East Africa · Breakfast

Mahamri (Swahili Cardamom and Coconut Beignets)

Name: Mahamri (Swahili Cardamom and Coconut Beignets)
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 6 servings
Cuisine: Kenya
Ingredients: 350 g all-purpose flour; 7 g instant dry yeast (1 packet); 75 g granulated sugar; 1.5 tsp freshly crushed green cardamom seeds (iliki); 0.25 tsp fine sea salt; 180 ml thick coconut milk (tui nzito), warmed to 40°C (105°F); 60 ml light coconut milk or warm water (if needed); 500 ml vegetable oil for deep frying

Airy yeast-leavened Swahili pastry infused with coconut milk and cardamom, hollowed for savory fillings.

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breakfaststreet-foodvegetariancoconut

The story

Distinct from upcountry mandazi, Mahamri hails directly from the Swahili coastline of Mombasa and Lamu. It uses yeast instead of baking powder and is kneaded exclusively with thick, freshly pressed coconut milk. Traditionally served on weekend mornings alongside savory, spicy pigeon pea stew (Mbaazi za Nazi), it represents the pinnacle of Swahili coastal breakfast culture.

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