Life. Love. Food


I always tell you guys not to get discouraged when you encounter kitchen blunders while cooking. Instead, you should learn from your mistakes, pick your self up, and try again util you get it right. Our mamas did not raise quitters :DD. As someone who cooks all the time, kitchen blunders and horrific recipe disasters happen from time to time. But with time, the frequency of the mistakes lessen since you get to know what works and what doesn’t. Your mistakes only aid in making you better if you choose to learn from them. Let no one lie to you that they never make mistakes in the kitchen. We all do! I showed you some of my massive fails in this post (read it if you haven’t). I stumbled a little bit while making my mahamri too. My first try had me create the hardest, flattest and most hideous mahamri LOL! I then sat down, thought hard and figured out where I went wrong and got it right in my next try. I will take you through how to make bomb mahamri, tell you exactly where I went wrong the first round and make sure you get it right on your first try <3

PREP TIME:  2 HOURS            COOK TIME: 30 MIN        MAKES:12


2 1/ 2 cups of all purpose flour

1 cup of coconut powder

1 tablespoon of freshly ground cardamom

6 tablespoons of sugar

2 tablespoons of ghee

1 tablespoon of instant yeast

1/2 a cup of warm milk

1/2 a cup of hot water



In a bowl, mix your dry ingredients: the flour, crushed cardamom, yeast and sugar. Mix everything until well combined.

Add the water while mixing the content, followed by the milk. When all the content are roughly mixed together, melt the ghee and rub it all in. Knead the dough for a minimum of 15 minutes until it is no longer sticking to your hands and it soft and elastic. It is one hell of an arm workout LOL, but trust me, your tongue and tummy will thank you later. Allow it to rest and rise for a minimum of 40 minutes until it has doubled in size. Mine rested for 2 hours and sometimes my mom lets it rest overnight.


Mistake I made the first time:

  1. I kneaded for less than 10 minutes. I mean,LOL at my self for this supreme laziness. And this manifested itself in the result.

2. I did not give my dough ample time to rest and rise. After kneading for less than ten minutes, i had the audacity to proceed to cook after letting my dough rest for just 10 minutes. Fail Kaluhi! Fail!


Once that is done. divide your dough into four balls, each about the size of an orange. Roll each one out and divide it into quarters.

Heat your oil  and proceed to fry until each side is golden brown. Your oil should be moderately hot and not too too hot or cold. As soon as the mahamri turns golden brown flip it. If it stays too long on the heat, especially on the inflated side, it will burst and oil will seep in, and for sure we do not want that.


Mistake I made first time:

3.  The oil I used was extremely hot. This made the surface of the mahamri attain a blistered appearance, or as the coastal people call them, vipelepele.

4. I did not use enough yeast, neither did my dough rest and rise, so the end result was nothing short of flat blistery burnt mahamri. But thank God I found my mistakes and aced it the next time.


Below is the end result of my failed mahamri attempt. But now that I have explained where I went wrong, and what you should do to get it right, I am sure you will ace it at first try.

Once you are done making your mahamri the right way ;)), remove form the heat and serve with your favorite savory meaty dish or mbaazi. I personally LOVE having my mahamri with good ol’ tea!

Perfectly airy, perfectly flavored and perfectly soft and smooth!

Having this made me reminice about the slow, relaxed, humid mornings of Lamu. Having mahamri every single morning was one of my highlights. And now that I can make my own right at home, this will be one of my favorite indulgence.

The soft sweet dough with the nutty flavor of the coconut perfectly complimented by the warm taste of freshly crushed cardamom is one of those things that will make any one of your mornings your best one yet! Now that you have the best recipe, along with do’s and don’ts, you really have to give this a try!



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  1. Okuku Ochieng

    Is there a substitute for the ghee because I really don’t like the smell of it.

    • kaluhiskitchen

      You can use regular butter. Make sure it is unsalted though so that it does not throw off taste and balance of the other ingredients.

  2. Kioi

    You truly know your stuff….thanks alot

    • kaluhiskitchen

      Anytime!! I hope you also get to give this a try! <3

  3. christine

    Tried this recipe and my hubby and kids loved it. Couldn’t find coconut powder though so I used the extra fine which made the end product a little crunchy. Loved it though.

    • kaluhiskitchen

      So good to know your family enjoyed this recipe <3

  4. Bella

    One of my favourite coastal dishes.

    • kaluhiskitchen

      Mine too <3

  5. Cheryl

    Hi…I am amazed that I found a few of my favorite things here 😊.crepes ,mahamri and mbaazi and of course many pleasant surprises !thank you !!

    • kaluhiskitchen

      Welcome to the fam! <3 #KNation!

  6. Kate

    After what was arguably the longest workout I’ve had in the kitchen, I’m so thrilled… Tastiest mahamri EVER! Thanks Kaluhi.

    • kaluhiskitchen

      This work out pays off once you have a taste of the mahamri <3 LOL! A nd I an glad you enjoyed them too!

  7. Claire

    For the longest time, I used to make such ugly and scary mahamris and had almost given up on ever making these snacks for my family.

    Then I tried this recipe.
    Let’s just say I’m now the mahamri super-hero in my house.
    Thanks Kaluhi.

    • kaluhiskitchen

      Trust me, I can totally relate when it comes to making scary mahamris! LOL! I am glad now we both have it right and now your fam-bam is enjoying them as well.


  8. Irene

    I am inspired…being far from home i am looking forward to using your recipes to make my free time useful and prepare homely dishes to kill the homesickness!
    You are a life saver !

    • kaluhiskitchen

      Hope you enjoy them and have a taste of sweet home!<3

  9. Emmah

    am just imagining a mahamri and a mug of hot chocolate in this cold weather….great food …

    • kaluhiskitchen

      Perfect time of year to indulge in some mahamri!!!

  10. Samora

    I FINALLY made mahamri and they were gooooood. I used coconut paste though. Very proud of myself. Thank you.

    • kaluhiskitchen

      Proud of you too <3

  11. Brooke

    Where do I get the coconut flour ?or is it the same as dessicated coconut 🙄?

    • kaluhiskitchen

      Supermarket and no flour is not the same as dessicated coconut

  12. Juliana

    I left my dough sit overnight and the mahamris came out with a sour taste what was my mistake? I used home made coconut milk though.

    • kaluhiskitchen


    • A

      Your dough fermented

      • Kaluhi

        No. It rose

  13. Sylvia

    I have just prepared my dough, I will try in the morning. Fingers crossed 😉

    • kaluhiskitchen


  14. Kristeen

    Made them yesterday night for breakfast dinner 😊😊, amazing thank you 💜💜

    • kaluhiskitchen

      Happy you enjoyed!

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