Glossary and Abbreviations - Unido

Mandazi
This is a fried product made using sweet potato or cassava, mixed with wheat flour, sugar and
oil. Baking powder is used as a raising agent to give an aerated texture to the product.
Different recipes for mandazi are given in Table 4.7.
Table 4.7. Recipes for mandazi
Ingredient
Quantity (g)
Root crop 400 600 800 1200
Wheat flour 1600 1400 1200 800
Sugar 130 130 130 130
Oil 18 18 14 14
Baking powder 30 30 30 30
Table 4.8.
Process for mandazi
Stage In Process
Root crop flour
Mix
Form into shapes
Fry
Drain/cool
Pack
/label
Store
Notes
Fresh pulp may be substituted for up to 60% of the root crop flour
Mix all the ingredients except oil in a bowl. Make a hole in the centre,
all the oil and mix. Add water a little at a time to make a soft dough.
Roll out the dough to 0.5 cm thick and cut to desired shapes
At 160-180 o C for 5-6 minutes using a pan over a fire or in a deep fat
fryer, until the required golden colour has formed. Regularly check oil
quality (see text in 4.1).
On racks or mesh. Collect drained oil and reuse it. Cool product to
room temperature.
Optional - In polythene bags using a heat sealer. Check the fill
weight. Check that the seal is correctly formed. If a paper label is
used, this should either be on the outside of the pack or a double
layer of film is used to avoid oil seepage into the paper.
Store away from heat and sunlight to avoid the development of a
rancid taste in the product.
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