Mahamri#4weekschallenge#mycreativesoftmaandazicontest#

Name: Mahamri#4weekschallenge#mycreativesoftmaandazicontest#
Cuisine: Kenyan
Ingredients: 750 g All Purpose wheat flour; 2 tablespoonful instant yeast; 1-2 tablespoonful grounded cardamon; 100 g sugar; 2-3 glass Luke warm water; Cooking oil

Val Asirigwa @val_asirigwa

Nairobi

I cannot get tired of trying to make good Mahamris every other day!

I have always wondered why my Mahamris don't come out like the Swahili Mahamris or my Mama's. Then I recalled what my Aunt, Mama Fatuma (may she RIP) first taught us how to make them when young. There are two ways she taught us, kneading with coconut milk, or with warm/Luke warm water. I made them with water, not coconut milk. The secret to having the dough rise very fast, and to double well, is to knead with very little hot cooking fat or oil, or like I did today, no oil/fat at all when kneading especially if you are using coconut milk! And also, kneading well and patiently for roughly 10 minutes intervals as you cover the dough is another secret. Last one, sugar should be little/very far😁😁 as Mama says directly translated😁😁 coz it messes up.

So I did it today morning in her memory for her dear son who's is vising us. I couldn't believe eyes.....they came out so soft, lovely, pimpleless and tastier too.

Note:

#Good Mahamri's are the hollow ones inside. Now you know😍😍#

I cannot get tired of trying to make good Mahamris every other day!

So I did it today morning in her memory for her dear son who's is vising us. I couldn't believe eyes.....they came out so soft, lovely, pimpleless and tastier too.

Note:

#Good Mahamri's are the hollow ones inside. Now you know😍😍#

Val Asirigwa @val_asirigwa

Nairobi

I cannot get tired of trying to make good Mahamris every other day!

So I did it today morning in her memory for her dear son who's is vising us. I couldn't believe eyes.....they came out so soft, lovely, pimpleless and tastier too.

Note:

#Good Mahamri's are the hollow ones inside. Now you know😍😍#

I cannot get tired of trying to make good Mahamris every other day!

So I did it today morning in her memory for her dear son who's is vising us. I couldn't believe eyes.....they came out so soft, lovely, pimpleless and tastier too.

Note:

#Good Mahamri's are the hollow ones inside. Now you know😍😍#

Saved

Ingredients

750 gAll Purpose wheat flour
2tablespoonful instant yeast
1-2tablespoonful grounded cardamon
100 gsugar
2-3 glassLuke warm water
Cooking oil

Saved

Steps

1

In a dry bowl/basin, put the flour, yeast and cardamon, mix them well. Put the sugar, mix well. (I forgot to take a picture, apologies).
2

Mix with Warm water (luke-warm water prefered) to get a soft dough that does not stick, knead well for around 10minutes. Cover with a lid and place/stand the bowl/basin in a big basin with warm water, let it rest for 10minutes to have the dough rise. Knead again for around 5 to 10 minutes and makes small balls from the big dough. Cover them again for 10 minutes to let them rise again. (I forgot to take pictures, apologies).
3

Now, start rolling the small balls one by one to a not very thin or thick spread. Cut into desired shapes, round or triangle and place in a dusted surface or tray. Do the same to the rest and let them rest for 10minutes.
4

Put some cooking oil in a deep frying pan, place it on a medium heat fire, test your oil if ready, start dropping your shaped doughs. Remember start with the first ones first, last ones last, and making sure that they don't overlap one another so that they rise as they cook. Cook them for some minutes until you get your desired brown colour. I let them darken unlike the last time.
5

Do the same to the remaining ones checking on the heat so that the oil doesn't over heat and burn which gives the mahamri a nasty taste.
6

Let them cool down and serve with a cup of tea and or with Mbaazi ya nazi or any other kitoweo as you wish.

Saved

Cooksnaps

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Val Asirigwa @val_asirigwa

on June 24, 2019 19:41

Nairobi

I love healthy, clean, good, well cooked and of course.... tasty food! So for that reason, I must find my way to the kitchen. I love it most when someone enjoys the food I made, this gives me the pleasure to try out some new recipe the next time I find myself in the kitchen.