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Mahamri: (Swahili Doughnut)

This traditional Swahili recipe describes how to make mahamri, or doughnuts, using wheat flour, coconut milk, sugar, yeast, cardamom, and oil. The detailed instructions include kneading and proofing the dough before deep frying small balls of dough until golden brown. Mahamri are enjoyed for breakfast or as snacks and have a unique taste from the freshly squeezed coconut milk.

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syafina chairrani
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144 views2 pages

Mahamri: (Swahili Doughnut)

This traditional Swahili recipe describes how to make mahamri, or doughnuts, using wheat flour, coconut milk, sugar, yeast, cardamom, and oil. The detailed instructions include kneading and proofing the dough before deep frying small balls of dough until golden brown. Mahamri are enjoyed for breakfast or as snacks and have a unique taste from the freshly squeezed coconut milk.

Uploaded by

syafina chairrani
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Mahamri

(Swahili Doughnut)

©FAO/Collins Ogutu

8
A Recipe Book 0f Common Mixed Dishes with Nutrient Values; As Prepared by Communities.

KFCT Code 15004

Mahamri (Swahili Doughnuts)

This is a typical traditional recipe among the Swahilis. A true delicacy enjoyed by the entire family, serves
as a breakfast meal as well as a whole day snack. Mahamri has a unique taste influenced by the freshly
squeezed coconut milk.

Ingredients Preparation 1 hour | Cooking 5 minutes | Serves 4


3 ½ cups (525 g) wheat flour, • Break the coconut shell, drain the water and grate the flesh.
refined • Squeeze the coconut milk from the grated coconut flesh
¾ cup (181 g) coconut milk using a cloth.
9 tbsp. (123 g) white sugar • Set aside the thick coconut milk.
1¼ tbsp. (12 g) dry yeast • Add ¼ cup of warm water to squeeze out any remaining milk.
1 tsp. (2 g) cardamom • In a bowl, mix a pinch of sugar with the yeast and add the ¼
¾ cups (182 g) water cup of water used to squeeze the last batch of coconut milk.
8 1/8 cups (1735 g) cooking oil Stir and set aside for 5 minutes for the yeast to rise.
• In a separate bowl, mix the dry ingredients; sugar, flour and
cardamoms.
• Add the yeast mixture to the dry ingredients.
• Add 4 tablespoons of oil and the thick coconut milk into the
yeast and dry ingredients mixture.
• • Knead the dough as you add the remaining water to a
firm feel.
• Set the dough aside for 10 minutes for sugar to dissolve.
Cover with a cloth.
• Knead the dough again to mix the sugar and to improve the
texture.
• Cover with a dry cloth and allow to stand for 30 minutes.
• Divide the dough into small-medium size balls. Set them
aside and cover with a dry cloth for 15 minutes. 
• When well raised, roll out each ball into flat discs and cut
each into four triangle shaped portions.
• Heat the remaining oil for 15 minutes to 173°C.
• Fry the mahamri and turn after 40 seconds. The mahamri will
turn golden brown when ready.
• Remove the first batch of mahamri from oil and place onto
paper towels to drain the oil.
• Continue frying the rest in batches until all are done.
• Serve as desired.

Nutrition data per 100 g of recipe:


Energy 1,728 kJ/ 413 kcal | Fat 22.1 g | Carbohydrates 46.6 g │| Protein 6 g │| Fibre 2.1 g │
Vitamin A 41 mg │| Iron 2.8 mg │| Zinc 0.56 mg

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