Spiced Kenyan Donuts (Mandazi)
Mandazi are delicious, crispy and fluffy Kenyan donuts, perfumed with cardamom and laden with coconutty richness. Enjoy with tea, coffee, or just on their own!
My mum was born in Kenya, so as a celebration of Kenyan street food I decided to make these delicious Kenyan spiced donuts, or mandazi. Many African countries have a variation on these street snacks, and you’ll find different flavourings, toppings and shapes throughout the continent.
Mandazi look very much like vetkoek or donuts, but are made with coconut milk, shredded coconut and cardamom. Yes, they do taste as good as they sound. Sweet, gently spiced and utterly addictive. Give them a try!
There’s really something special about sharing our unique (South) African flavours and culinary heritage. If you haven’t yet tried my South African pumpkin donuts, make sure that you do! They’re indulgent, sweet and fragrant. Perfect for teatime.
View the cook-along video here and if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I make this gluten-free?
We haven’t tested this with GF flour as yet, so if you make this using gluten-free substitutes, do let us know in the comments!
How do I know when my donuts are done?
When properly cooked through, your donuts should float to the surface and appear golden and puffy.
Can I store the donuts?
Ideally, these should be eaten on the same day they are made – preferably warm! If you do need to store them, you can pop leftovers into an airtight container on the day you made them. For longer-term storage, freeze the mandazi flat in Ziploc bags, then thaw on the counter when you’re ready for a snack!