Mahamri (Swahili buns)

450 g (3 cups) plain flour

1 cup Emma Coconut Milk Powder 50%

55 g (¼ cup) white sugar

1 tsp ground cardamom

1 tbsp dried active yeast

300ml milk

Oil, for deep-frying

Coconut Corn

6 corn cobs, cut into 10 cm-thick pieces

1 cup coconut milk powder (recommend Emma Coconut Powder)

500 ml water

1 large onion, diced

3 tbsp tomato puree

1 tsp turmeric powder

Suqar

1 tbsp olive oil

500 g lamb, finely diced

1 onion, diced

½ red capsicum, finely diced

2 tbsp tomato puree

1 pinch salt

Step 1

To make the mahamri, mix the flour, Emma Coconut Milk Powder 50%, sugar, cardamom and yeast in a large bowl (see Note). Add the milk and combine well to form a dough. Turn dough onto a floured surface and knead for 3-4 minutes or until dough springs back when pressed with a finger. Place into an oiled bowl, cover with a tea towel and place in a warm place for 1 hour or until dough doubles in bulk. Punch dough down, and cut into 3. Form the dough into balls. Use a rolling pin to roll out to 5 mm thick rounds. Cut each round into quarters.Heat the oil in a deep, heavy-based frying pan. When the oil is hot, add the mahamri carefully, a few at a time, and fry until they puff up and turn golden. Remove with a slotted spoon and drain on paper towel.

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Step 2

To make the coconut corn, put the corn pieces in a large saucepan. Mix the remaining ingredients together and pour over the corn. Cook over low heat for 10–15 minutes. Set aside.

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Step 3

To make the suqar, heat the olive oil in a large frying pan over medium heat. Add the remaining ingredients and stir-fry or until the meat is cooked. Set aside.

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Step 4

Serve the coconut corn and suqaar with the buns for dipping. Break apart a bun and use as a scoop.

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