NUTMEG MIXED SPICE MANDAZI

Today feels very much like a weekend. There is an undeniable calm in the air. A kind of quietness makes it easy to lose track of the actual day of the week. I have been sensing this energy since I woke up this morning. I wonder if anyone else is experiencing this same feeling. Perhaps it has something to do with the lingering national election atmosphere. Even though the ballots have already been cast, the results have begun to settle into the national consciousness. It is as if everyone remains suspended in a state of pause. Conversations are slower, routines feel lighter, and the usual urgency that defines weekdays seems to have taken a break.

The house is full of familiar voices. Occasionally, there are bursts of laughter from the living room. It is the kind of environment that invites comfort and the desire to create something warm and inviting. I walked into the kitchen with the intention of preparing breakfast, only to realize that we were out of bread. There is something slightly disappointing about that moment when a staple item is missing, especially in the morning. I was not discouraged. Instead, I took it as an opportunity to make something a little more special and more filling. It was something that would satisfy not only hunger but also the mood that was hanging in the air.

Mandazi came to mind immediately. Mandazi have long been a staple in many homes, especially in East African households. Their soft texture and lightly sweetened flavor make them a favorite for breakfast, teatime, or even as an anytime snack. What makes them particularly appealing to me is how quickly they can be prepared in large quantities. This efficiency was ideal today with the entire household present.

I went with my usual method for preparing Mandazi, but this time I decided to experiment a little. I reached for the nutmeg and mixed spices tucked away in my pantry. These spices had been calling out to be used. I knew that incorporating them would elevate the flavor. The fragrance of the Mandazi would be elevated in a remarkable way. The decision to use those spices was a small creative twist, but it brought a great sense of anticipation.

As I mixed the ingredients together, I noticed the aroma beginning to subtly rise from the bowl. This happened even before the frying process began. There is something deeply comforting and nostalgic about the scent of spices like nutmeg. It brings back memories of earlier days in the kitchen. I remember helping elders prepare meals. Sometimes, I would just sit nearby as food cooked slowly on the stove. It is a scent that signals care, warmth, and the joy of sharing food with others.

Once the dough was ready and rested, I rolled it out and began cutting it into shapes. At this point, the excitement in the household started to build. The sound of oil heating in the pan is unmistakable. Soon the first few Mandazi floated and puffed up. They turned that golden brown that always promises something good. As they fried, the entire house was filled with the aroma of spices and freshly cooked dough. It was one of those moments that makes cooking feel more like a gift than a chore.

There was no need to call anyone to the kitchen. The scent had already done the job of announcing that something special was underway. One by one, people wandered in, drawn by the delicious smell. I watched as they reached for the warm Mandazi. It was still fresh from the pan. Their faces lit up as they took that first bite. There is something so fulfilling about seeing your family enjoy something you have prepared with care. It is not only nourishment, but an act of love.

Mandazi may look simple, but they are quite versatile. Their ability to carry the flavor of spices makes them endlessly customizable. The addition of nutmeg and mixed spices in this batch created a deeper, more aromatic version than usual. It was slightly richer, more inviting, and undeniably satisfying. These spices not only enhanced the flavor but also added a layer of warmth that matched the day’s mood perfectly.

I sipped on my tea and enjoyed a few Mandazi. I found myself reflecting on how food can transform the energy in a space. Without bread, breakfast could have been uninspiring, but choosing to make Mandazi turned it into something much more enjoyable. The kitchen had become a place of connection and joy. It reminded me that cooking can be grounding. It also offers comfort, especially on days when the world feels slightly tilted.

There is something beautiful in turning to familiar foods when the atmosphere feels uncertain or unusual. In this case, the election mood had placed a kind of invisible weight on the air. Preparing something with my hands helped to lighten that. It is fascinating how food has the power to shape not only our physical well-being but also our emotional landscapes. The act of preparing Mandazi involved several sensory experiences. I heard the oil bubble. I smelled the spices as they bloomed in the heat. Then I tasted that perfectly cooked piece. These sensations worked together. These sensations brought calm and contentment to what could have been an ordinary or even stressful morning.

I am beginning to think that Mandazi are becoming a new favorite in our household. They have always been appreciated, of course, but this experience reminded me of their charm. They are reliable, easy to prepare in larger batches, and endlessly adaptable to suit your taste preferences. They are wonderful on their own. You can enjoy them with a cup of tea or coffee. If prepared with less sugar, they can even be served alongside savory dishes.

I love how food traditions continue to evolve within our homes. Every time you make something, there is room to explore. Even if it is a dish you have prepared many times before, you can add something new. You can adjust to your mood or available ingredients. Today it was the nutmeg and mixed spices. Tomorrow, it might be orange zest or a dash of cardamom. The beauty of Mandazi is that they welcome such changes gracefully.

It is also worth appreciating how such dishes bring people together without much effort. The moment the smell started wafting through the house, everyone began to gather around the kitchen. There was no need for announcements. There was no need for a schedule. The food spoke for itself, and the shared enjoyment created a pocket of happiness in the day. In times when people are often distracted by screens, they are pulled in different directions by responsibilities. Preparing and sharing Mandazi became a moment of presence.

As the day moves forward, I can already see that the batch I made will not last very long. People have been picking at them. They pair them with everything from peanut butter to jam. They enjoy them warm or at room temperature. I do not mind at all. In fact, I am already looking forward to preparing another batch soon. It brings me joy to know I can make something with my own hands. It brings comfort and happiness to those around me.

So today may not be a weekend officially, but it certainly carries the spirit of one. It is a day when time feels slower. The kitchen becomes the heart of the home. Something as simple as Mandazi takes center stage. Whether you are in an election season or a public holiday, Mandazi can bring warmth to your day. You could even be having a quiet morning. Mandazi can bring warmth to your day. They add flavor and connection to any moment.

Have you made Mandazi recently? If you have, I would love to hear how you like to enjoy them. Do you add spices to yours as well, or do you prefer the traditional version? Are they a breakfast favorite, or do you enjoy them throughout the day? Let us celebrate the small joys that food brings, especially on those unexpectedly calm and reflective days.

Ingredients

1 Cup Milk
1 1/2 Tablespoon Cinnamon
1 1/2 Cups Vegetable Oil for frying
1 Tablespoon Nutmeg
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
3 Tablespoon Margarine/Butter
4 Tablespoon Sugar
Pinch Salt
2 Eggs

Method
-Sift Flour into a large bowl. Add Baking powder. Add in the Margarine/Butter and rub with your hands until mixture resembles breadcrumbs
-Add Sugar, Cinnamon, Nutmeg and  Mix well and set aside
-Mix the Milk and Eggs together until well combined.
-Pour the Milk-Egg mixture into the dry ingredients
-Knead the dough with your hands until it has become firm but still soft
-Cover the dough with clean kitchen cloth and let rest for 30 minutes in a warm place
-After the dough has rested and poofed, take it from the bowl and place it on a lightly floured surface
-Cut the dough into four equal parts
-Take one of the dough and roll in out into a circle. The thickness should be 1/4 inch, but you can roll thinner or thicker depending on your preference
-Use a Glass, Plastic Cup, Cookie Cutter to cut into suitable sizes or shapes

-I used the rim of a Glass to cut out round shapes of the Mandazi
-Cut the circles out from the rolled out dough
-The excess pieces of the dough set aside as you will roll them again and cut out the shapes
-Repeat the process of cutting the shapes until all the dough is finished
-Heat the oil in a heavy bottomed deep cooking pan
-Let the oil heat until it is very hot. If the oil has not heated enough the Mandazi will absorb a lot of oil while cooking
-Cook the Mandazi until golden brown
-Remove the Mandazi from the oil, shake the ladle a bit to let excess oil drop back into the pan
-Put the Mandazi in a large bowl on kitchen paper to drain out excess oil, cover to keep warm until you have cooked all the Mandazi
-You never waste any Mandazi dough. When you are cutting out the round shapes, there will be the outside shapes that remain
-You can keep adding to the dough until you finish cutting them or you can just leave them as you cut and cook them on their own

-Fry the remaining pieces at the end

-They are small and crunchy

-Crunchy on the out side but soft and fluffy on the inside

print recipe

NUTMEG MIXED SPICE MANDAZI

by Mulunga Alukwe August-9-2017

Ingredients

• 1 Cup Milk
• 1 1/2 Cinnamon
• 1 1/2 Nutmeg
• 2 Cups All Purpose Flour
• 1 Teaspoon Baking Powder
• 3 Tablespoon Butter
• 4 Tablespoons Sugar
• 2 Eggs
• Pinch Salt

Instructions

-Sift Flour into a large bowl. Add Baking powder. Add in the Margarine/Butter and rub with your hands until mixture resembles breadcrumbs-Add Sugar, Cinnamon, Nutmeg and Mix well and set aside-Mix the Milk and Eggs together until well combined. Pour the Milk-Egg mixture into the dry ingredients-Knead the dough with your hands until it has become firm but still soft-Cover the dough with clean kitchen cloth and let rest for 30 minutes in a warm place-After the dough has rested and poofed, take it from the bowl and place it on a lightly floured surface. Cut the dough into four equal parts. Take one of the dough and roll in out into a circle. The thickness should be 1/4 inch, but you can roll thinner or thicker depending on your preference-Use a Glass, Plastic Cup, Cookie Cutter to cut into suitable sizes or shapes-Heat the oil in a heavy bottomed deep cooking pan. Let the oil heat until it is very hot. If the oil has not heated enough the Mandazi will absorb a lot of oil while cooking-Cook the Mandazi until golden brown. Turn once so that the second side cooks-Put the Mandazi in a large bowl on kitchen paper to drain out excess oil, cover to keep warm until you have cooked all the Mandazi-Serve with a drink or have as a snack

Details

Prep time: 45 mins Cook time: 30 mins Total time: 1 hour 15 mins Yield: 4 Servings

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