Mahamri, from Kenya, is a staple bread of the Swahili people. Some housewives make it every morning for breakfast. It can be eaten cold or reheated for dinner. It can be eaten with butter or alone.

1 lb. white flour
2 oz. sugar
2 dessert spoonfuls ghee (clarified butter)
1 tsp. yeast diluted in a little warm water
1 1/2 c. coconut milk or water
Oil for deep frying
1/2 tsp. cardamom seeds

Thoroughly knead the flour, sugar, cardamom seeds, ghee, coconut milk and yeast solution to form a dough. Knead until smooth and blistered. Divide into 8 balls. Roll each ball into a 6-inch circle. Cut into quarters. Put well apart on a floured board or paper and keep in a warm room for about 2 hours or until the dough has risen and become light. Deep fry on both sides until brown. The buns should be a light, golden brown, but not dark brown. Serve hot with curry.