Mandazi are coconut doughnuts that are traditionally served alongside bharazi, pigeon peas stewed in coconut cream.
1/4 cup warm water
1/2 teaspoon sugar
1/2 teaspoon dried yeast
50g pure creamed coconut (see note)
1/4 cup water
1 1/2 cups all-purpose flour
1/2 cup sugar
1/3 teaspoon coarsely ground green cardamom seeds
Sunflower oil, for frying
Place the warm water in a bowl and sprinkle with the sugar and yeast and let it develop for 10 minutes.
Dissolve the coconut cream in the water.
Combine the flour, sugar, cardamom and yeast mixture.
Stir the coconut cream into the mixture gradually and then knead it to make pliable dough.
Let the dough rest, covered, overnight.
Divide the dough into 3 equal parts and roll each into a 6-inch circle about 1/4 inch thick.
Cut each circle into quarters.
Let the dough rest on a floured surface or on a tray until it rises, about 1 hour or until double in size.
Deep-fry the pieces in the sunflower oil on medium heat, about 375°F, until golden brown.
Remove the doughnuts with a slotted spoon to a waiting paper towel-lined baking tray.
Enjoy these with bharazi or on their own.
