Mahamri I

Mahamri I Recipe from Kenya | Delicious African Pastry

Region / culture: Kenya | Preparation time: 4 hours | Cooking time: 30 minutes | Servings: 6

Introduction

Mahamri is a popular East African deep-fried bread that is sweet and fluffy. It is often enjoyed as a snack or as part of a meal, and is perfect for special occasions or gatherings.

History

Mahamri has its origins in the Swahili culture of East Africa, particularly in countries like Kenya and Tanzania. It is a traditional dish that is often made during festive occasions such as weddings, birthdays, and religious holidays.

Ingredients

3.75 cup white flour
2 cup sugar
2 tsp butter
1 tsp yeast diluted in a little warm water
1.25 cup milk (or a combination of 1 cup coconut milk and 0.25 cup milk or plain yoghurt)
0.5 to 1 tsp ground cardamom seeds (or cardamom powder, but fresh seeds are preferred)

How to prepare

In a bowl, sift together the flour and sugar. Add cardamom seeds and mix well.
Rub in the butter.
In another bowl, mix the liquids (yogurt, milk, coconut milk, and yeast and water mixture). Make a hole in the dry ingredients and pour in the liquids, stirring to form a dough that is not too stiff. You can also use a bread machine to knead the dough. The dough should be smooth.
Wrap the dough in plastic wrap or a wet cloth and leave it in a warm place to rise for 3 – 4 hours, or until it has doubled in size.
Place the dough on a floured board and cut it into 4 – 6 balls.
Roll out the balls into circles and cut them into desired shapes, such as diamond shapes or triangles.
Cover the cut shapes with a warm cloth or plastic wrap and let them rest for about 1 – 2 hours.
Heat cooking oil in a fryer, pan, or sufuria until it is hot.
Test the readiness of the oil by dipping a small piece of dough into it. The dough should puff up and rise to the surface.
Fry the mahamris in the hot oil and drain them on a paper towel.
Serve the mahamris with tea, as a snack, or as an accompaniment to the main meal.
Enjoy!

Variations

Add raisins or nuts to the dough for added texture and flavor.
Use coconut milk instead of regular milk for a tropical twist.
Sprinkle powdered sugar on top of the mahamris for a sweet finish.

Cooking Tips & Tricks

Make sure to let the dough rise properly to ensure that the mahamris are light and fluffy.

- Use fresh cardamom seeds for the best flavor, but ground cardamom can also be used.

- Fry the mahamris in hot oil to ensure that they puff up and cook evenly.

Serving Suggestions

Mahamri can be enjoyed with tea, coffee, or as a side dish to savory dishes like stews or curries.

Cooking Techniques

Make sure to fry the mahamris in hot oil to ensure that they puff up and cook evenly.

- Allow the dough to rise properly to achieve a light and fluffy texture.

Ingredient Substitutions

You can use margarine instead of butter in this recipe.

- If you don't have yogurt, you can use buttermilk or sour cream as a substitute.

Make Ahead Tips

You can prepare the dough for mahamri ahead of time and refrigerate it overnight. Just make sure to let it come to room temperature before frying.

Presentation Ideas

Serve the mahamris on a platter with a sprinkle of powdered sugar or a drizzle of honey for a beautiful presentation.

Pairing Recommendations

Mahamri pairs well with hot beverages like tea or coffee, as well as savory dishes like beef stew or chicken curry.

Storage and Reheating Instructions

Mahamri can be stored in an airtight container at room temperature for up to 2 days. To reheat, simply warm them in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of mahamri contains approximately 250 calories.

Carbohydrates

Each serving of mahamri contains approximately 40 grams of carbohydrates.

Fats

Each serving of mahamri contains approximately 8 grams of fats.

Proteins

Each serving of mahamri contains approximately 5 grams of proteins.

Vitamins and minerals

Mahamri is not a significant source of vitamins and minerals.

Alergens

Mahamri contains gluten and dairy in the form of yogurt.

Summary

Mahamri is a delicious treat that is relatively high in carbohydrates and fats, making it a satisfying snack or accompaniment to a meal.

Summary

Mahamri is a delicious East African treat that is perfect for special occasions or as a snack. With its sweet and fluffy texture, it is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my mother and grandmother. We lived in a small village in Kenya, where food was not just a necessity, but a way of bringing people together.

One day, as I was helping my grandmother in the kitchen, she mentioned a special recipe for Mahamri that had been passed down through generations in our family. Mahamri, a traditional East African sweet bread, was a favorite treat during special occasions and celebrations. My interest was piqued, and I begged my grandmother to teach me how to make it.

She smiled at my eagerness and began to explain the ingredients and process. Flour, sugar, coconut milk, cardamom, and yeast were all key components in creating the perfect Mahamri. As she mixed and kneaded the dough, her hands moved with a practiced grace that only years of experience could provide. I watched in awe, eager to learn every step.

Once the dough was ready, my grandmother showed me how to shape it into small rounds and fry them until they were golden brown. The smell of the Mahamri cooking filled the kitchen, and my mouth watered in anticipation. Finally, after what seemed like an eternity, they were done.

I eagerly took a bite of the warm, sweet bread and was instantly transported to a place of pure joy. The flavors of coconut and cardamom danced on my tongue, and I knew that this recipe would become a staple in my own kitchen for years to come.

As I grew older, I continued to perfect my Mahamri recipe, adding my own twists and variations to make it truly my own. I experimented with different flours, sweeteners, and spices, always striving to create the perfect batch of Mahamri. Each time I made them, I felt a connection to my roots and to the generations of women who had come before me, passing down this treasured recipe.

Now, as a grandmother myself, I take great joy in teaching my own grandchildren how to make Mahamri. I watch as their faces light up with delight as they take their first bite, just as mine did all those years ago. I know that this recipe will continue to be a part of our family for many years to come, bringing us together in love and tradition.

The memory of finding this recipe for the first time will always hold a special place in my heart. It is a reminder of the bond between generations, the joy of sharing a meal with loved ones, and the simple pleasure of creating something delicious with your own two hands. I am grateful for the lessons learned in that small village kitchen so many years ago, and for the gift of Mahamri that has brought so much happiness to my family.