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.
- Prep Time: 60min
- Cook Time: 5 minutes
- Total Time: 65 minutes
- Yield: 4 1x
- Break the coconut shell, drain the water and grate the flesh.
- Squeeze the coconut milk from the grated coconut flesh using a cloth.
- Set aside the thick coconut milk.
- Add ¼ cup of warm water to squeeze out any remaining milk.
- 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.
- 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.