wikiHow to Make Mahamri

Mahamri is a traditional Swahili dish served with pigeon peas cooked in a coconut. It is a famous and much loved delicacy enjoyed by the Swahili people. Preparing them is a lengthy process but it is definitely worth the effort. Mahamri (or Mandazi) are also served at wedding dinners during the month of Ramadan and also as early Sunday morning breakfast treats!


  • 2 cups of all-purpose flour
  • Half a teaspoon of yeast
  • 3 tablespoons of tepid warm water
  • 5 tablespoons of sugar
  • half a cup of coconut milk (first squeeze if you are grating at home)
  • Oil for frying
  • Half a teaspoon of ground cardamom (optional)


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    Soak the yeast in the water and let it rise.
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    Soak the coconut milk and keep ready.
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    Sieve the flour in a glass bowl and add sugar and cardamom powder. Mix with finger tips.
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    Add the yeast and continue to mix.
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    Add a little coconut milk at a time until you get a smooth dough. Knead well for about 10 minutes.
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    Sprinkle some flour in the bowl and place the dough in the center. Cover and leave to rise overnight or for about 4 hours if you are using instant yeast.
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    When ready to serve, heat the frying pan with oil, meanwhile roll a handful of the dough and cut into triangles or round shapes as preferred. Fry in hot oil four at a time, depending on the size of the frying pan. Serve with Mahamri.


  • If you are unable to get coconut milk, normal milk may be used but it should be pre-boiled and let to cool. The taste will be slightly different but they are equally as delicious.
  • This dish is typically prepared in a tropical climate. In a colder climate, you may need to use a whole teaspoon of yeast instead of just a half of a teaspoon!

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Categories: World Cuisines