakfast with coffee, as a snack with tea or at the end of a meal, perhaps with a light custard. Another original idea is to prepare it savoury and stuff it like a panzerotto. it is often triangular in shape but it is easy to find round or oval.
Ingredients for 16 mahamri
3 cups flour
3 teaspoons of instant yeast
5 or 6 tablespoons of sugar
1 teaspoon of ground cardamom powder (1 teaspoon of cinnamon if desired)
3/4 cup coconut milk
Half a cup of cow's milk (add a little at a time, you may need less)
Oil for frying
Preparation:
Sift the flour, add the baking powder, sugar and cardamom and for those who like cinnamon too, mix everything with wooden spoon. Start adding the coconut milk a little at a time, then continue with the cow's milk, mix until you get a good soft dough (firm, not sticky). Knead and work with both hands for about 15/20 minutes or until the mixture becomes smooth and elastic and form a ball.
Place the dough in a bowl and cover with a clean towel and place in a warm area of the house. This will allow the dough to rise and double in size (it will take about 3 hours).
Once the dough has risen, divide the ball into four equal parts, roll out each section with a rolling pin into 15-20cm circles and divide them with a knife into four wedges.
Place each slice on a floured surface and leave them to rise a second time for between 15 minutes and 1 hour.
Put some seed oil in a deep frying pan or wok, and when the oil is hot, dip 4 "triangles" at a time, turning them from time to time, perhaps with tongs to avoid cracks forming. When they swell and reach a uniform golden colour, drain them and place them on a sheet of absorbent paper.
It is advisable to leave them to cool, but for those with a sweet tooth the temptation to eat them warm will be uncontrollable.
RECIPES
di redazione
RECIPES
di redazione
An ancient Swahili legend says that before the arrival of the Portuguese, the natives of the Kenyan coast did not eat avocado but only used oil, because they did not consider it as fruit or vegetables.
When the Portuguese decided...
PLACES
di redazione
A new, very nice "chiringuito" looks out onto the captivating setting of the Watamu beach meeting points.
In the bay of Fortamu, facing the island of love and just a few meters from
In the 13th century recipe book "Kitab al tabeek", the writer Muhammad Bin Hassan Bhagdadi, whose original manuscript is still kept in
The ugali, composed of posho or sima, i.e. cornmeal and a side dish that can be meat, fish or vegetables, is the unique dish typical of Kenya and especially of the coast.
PRODUCTS
di redazione
Coriander, or dhania as it is called here, is a herbaceous plant whose fruits are used, mistakenly called seeds because they are small and hard, as well as its leaves, which are very similar to those of...
PLACES
di redazione
An even larger and more impressive terrace on one of the bays that make Watamu a tropical postcard of those that have millions of travellers dreaming.
One of the few from which you can see the sun blush in the...
TOURISM
di redazione
In recent years gastronomic tourism has grown considerably all over the world.
This is due to the popularity of certain programmes and also to the media coverage of dishes and restaurants, especially in social networks.
PLANTS OF KENYA
di redazione
Moringa: the tree of life, the miracle tree or even the immortal plant.
It is a member of the Moringaceae family, of which at least 13 species are known, ranging from...
