Mandazi

Mandazi are similar to doughnuts, having more of a sweet taste which can be differentiated with the addition of different ingredients. However, they are typically less sweet than the United States style of doughnuts and are usually served without any glazing or frosting. They are frequently triangular in shape (similar to samosas), but are also commonly shaped as circles or ovals. When cooked, they have a fluffy texture.

Mandazi are made by briefly cooking the dough in cooking oil until it is golden brown. Coconut milk may be added for sweetness. When coconut milk is added, mandazi are commonly referred to as mahamri or mamri. Ground peanuts and almonds, among other ingredients, may be used to add a different flavor. After being cooked, they can be eaten warm or left to cool down. They are frequently prepared and eaten in the African Great Lakes region, as they can be eaten in accompaniment with many other foods. They are commonly made in the morning or the night before, eaten with breakfast, then re-heated in the evening for dinner. Mandazi are also commonly eaten with tea or fresh fruit juice, or are eaten as snacks by themselves. Different dips, often fruit-flavored, can be used to add various tastes. Mandazi may also be eaten as a dessert, served with powdered sugar or cinnamon sugar.