Ingredients

Method

• 475 g flour, plus extra for dusting
• 100 g sugar
• 1½ t baking powder
• 4 t ground cardamom
• ½ t salt
• 1 free-range egg, beaten
• 1 x 400 ml can coconut milk
• canola oil, for frying
• 1 ClemenGold, zested
• 50 g caster sugar
For the sauce:
• 1 cup coconut cream
• 1 stick cinnamon
• 1 clove
• ½ rind of ClemenGold
• 100 g dark chocolate, roughly chopped
Ingredients aren't specified.

Method

Ingredients

1. To make the mandazi, mix the flour, sugar, baking powder, 2 t cardamom and salt in a large bowl. Make a well in the centre and add the egg and coconut milk. Mix to form a soft dough.

2. Turn the dough out onto a floured surface and knead for 10 minutes until smooth. Cover with a cloth and allow to rest for 10 minutes.

3. Cut the dough in half and shape into 2 balls. Roll out each ball into a 2cm-thick circle, then divide each circle into 8 triangles.

4. Fry the dough in the canola oil until golden brown. Remove from the oil and drain on kitchen paper.

5. Mix the ClemenGold zest and caster sugar with the remaining cardamom, and sprinkle over the cooked mandazi.

6. To make the chocolate sauce, heat the coconut cream, cinnamon, clove and ClemenGold rind in a saucepan until hot, but not boiling.

7. Place the chocolate in a bowl, strain the coconut mixture and pour over the chocolate while it’s still hot. Mix until the chocolate sauce is smooth and serve with the mandazi.

Find more sweet treat recipes here. 

Photographs: Jan Ras
Food assistant: Emma Nkunzana