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Preparation: deleted redundant, tautological, and oververbose content; punctuation and other corrections
[td]==Preparation==[/td] [td][[File:Mandazi Production.JPG|thumb|left|upright|Mandazi being fried]][/td]
[td][[File:Mandazi Production.JPG|thumb|left|upright|Mandazi being fried]][/td] [td]Mandazi are made by briefly cooking the dough in [[cooking oil]]. The ingredients typically used to make mandazi include [[water]], [[sugar]], [[flour]], [[yeast]], and [[milk]]. [[Coconut milk]] is also commonly added for sweetness.<ref name="Maandazi Ya Nazi">{{cite web|url=http://activechef.blogspot.com/2010/05/maandazi-ya-hiliki-na-tui-la-nazi.html|title=Jinsi ya Kupika Maandazi ya Nazi|date=28 May 2010 |publisher=Active Chef Issa Kapande|access-date=5 February 2014}}</ref><ref name="Taste of Tanzania">{{cite web|url=http://tasteoftanzania.com/blog/maandazi/|title=MaandaziRecipe|publisher=Taste of Tanzania by Mariam Kinunda|access-date=5 February 2014|archive-date=26 December 2017|archive-url=https://web.archive.org/web/20171226053307/http://tasteoftanzania.com/blog/maandazi|url-status=dead}}</ref> When coconut milk is added, mandazi are commonly referred to as ''mahamri'' or ''mamri''.<ref name="encyclopedia">{{cite book|title=East Africa|editor=Solomon Katz|publisher=[[Gale (publisher)|Gale Cengage]]|series=Encyclopedia of Food & Culture|volume=1|url=http://www.enotes.com/food-encyclopedia/east-africa|access-date=16 November 2009|archive-url=https://web.archive.org/web/2009021...food-encyclopedia/east-africa|archive-date=14 February 2009}}</ref> [[Peanut|Ground peanuts]] and [[almond]]s, among other ingredients, can also be used to add a different flavour. After being cooked, they can be eaten warm or left to cool down. They are popular in the [[African Great Lakes]] region, as they can be eaten in accompaniment with many things. They are commonly made in the morning or the night before, eaten with breakfast, then re-heated in the evening for dinner.<ref name="swahilirecipes" /> Mandazi are also commonly eaten with [[tea]] or fresh fruit juice, or are eaten as snacks by themselves. Different dips, often fruit flavoured, can be used to add various tastes.<ref name="kitoweo">{{cite web|url=http://www.kitoweo.com/sample_menu-complete.html|title=Sample Menu|publisher=Kitoweo|access-date=17 November 2009|archive-url=https://web.archive.org/web/2010113...com/sample_menu-complete.html|archive-date=30 November 2010|url-status=dead}}</ref> Mandazi can also be eaten as a [[dessert]] after a meal where it is often served with [[powdered sugar|powdered]] or [[cinnamon sugar]] to add sweetness.<ref name="cookbook" />[/td]
[td]Mandazi are made by briefly cooking the dough in [[cooking oil]]. [[Coconut milk]] may be added for sweetness.<ref name="Maandazi Ya Nazi">{{cite web|url=http://activechef.blogspot.com/2010/05/maandazi-ya-hiliki-na-tui-la-nazi.html|title=Jinsi ya Kupika Maandazi ya Nazi|date=28 May 2010 |publisher=Active Chef Issa Kapande|access-date=5 February 2014}}</ref><ref name="Taste of Tanzania">{{cite web|url=http://tasteoftanzania.com/blog/maandazi/|title=MaandaziRecipe|publisher=Taste of Tanzania by Mariam Kinunda|access-date=5 February 2014|archive-date=26 December 2017|archive-url=https://web.archive.org/web/20171226053307/http://tasteoftanzania.com/blog/maandazi|url-status=dead}}</ref> When coconut milk is added, mandazi are commonly referred to as ''mahamri'' or ''mamri''.<ref name="encyclopedia">{{cite book|title=East Africa|editor=Solomon Katz|publisher=[[Gale (publisher)|Gale Cengage]]|series=Encyclopedia of Food & Culture|volume=1|url=http://www.enotes.com/food-encyclopedia/east-africa|access-date=16 November 2009|archive-url=https://web.archive.org/web/2009021...food-encyclopedia/east-africa|archive-date=14 February 2009}}</ref> [[Peanut|Ground peanuts]] and [[almond]]s, among other ingredients, may be used to add a different flavour. After being cooked, they can be eaten warm or left to cool down. They are popular in the [[African Great Lakes]] region, as they can be eaten in accompaniment with many things. They are commonly made in the morning or the night before, eaten with breakfast, then re-heated in the evening for dinner.<ref name="swahilirecipes" /> Mandazi are also commonly eaten with [[tea]] or fresh fruit juice, or are eaten as snacks by themselves. Different dips, often fruit-flavoured, can be used to add various tastes.<ref name="kitoweo">{{cite web|url=http://www.kitoweo.com/sample_menu-complete.html|title=Sample Menu|publisher=Kitoweo|access-date=17 November 2009|archive-url=https://web.archive.org/web/2010113...com/sample_menu-complete.html|archive-date=30 November 2010|url-status=dead}}</ref> Mandazi may also be eaten as a [[dessert]], served with [[powdered sugar]] or [[cinnamon sugar]].<ref name="cookbook" />[/td] [td][/td]
[td][/td] [td]==See also==[/td]
[td]==See also==[/td]
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[td]==Preparation==[/td]Revision as of 01:22, 1 September 2025
[/td][td]==Preparation==[/td] [td][[File:Mandazi Production.JPG|thumb|left|upright|Mandazi being fried]][/td]
[td][[File:Mandazi Production.JPG|thumb|left|upright|Mandazi being fried]][/td] [td]Mandazi are made by briefly cooking the dough in [[cooking oil]]. The ingredients typically used to make mandazi include [[water]], [[sugar]], [[flour]], [[yeast]], and [[milk]]. [[Coconut milk]] is also commonly added for sweetness.<ref name="Maandazi Ya Nazi">{{cite web|url=http://activechef.blogspot.com/2010/05/maandazi-ya-hiliki-na-tui-la-nazi.html|title=Jinsi ya Kupika Maandazi ya Nazi|date=28 May 2010 |publisher=Active Chef Issa Kapande|access-date=5 February 2014}}</ref><ref name="Taste of Tanzania">{{cite web|url=http://tasteoftanzania.com/blog/maandazi/|title=MaandaziRecipe|publisher=Taste of Tanzania by Mariam Kinunda|access-date=5 February 2014|archive-date=26 December 2017|archive-url=https://web.archive.org/web/20171226053307/http://tasteoftanzania.com/blog/maandazi|url-status=dead}}</ref> When coconut milk is added, mandazi are commonly referred to as ''mahamri'' or ''mamri''.<ref name="encyclopedia">{{cite book|title=East Africa|editor=Solomon Katz|publisher=[[Gale (publisher)|Gale Cengage]]|series=Encyclopedia of Food & Culture|volume=1|url=http://www.enotes.com/food-encyclopedia/east-africa|access-date=16 November 2009|archive-url=https://web.archive.org/web/2009021...food-encyclopedia/east-africa|archive-date=14 February 2009}}</ref> [[Peanut|Ground peanuts]] and [[almond]]s, among other ingredients, can also be used to add a different flavour. After being cooked, they can be eaten warm or left to cool down. They are popular in the [[African Great Lakes]] region, as they can be eaten in accompaniment with many things. They are commonly made in the morning or the night before, eaten with breakfast, then re-heated in the evening for dinner.<ref name="swahilirecipes" /> Mandazi are also commonly eaten with [[tea]] or fresh fruit juice, or are eaten as snacks by themselves. Different dips, often fruit flavoured, can be used to add various tastes.<ref name="kitoweo">{{cite web|url=http://www.kitoweo.com/sample_menu-complete.html|title=Sample Menu|publisher=Kitoweo|access-date=17 November 2009|archive-url=https://web.archive.org/web/2010113...com/sample_menu-complete.html|archive-date=30 November 2010|url-status=dead}}</ref> Mandazi can also be eaten as a [[dessert]] after a meal where it is often served with [[powdered sugar|powdered]] or [[cinnamon sugar]] to add sweetness.<ref name="cookbook" />[/td]
[td]Mandazi are made by briefly cooking the dough in [[cooking oil]]. [[Coconut milk]] may be added for sweetness.<ref name="Maandazi Ya Nazi">{{cite web|url=http://activechef.blogspot.com/2010/05/maandazi-ya-hiliki-na-tui-la-nazi.html|title=Jinsi ya Kupika Maandazi ya Nazi|date=28 May 2010 |publisher=Active Chef Issa Kapande|access-date=5 February 2014}}</ref><ref name="Taste of Tanzania">{{cite web|url=http://tasteoftanzania.com/blog/maandazi/|title=MaandaziRecipe|publisher=Taste of Tanzania by Mariam Kinunda|access-date=5 February 2014|archive-date=26 December 2017|archive-url=https://web.archive.org/web/20171226053307/http://tasteoftanzania.com/blog/maandazi|url-status=dead}}</ref> When coconut milk is added, mandazi are commonly referred to as ''mahamri'' or ''mamri''.<ref name="encyclopedia">{{cite book|title=East Africa|editor=Solomon Katz|publisher=[[Gale (publisher)|Gale Cengage]]|series=Encyclopedia of Food & Culture|volume=1|url=http://www.enotes.com/food-encyclopedia/east-africa|access-date=16 November 2009|archive-url=https://web.archive.org/web/2009021...food-encyclopedia/east-africa|archive-date=14 February 2009}}</ref> [[Peanut|Ground peanuts]] and [[almond]]s, among other ingredients, may be used to add a different flavour. After being cooked, they can be eaten warm or left to cool down. They are popular in the [[African Great Lakes]] region, as they can be eaten in accompaniment with many things. They are commonly made in the morning or the night before, eaten with breakfast, then re-heated in the evening for dinner.<ref name="swahilirecipes" /> Mandazi are also commonly eaten with [[tea]] or fresh fruit juice, or are eaten as snacks by themselves. Different dips, often fruit-flavoured, can be used to add various tastes.<ref name="kitoweo">{{cite web|url=http://www.kitoweo.com/sample_menu-complete.html|title=Sample Menu|publisher=Kitoweo|access-date=17 November 2009|archive-url=https://web.archive.org/web/2010113...com/sample_menu-complete.html|archive-date=30 November 2010|url-status=dead}}</ref> Mandazi may also be eaten as a [[dessert]], served with [[powdered sugar]] or [[cinnamon sugar]].<ref name="cookbook" />[/td] [td][/td]
[td][/td] [td]==See also==[/td]
[td]==See also==[/td]
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