Destination
Kigali
The story
Amandazi (also called mandazi, or in Rwanda "amandaazi") is East Africa's most-eaten fried doughnut and the classical morning tea companion: pillowy triangular pieces of yeasted dough, scented with cardamom, coconut milk and a whisper of orange or lemon zest, deep-fried until deep golden with a slight crackle on the outside and a tender, sweet-fragrant interior. Sold at every Rwandan tea shop and roadside stall from 6am to 10am, at every household breakfast table, and at every Muslim iftar celebration during Ramadan. Eaten dunked in Rwandan black tea (icyayi) or in cardamom-and-milk tea (icyayi cy'amata), or split and stuffed with butter and honey.
Method
In a small bowl, whisk warm water with 1 tsp of the sugar. Sprinkle yeast over. Rest 5 minutes until foamy.
In a large bowl, whisk remaining sugar, flour, salt, cardamom and cinnamon (if using). Add the yeast mixture, egg, coconut milk, oil and zest (if using). Mix with a wooden spoon then knead by hand 8 minutes until smooth, elastic and slightly tacky.
Place the dough in an oiled bowl, cover with a damp towel, and rest in a warm spot 60 to 90 minutes until doubled.
Punch down the dough. Divide into 3 balls. Roll each ball into a 20cm circle about 1cm thick. Cut each circle into 8 wedges (like a pizza). You should have 24 wedges.
Arrange wedges on a floured tray with 2cm between each. Cover with a damp towel and rest 20 to 30 minutes until visibly puffed.
Warm the oil in a deep heavy pot to 170C. A test piece of dough should sizzle and rise within 5 seconds.
Fry 4 to 6 wedges at a time for 90 seconds on the first side (they'll puff and float), then flip and fry 60 seconds on the second side until deep golden all over.
Lift onto a wire rack (not paper). Serve warm with tea. Best within 4 hours. For breakfast: split each amandazi and fill with butter and jam, or drizzle with honey. For iftar or snack: dust lightly with icing sugar.
Tips
- Fresh-ground cardamom. This is the flavour marker. Pre-ground cardamom loses its aromatic oils within a month. Grind fresh from green pods for the classical Swahili-coast flavour.
- Coconut milk in the dough. The full-fat coconut milk gives amandazi its specific tender-rich crumb. Do not substitute regular milk — the flavour and texture change.
- 170C oil, not hotter. Hotter and the outside burns before the inside cooks. Cooler and the dough absorbs oil and turns greasy.
- Serve warm. Amandazi at their best are within 30 minutes of frying. Reheat on a dry pan for 60 seconds a side, or in a 150C oven for 5 minutes. Do not microwave.
- Second rise is not optional. The 20-minute rest after cutting gives you the classical puff. Skipping gives you flat, dense amandazi.
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