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    Mahamri: (Swahili Doughnut)

    Uploaded by

    syafina chairrani

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Mahamri: (Swahili Doughnut)

    Uploaded by

    syafina chairrani
    39 views2 pages

    Original Title

    Mahamri

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    39 views2 pages

    Mahamri: (Swahili Doughnut)

    Uploaded by

    syafina chairrani

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    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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