Country of origin: Kenya

Mahamri – An authentic snack which originated from the Swahili regions of Southern Kenya and Northern Tanzania.


  • 3 cups plain flour
  • 1 cup coconut milk powder
  • ¾ cup warm milk
  • 1 teaspoon ground cardamom
  • 1 tablespoon instant yeast
  • ¼ cup warm water
  • ½ cup sugar
  • Oil for deep frying


  • Mix the yeast, a pinch of sugar, a pinch of plain flour and the ¼ cup of warm water. Leave the yeast to rise (the addition of sugar and flour helps in the rising process).
  • Knead the flour, sugar, cardamom, coconut powder, warm milk and yeast mixture to form a smooth dough.
  • Let the dough rest in a warm place – preferably overnight or until double in size (the dough could rise in a few hours if you live in a warm climate).
  • Divide dough into 8 balls.
  • Roll each ball into a 6 inch circle and cut into quarters.
  • Pour the oil in a deep frying pan on medium heat. The oil should be hot enough when you start frying the dough.
  • Dropthree to four triangles into the hot oil. If the oil is hot enough the dough will quickly float to the top and puff up.
  • Turn the mahamri as soon as it is a light brown and turn.
  • Cook the other side for another minute or so and remove from the deep fryer with a slated spoon. The doughnuts should be a light golden brown.

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