• 1/4 cup of vegetable oil
  • 1/2 cup of maziwa mala(buttermilk)
  • 1/2 tablespoon of nutmeg
  • 1 tablespoon of lemon rind
  • 1 tablespoon of cinnamon
  • 1 tablespoon of vanilla essence
  • 1 cup of warm water
  • 3 cups of all purpose flour(extra for kneading)
  • 3 tablespoons of baking powder
  • 3-5 tablespoons of sugar
  • Pinch of salt


1. Start by mixing together all the dry ingredients, that is. Mix together the flour, baking powder, sugar, cinnamon, nutmeg, lemon rind, sugar and salt. Add in the mala and vanilla essence. Mix them into the flour. Begin adding the water in intervals while mixing it in until you get a sticky dough. Once you have a fairly sticky dough, replace the spoon with clean hands. Oil your hands generously and begin to knead, adding flour and more oil as needed.

2. Transfer the dough onto a flat surface and keep kneading for about 5 minutes until it is soft, but firm and not sticky. Cover and let it rest for about 20 minutes. Once the dough is rested, uncover and divide it into four to make it easier to work with. Using flour to dust the surface, roll out each of the 4 sections into circles and cut into 4 quarters.

3. After all your pieces are prepared, heat some vegetable oil. Deep fry the mandazi in small batches to avoid overcrowding. Overcrowding the pan will make the temperature of the oil come down. Once one side turns golden brown, flip and allow the other side to cook.

4. When both sides are browned, remove and place them on a rack or parchment paper to drain any excess oil. Let them cool before serving with some african tea


Recipe by: Kane’s Kitchen Affair

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