Honorary Dish of the Day: Soft & Savory Mandazi
Honorary Dish of the Day: Serving up a different take on an utterly delightful signature pastry dish that is very near and dear to our hearts here at The Food Raven kitchen as our honorary dish of the day today - the supremely delicious and ever versatile Soft & Savory Mandazi! Although we have previously briefly highlighted this tasty pastry before on the blog, I decided that we did not quite do justice in fully extolling the amazing qualities that have rightfully earned this dish a permanent position in our food hall of fame and contributed to its affirmed status as an all-time fan favorite 😁.
A popular dish in my native country of Kenya and within the East African region at large, mandazi is made from deep-fried pastry dough and is typically sweet and commonly served for breakfast or as an afternoon tea-time snack. It is very similar to doughnuts and beignets, with baking powder usually incorporated as the key leavening agent to enable the dough to rise. For my recipe, I decided to make a savory version that could not only be enjoyed as a tasty breakfast snack, but also paired with soup or stew for a complete lunch or dinner meal. Self-rising flour typically comes already pre-loaded with sodium, so I tempered that down with about 1/2 cup of brown sugar and honey. I warmed 1 cup of water and seasoned it with the combination of sugar and honey, a dash of olive oil, and about 1/2 teaspoon each of rosemary flakes and ground black pepper for the savory components. I will be working on a compilation over the coming months which will include the full cooking road map for these uniquely savory bites, so be on the lookout for that coming soon. Enjoy! 😋😍
A popular dish in my native country of Kenya and within the East African region at large, mandazi is made from deep-fried pastry dough and is typically sweet and commonly served for breakfast or as an afternoon tea-time snack. It is very similar to doughnuts and beignets, with baking powder usually incorporated as the key leavening agent to enable the dough to rise. For my recipe, I decided to make a savory version that could not only be enjoyed as a tasty breakfast snack, but also paired with soup or stew for a complete lunch or dinner meal. Self-rising flour typically comes already pre-loaded with sodium, so I tempered that down with about 1/2 cup of brown sugar and honey. I warmed 1 cup of water and seasoned it with the combination of sugar and honey, a dash of olive oil, and about 1/2 teaspoon each of rosemary flakes and ground black pepper for the savory components. I will be working on a compilation over the coming months which will include the full cooking road map for these uniquely savory bites, so be on the lookout for that coming soon. Enjoy! 😋😍
