- 375 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
- 50 g caster sugar
- For the sauce:
- 1 cup coconut cream
- 1 stick cinnamon
- 1 clove
- 100 g dark chocolate, roughly chopped
1. Mix the flour, sugar, baking powder, 2 t cardamom and salt in a large bowl, then make a well in the centre and add the egg and coconut milk. Mix to form a soft dough.
2. Place the dough on a floured surface and knead for 10 minutes until smooth. Cover and rest for 10 minutes.
3. Cut the dough in half and shape into 2 balls. Roll out each ball into a 2 cm thick circle, then cut each circle into 8 triangles by making 4 incisions through the centre. Fry in the hot oil until golden brown all over. Drain on kitchen paper.
4. Mix the caster sugar and remaining cardamom and sprinkle over the cooked mandazi.
5. To make the chocolate sauce, heat the coconut cream, cinnamon and clove until hot but not boiling. Place the chocolate in a bowl, then strain the heated coconut cream over the chocolate. Allow the chocolate and coconut cream to stand for 1 minute, then stir until smooth. Serve the mandazi with the sauce.
Photographs: Jan Ras
Food assistant: Emma Nkunzana