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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.

  • Author: Chef
  • Prep Time: 60min
  • Cook Time: 5 minutes
  • Total Time: 65 minutes
  • Yield: 4 1x



525 g wheat flour, refined

181 g coconut milk

123 g white sugar

12 g dry yeast

2 g cardamom

182 g water

1735 g cooking oil


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

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