Thursday, June 17, 2010

How To Make Fresh Kenyan Mahamri Snacks

Its easy to make Mahamri snacks. This page will show you how to make them free of charge.
The smell of homemade Kenya Mahamri baking is enough to make a non-baker want to get the recipes out.

A quick Mahamri Recipe uses little or no yeast, just baking powder, and rises a bit but it is more of starter bread than sandwich bread.
I hope you enjoy all of these appetizer recipes from Kenya. Keep coming back because we add more recipes all the time.


3 and 3/4 cups white flour
2 cups Sugar
2 teaspoons butter
1 teaspoon yeast diluted in a little warm water
1 1/4 cup milk (or you can combine one cup coconut milk, and 1/4 cup milk or plain yoghurt)
1/2 to 1 teaspoon ground cardamon seeds (you could also use cardamon powder but the fresh seeds are preferred)


In a bowl, sift the flour and Sugar together, add cardamon seeds and mix the dry ingredients. Rub in the butter.
In another bowl, mix the liquids (yoghurt, milk, cocounut milk, and yeast and water mixture) Make a hole in the dry ingredients and pour in the liquids, stirring and making a dough that is not too stiff (you can use the bread machine to knead dough).

The dough should be smooth. Wrap in saran wrap or wet cloth and leave in a warm place to rise for 34 hours until the dough has doubled in size.
Put dough in a floured board and cut into 4-6 balls. Roll out the balls into circles and cut into desired shapes (diamond shapes or triangles e.t.c.) Leave the cut shapes covered with a warm cloth or plastic wrap for about 12 hours.
Heat cooking oil in a fryer, pan or sufuria until hot. Test for readiness by dipping a small piece of dough. It should puff up and rise to the surface.
Fry your mahamris and drain on a paper towel. Serve with tea, as a snack or even accompaniment to the main meal. Enjoy!

Source: articlesnatch

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