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Coconut and Cardamom Kenyan Maandazi

coconut cardamom kenyan mandazi

There is something to be said about our love for fried dough. From chapati, kaimati, kangumu to maandazi. A popular snack, the kenyan maandazi is an east african doughnut or bun. With its origin believed to be from the Swahili community in the coast region. It is delicious, not difficult to make, handy and filling.

coconut cardamom mandazi


  • 3 cups of all purpose flour
  • 1 cup of coconut cream
  • 4 ground cardamom pods
  • 1 teaspoon of active yeast
  • 6 table spoons of sugar

Let’s Cook!

In a mixing bowl, pour in 2 cups of flour, yeast and sugar. Pound and open up the cardamom pods and remove the seeds. Using a motar and pestle, grind the seeds down and add them to the flour mixture.

Warm the cup of coconut milk in the microwave slightly and pour it into the flour mixture, gradually. Mix the ingredients using your hands. Add in the third cup of flour a little at a time as you knead the dough.

Knead the dough until it is pliable and not sticky to the touch. Continue kneading the dough for 15 minutes then cover it in a bowl with a clean cloth. Leave it to rise for up to 6 hours, or overnight if you will.

When it has risen to at least double the size, roll it out on a clean and dusted counter top. Cut the dough into your desired shape and dip into vegetable oil for frying.

Quick Tip

Ensure that the oil is not too hot: Take a tiny piece of dough and dip it into  the oil. If it sits at the bottom of the pan for a while before floating to the top, then the temperature is ok. If the dough rises immediately, the oil is too hot and will cook the maandazi unevenly.


Maandazi is enjoyed as a snack or with a cup of tea for breakfast. Did you enjoy this Kenyan maandazi recipe? Do share it with your friends and subscribe to receive latest updates and recipes direct to your email.

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