Mahamri

What we know so far

Mahamri are the Swahili coast's mandazi: triangles of yeast dough made with coconut milk and freshly ground cardamom (iliki), fried until they puff into hollow, fragrant pillows. Upcountry mandazi use baking powder and water or milk; a coastal cook will tell you a mahamri must be yeast, coconut and cardamom, nothing else. In Mombasa and Lamu they are breakfast with mbaazi wa nazi (pigeon peas in coconut) or with sweet chai, and they are the snack of Ramadan evenings.

The draft was written from 3 published sources and holds 7 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting