Mahamri

Mahamri are soft dough fritters flavoured with coconut milk and cardamom, deep-fried until they puff up and turn golden. They are made in the Comoros and also in Kenya and Tanzania, so the recipe is shared across the region, and each kitchen has its own version. Mahamri are usually eaten at breakfast or as a snack, often with tea.

What it really is

Flour, coconut milk, sugar, cardamom and baking powder are mixed into a soft dough, shaped by hand into small pieces and dropped into hot oil. The fritters puff and brown as they fry. The coconut gives a mild, rich sweetness and the cardamom adds a warm, fragrant note, so the flavour is more aromatic than plain fried dough. Inside they are soft and slightly chewy, and the edges turn crisp and golden.

Recipes vary widely. Some cooks use more sugar and make them clearly sweet, others keep them only lightly sweet, and the amount of coconut milk changes the texture.

How it's served

• Hot or warm, straight from the fryer, while the outside is still crisp.
• Plain, or with a cup of tea, which is the usual companion.
• Eaten by hand, whole or broken into pieces.

How to write it on the menu

• Name the dish as mahamri and add "coconut and cardamom fritter" so guests know what they are ordering.
• Flag wheat, because the dough is made with wheat flour.
• Coconut milk is not dairy, but say so, since guests with a milk allergy often ask.
• State whether the fritters are sweet, since sugar levels differ between kitchens, and say if they share a fryer with fish or shellfish.
• Give the number of pieces per portion, since they are usually sold by piece or by weight.