Entree: South Sudan – Southern Culinary Region – Mandazi (Slightly sweet, fried East African doughnuts flavored with coconut and cardamom)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 25 min

Cook 8 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (375 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/2 tsp (3 g) salt
- 2 tsp (7 g) active dry yeast
- 1/4 cup (60 ml) warm water (100–110°F / 38–43°C) for yeast
- 1 cup (240 ml) warm coconut milk
- 1 large egg, approx. 1 3/4 oz (50 g)
- 2 tbsp (30 g) unsalted butter, melted
- 1/2 tsp (1 g) ground cardamom
- 1 tsp (5 ml) vanilla extract (optional)
- Vegetable oil for deep frying, about 4 cups (960 ml)
- Powdered sugar or shredded coconut for dusting (optional)

Show original ingredient measurements

- 3 cups (375 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/2 tsp (3 g) salt
- 2 tsp (7 g) active dry yeast
- 1/4 cup (60 ml) warm water (100–110°F / 38–43°C) for yeast
- 1 cup (240 ml) warm coconut milk
- 1 large egg, approx. 50 g
- 2 tbsp (30 g) unsalted butter, melted
- 1/2 tsp (1 g) ground cardamom
- 1 tsp (5 ml) vanilla extract (optional)
- Vegetable oil for deep frying, about 4 cups (960 ml)
- Powdered sugar or shredded coconut for dusting (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a small bowl, combine 1/4 cup (60 ml) warm water and 2 tsp (7 g) active dry yeast with a pinch of sugar; let sit until foamy, about 5–10 minutes. In a large bowl whisk together 3 cups (375 g) flour, 1/2 cup (100 g) sugar, 1/2 tsp (3 g) salt, and 1/2 tsp (1 g) ground cardamom.
2. In a separate bowl mix 1 cup (240 ml) warm coconut milk, 1 large egg (approx. 1 3/4 oz (50 g)), 2 tbsp (30 g) melted butter, and 1 tsp (5 ml) vanilla if using. Stir the foamy yeast into the wet mixture.
3. Make a well in the dry ingredients and pour in the wet mix. Stir until a soft, slightly sticky dough forms. Turn onto a lightly floured surface and knead briefly until smooth, about 3–4 minutes. If dough is too sticky, add flour 1 tbsp (8 g) at a time.
4. Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot until doubled, about 45–60 minutes.
5. Punch down the dough and roll out on a lightly floured surface to about 1/2 inch (1.2 cm) thickness. Cut into triangles, squares, or circle shapes (about 2–3 inch (5–7 cm) pieces). Cover and let rest 10–15 minutes.
6. Heat vegetable oil in a deep pot to 350°F (175°C). Fry the mandazi in batches, turning occasionally, until puffed and golden brown on both sides, about 2–3 minutes per side. Maintain oil temperature to ensure even frying.
7. Remove with a slotted spoon to a paper towel-lined tray to drain. Dust with powdered sugar or sprinkle shredded coconut if desired. Serve warm.

1. In a small bowl, combine 1/4 cup (60 ml) warm water and 2 tsp (7 g) active dry yeast with a pinch of sugar; let sit until foamy, about 5–10 minutes. In a large bowl whisk together 3 cups (375 g) flour, 1/2 cup (100 g) sugar, 1/2 tsp (3 g) salt, and 1/2 tsp (1 g) ground cardamom.
2. In a separate bowl mix 1 cup (240 ml) warm coconut milk, 1 large egg (approx. 50 g), 2 tbsp (30 g) melted butter, and 1 tsp (5 ml) vanilla if using. Stir the foamy yeast into the wet mixture.
3. Make a well in the dry ingredients and pour in the wet mix. Stir until a soft, slightly sticky dough forms. Turn onto a lightly floured surface and knead briefly until smooth, about 3–4 minutes. If dough is too sticky, add flour 1 tbsp (8 g) at a time.
4. Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot until doubled, about 45–60 minutes.
5. Punch down the dough and roll out on a lightly floured surface to about 1/2 inch (1.2 cm) thickness. Cut into triangles, squares, or circle shapes (about 2–3 inch / 5–7 cm pieces). Cover and let rest 10–15 minutes.
6. Heat vegetable oil in a deep pot to 350°F (175°C). Fry the mandazi in batches, turning occasionally, until puffed and golden brown on both sides, about 2–3 minutes per side. Maintain oil temperature to ensure even frying.
7. Remove with a slotted spoon to a paper towel-lined tray to drain. Dust with powdered sugar or sprinkle shredded coconut if desired. Serve warm.