Mahamri
Next up on our culinary world tour, we’re traveling to the country of Kenya. Home to various terrains and exotic wildlife, Kenya also boasts a unique cuisine. Today, we’re going to enjoy one of those unique dishes for breakfast: Mahamri
Prep time: 20 mins
Rise time: 1-2 hrs
Cook time: 10 mins
Total time: 1 1/2 – 2/2 hrs
3 cups all-purpose flour
3/4 tsp. instant yeast
7 tbsp. sugar
1 tsp. ground cardamom powder
3/4 cup heavy coconut milk
light coconut milk (enough to make a soft but not sticky dough. Add it slowly)
oil for deep frying
Directions
Mix the flour, the yeast, the sugar and the cardamon. Add some coconut milk and start kneading, adding more milk if you need, a little at a time until you have dough that is a soft but not sticky. Knead it for a few minutes. To check that it’s ready, cut the dough in half with a knife. You should see bubbles on the inside.
Divide the dough into two and let it double its size.
Then halves the two doughs and make them into balls.
Roll each ball into a circle of quarter inch thick
Divide each circle into 4 sections.
Place all the triangles you have obtained on a lightly floured surface and let them rest covered for about an hour.
Heat a generous amount of sunflower oil or other vegetable oil in a frying pan and make sure it’s at the right temperature before you start cooking the mahamri.
Cook the on both sides till golden coloured.
Let them cool before placing them in airtight container for storage. If possible, eat them as soon as they are ready, still hot for the best result.
