Mahamri (cardamom coconut doughnuts) with Ndizi ya Nazi (coconut‑stewed plantains)

Ingredients

Contains gluten, tree-nut. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Warm the coconut milk and the 1/2 cup of water together to about 105–115°F (40–45°C) so it's warm but not hot.

2. 2

   Put 2 1/4 tsp active dry yeast and 1 tsp of the granulated sugar into the warm liquid, stir gently, and let sit until foamy.

   If the mixture doesn't foam in 8–12 minutes your yeast may be old; start again with fresh yeast.

   10 min
3. 3

   In a large mixing bowl whisk the flour, remaining sugar, salt and ground cardamom until evenly combined.

4. 4

   Make a well in the flour, pour in the foamy yeast mixture and 3 tbsp oil, then mix with a spoon until a shaggy dough forms.

5. 5

   Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 8–10 minutes.

   Dough should be soft and slightly tacky; add a tablespoon of flour only if it is unmanageably sticky.

   10 min
6. 6

   Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise until doubled in size.

   A warm, draft-free spot (near a warm oven or in a turned-off oven with the light on) helps the dough rise in about 60–75 minutes.

   75 min
7. 7

   While the dough rises, peel and slice the plantains into 1-inch pieces and set aside.

8. 8

   Heat 1 tbsp oil in a medium saucepan over medium heat, add the sliced onion and sauté until soft and translucent, about 4–5 minutes.

   5 min
9. 9

   Add the minced garlic and grated ginger to the onions and cook, stirring, until fragrant, about 30 seconds.

10. 10

    Add the plantain slices and brown sugar, toss to coat, then pour in 1 cup coconut milk and 1/2 cup water (or stock), add 1/2 tsp salt and bring to a gentle simmer.

11. 11

    Simmer the plantains gently, uncovered, until tender and the sauce thickens slightly, about 20–25 minutes.

    Reduce heat if the coconut milk is boiling aggressively; a gentle simmer keeps the plantains intact.

    25 min
12. 12

    When the dough has doubled, punch it down and turn it onto a lightly floured surface.

13. 13

    Roll the dough to about 1/4-inch (6 mm) thickness and cut rounds using a 3–3½ inch cutter or cut into triangles for a traditional shape.

    15 min
14. 14

    Arrange the shaped mahamri on a floured tray, cover loosely with a towel, and let them rest/proof until slightly puffy, about 20–25 minutes.

    25 min
15. 15

    While the mahamri proof, finish the plantain stew: stir in lime juice, taste and adjust salt or sugar, then remove from heat and keep warm.

16. 16

    Heat oil for frying in a heavy, deep skillet or wide pot to 350°F (175°C) or medium-high heat; if you don't have a thermometer, test with a small piece of dough—it should sizzle and brown within 40–60 seconds.

    10 min
17. 17

    Fry the mahamri in batches, 3–4 at a time depending on pot size, turning once, until deep golden and puffed, about 3–4 minutes per side (6–8 minutes per batch).

    Don't overcrowd the oil; maintain temperature between batches and skim out any bits to keep oil clean.

    20 min
18. 18

    Transfer fried mahamri to a rack or paper towels to drain and, if desired, toss lightly with a little sugar while still warm.

19. 19

    Serve the warm mahamri alongside the ndizi ya nazi; garnish the plantains with chopped cilantro if using.