I first tasted Mahamri at the Kenyan coastal town of Mombasa (before it was upgraded to a city), while on transit to Lamu island. I wasn't quite amused, as I had expected Mahamri to be sweeter than its distant cousin, Mandazi. With time, however, I formed a longing for them, as I finally understood the science behind preparing them. There seems to be some debate about the difference between the two tea accompaniments. Both Mahamri and Mandazi are deep fried in oil, and both are prepared using regular plain white flour. According to my observation, the major difference is that ingredients like yeast (hamira), coconut milk and cardamom (iliki) are added in the preparation of Mahamri, while baking powder, milk and sugar are used in Mandazi. However, every person has their own preference and can tweak their recipe as much as they like. At the end of the day, what goes in doesn't defile a man, its what comes out, right?
So far, I've used two different tutorials from You-Tube for making Mahamri. I like trying different styles before settling for my preference.
Here is the link to Swahili Delicacies' version.
And here is another link to Xawaash's version.
Masala tea goes very well with Mahamri and takes me on a mental trip back to the bustling historically rich coastal shores of my home country, Kenya.
What's your favourite tea accompaniment?