Mahamri


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I don't really have much of a story to give today because I almost dropped my laptop while preparing this post. it is an old battered laptop and has been a blessing. It hangs at the most inappropriate of times and other times it completely refuses to switch on. When you are about to sleep, it suddenly cranks to life. I end up losing my sleep because if I don't maximize that opportunity, I am not sure when else my precious laptop will crank to life again.

Truth be told. The laptop is not really mine. The long and short of it is that my trolley pusher used to use it for his studies and after graduation, I took over. Including the laptop.

So here I am.

I have debated whether I should save for another laptop or replace the battery and expand memory space with the hope that it will serve me longer. I am still at that point.

Ingredients

  • 3 cups of flour
  • 1 tablespoon instant yeast
  • 1 tablespoon margarine/butter/ghee
  • 7 tablespoons sugar
  • 2 tablespoons cardamom
  • 1.5 cups coconut milk
  • (Olive/coconut oil)
  • Oil for deep frying
  • Icing sugar optional

 

Sift flour into a bowl

Add yeast, sugar, cardamom, and butter. Mix completely.

Add the coconut milk little by little as you mix the flour into the dough to a soft stretchy consistency. Knead the dough for 10 minutes after achieving the texture similar to that of chapati or bread.

Place the dough in the bowl. Spread a tablespoon of olive oil or coconut oil around the dough and cover the bowl with a damp towel.

Place the covered bowl in a warm place for an hour to allow the yeast to work through the dough.

After an hour, the dough should have doubled in size at the very least.

(insert photo)

After an hour, uncover the bowl and knead the dough again for 5 - 10 mins.

Divide the dough into 7 - 8 equal balls and place them on a surface dusted lightly with flour. Let the balls rest for 20-30 mins.

Heat your deep-frying oil on medium heat.

Using a rolling pin, roll out the balls to a thick circle and cut into four quarters as the oil heats up.

The deep-frying oil should be ready after 20 minutes. Place a wooden toothpick, skewer or cooking stick in the oil, if bubbles come up at the tip, then the oil is ready.

Place in the pieces of the dough into the heated oil. Do not flood the oil because it will lower the temperature of the oil significantly and ultimately cause the mahamri to not rise properly.

Once the mahamri rises while in the heated oil, flip it over so that the skin does not open up. Flip both sides to gain the desired color before removing it and placing it on a kitchen towel.

Repeat this process for all the remaining pieces.

If you are not serving it immediately, dust a thick layer of icing sugar on both sides of each mahamri while still warm and cover. The icing sugar gets absorbed into the skin of the mahamri adding the more sweetness at the end of it all.

Serve with tea and mbaazi.

(insert image)

 

I used homemade coconut milk. Steps are as follows;

  1. Crack open your coconut and drain the fluid. Drink it if you fancy.
  2. Place your traditional strainer in the warm water to soften it. The image is at the bottom. If you know the Swahili name, please place it in the comment section.
  3. Extract the flesh using a knife, scrapper or mbuzi. If using a mbuzi, jump to number 5.
  4. If you used a knife or scrapper, you have chunky pieces. Then, put the pieces in a blender with half a cup of warm water and blend. Add water to adjust consistency so that all pieces get blended.
  5.  Place the grated/blended coconut flesh into the traditional strainer. If you don't have that, cheesecloth or a sieve with very small gaps be used.
  6. Place the traditional strainer stuffed with blended coconut flesh into a bowl and pour 2 cups of hot water and let it sit for 2 - 5 minutes.
  7. Add half a cup of cold water and wring it to the point of torture.
  8. Pour the thick coconut milk into a separate bowl and repeat the process one more time with less hot water.
  9. If using a sieve, place the coconut flesh on the sieve and place it on on a wide bowl where the bottom of the sieve can lie low in it. Follow step 6 then press with a wooden cooking stick or fork instead of wringing.
  10. Run the coconut milk through a sieve to remove any coconut skin or shell that may have passed through to this stage. Collect it in a bottle or jug.
  11. Use it for cooking in place of water or cooking cream.

Enjoy.

Published by nafulalusimba

I love words written in beautiful prose. I am a woman who is in love with Jesus and loves to cook. I am a bride in boots.

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