Kenyan Food Recipes

Mahamri is an alternative to bread or tea biscuits. It is sweetened and spiced. Mahamris are a specialty at the Kenyan coast. Coastal women prepare them for breakfast or even as an accompaniment for vegetarian dishes.


  • Iliki – Swahili for cardamom
  • Amira – Swahili for yeast
  • White flour
  • fresh milk or coconut milk
  • Sugar
  • Eggs- This is optional ·
  • Warm Water
  • Salt
  • Oil


1. Dilute one teaspoon of yeast in a cup of warm water and leave it undisturbed for at least three hours.

2. Mix a teaspoon of crushed cardamom, four tablespoons of sugar, a pinch of salt and three eggs.

3. Add half a cup of warm milk and yeast to the mixture and mix thoroughly.

4. Add three cups of white flour to the paste and knead the dough until it is fine. Make sure it has no flour lumps.

5. Divide the dough into several medium sized balls and roll them onto a floured board or surface.

6. Depending on the size of each ball, cut the rolled dough into smaller pieces. You can cut them circular or square, depending on your choice.

7. Let these balls rest under room temperature for about two hours so as to allow them to lighten up.

8. Pour the oil into a pan and heat it until it is hot. Begin to fry several of the mahamris at a go. Cook them on both sides until they are golden brown in colour. Do not let them stay in the pan for more than three minutes.

Serving tips

Good for breakfast with tea or black coffee. They can also be eaten on their own as a snack, or served with fried cowpeas as a full meal.

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