Every culture seems to have thier own version of fried dough! This East African version has a sweet taste and pleasant chewy texture. You might eat maandazi for breakfast in a Kenyan cafe.
2cups white flourThe travel site South African Tours and Travel has a wonderful page on traditional South African Food. Here's a small sample:
1 teaspoon baking powder
2 tablespoons sugar
¼ teaspoon cardamom
¼ teaspoon salt
¾ cup water
4 cups vegetable oil, for frying
1. Combine flour, baking powder, sugar, cardamom and salt in a large bowl.
2. Whisk egg and water together in a small bowl. Make a well in center of dry ingredients and add egg mixture. Mix together gradually with a fork until mixture forms a soft dough. You can add 1 or 2 tablespoons of flour (one at a time) if it is too sticky. Cover dough with a wet towel or plastic wrap and leave 30 minutes or longer.
3. Heat oil in a deep, heavy pot (cast iron is preferable) until is reaches 360° F. While oil is heating, roll dough out on a floured surface into a rectangle ½ inch thick. Cut into 2-inch rounds with a glass or small biscuit cutter. You can also use a knife to cut rectangles. Form ball again with remaining dough and repeat process until all of dough is cut. You should have about 20 rounds.
4. Fry maandazi in batches of 5, for about 5 minutes per batch, turning to brown both sides. Hint: Turn the mandaazi before it gets too puffy, or the air bubbles will prevent you from turning it at all. I usually turn them several times during frying process. Remove from oil when both sides are golden brown. Serve warm, dipped in powdered sugar if desired.
Yield: about 20 maandazi
A favourite among the Xhosa people and said to be one of mr. Nelson Mandela’s favourites. It is "samp", broken dried maize kernels mixed with beans. After boiling for three hours butter, onions, potatoes, chillies, lemons salt and some oil are added after which it is allowed to simmer on low heat until all ingredients are tender and done.
|Typical Xhosa or Zulu dish consisting of samp, rice, beans,|
pumpkin and cabbage, almost like Umngqusho.