Ingredients
- 500 g wheat flour
- 80 g sugar
- 1 packet baker’s yeast (7 g) or 1 tsp baking powder
- 1 egg, optional
- 250 ml warm milk or warm water
- 2 tbsp oil in the dough
- 1 pinch of salt
- ½ tsp cardamom or vanilla, optional
- Frying oil
Method
- 01 Mix flour, sugar, salt and yeast (or baking powder). Add the egg if using, oil and warm liquid to a soft dough.
- 02 Knead 5 minutes. Cover and rise 45 minutes (or rest 20 minutes if baking powder).
- 03 Roll out on a floured board; cut into diamonds or rectangles about 1 cm thick.
- 04 Heat oil to medium. Fry the andazi without crowding.
- 05 Cook 2–3 minutes per side until golden. Drain.
- 06 Serve warm, plain, with tea or coffee.
Andazi (also mandazi in Swahili) are everyday fritters on the Congolese shore of Tanganyika—Kalemie first. Less sweet than some city doughnuts; breakfast or snack. Cousins: [mikate](/en/recettes/mikate/), [cassava fritters](/en/recettes/beignets-manioc/). Local drink: [munkoyo](/en/recettes/munkoyo/).
In the same spirit
Other recipes close by territory or by gesture.
-
Mikate
Mikate recipe: Congolese yeasted doughnuts, crisp outside and soft inside—Kinshasa street snack and home treat.
20 min prep · 20 min cook
-
Cassava fritters
Cassava fritters recipe: grated sweet cassava bound into a batter then fried — a snack distinct from mikate (leavened dough) and banana fritters.
25 min prep · 20 min cook
-
Munkoyo
A lightly tangy cereal drink from a short fermentation of maize porridge with munkoyo roots.
25 min + 24 h fermenting prep · 20 min cook