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Mahindi ya naz
Corn and Coconut is a typical dish of the Swahili Coast of East Africa where Arabic and Indian influences are prominent.
Mahamri are known as ‘Swahili Buns’. Again popular in the Kenyan and Tanzania coastal areas, these deep fried dumplings are eaten for breakfast and used to slurp up sauce at dinner time. They also make a delicious snack by themselves.
Somalian Suqqar is quick fried meat - beef, chicken or lamb, that’s been very finely diced.
Ingredients
Coconut Corn
Yellow corn on the cob, washed and cut into 10cm lengths
1 cup coconut milk powder
1 cup water
1 large onion, diced
½ cup tomato puree
1 tsp ground turmeric
Salt to taste
Suqaar
500g lamb, finely cubed
1 tbsp olive oil
1 onion, diced
2 tbsp tomato puree
½ red capsicum, chopped into small pieces
Salt
Mahamri
500g plain flour
1½ cups coconut milk
1½ tbsp ghee
½ tsp cardamom
¼ cup sugar
1 tsp yeast
Oil for deep frying
Preparation
Coconut Corn
Into a large saucepan place the corn pieces, and all remaining ingredients.
Cook on a low heat for 10 - 15 minutes.
Suqaar
Heat the olive oil over medium heat. Add the lamb and a pinch of salt. Add the onion, tomato puree and capsicum. Stir fry the meat on the boil for a few minutes until cooked. Remove from heat. Ready to serve with Mahamri
Mahamri
Knead the flour, sugar, cardamom seeds, ghee, coconut milk and yeast solution to form dough.
Let the dough rise. Then roll it and cut into triangles.
Heat oil in a deep, heavy-based frying pan. Add the triangles carefully and fry until they puff up and turn golden. Remove from the oil with a slated spoon and serve as an accompaniment to the meal.
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