Kenyan Gluten-Free Roasted Cashew & Corn Maize Cakes (Mahamri) – A Mouthwatering Delight
Discover this gourmet twist on a traditional Kenyan snack with our gluten-free Roasted Cashew & Corn Maize Cakes (Mahamri). This exotic recipe combines the rich flavors of cashew butter with cornmeal and coconut milk to create an unforgettable sensory experience. Enjoy these beautifully crafted Mahamri at any gathering or as a delectable snack on the go.
Allergens
Nuts (Cashew)
Ingredients
- 2 cups cornmeal (gluten
- free)
- 1 cup roasted cashew butter (homemade or store
- bought)
- 1/4 cup sugar
- 1 teaspoon baking powder (gluten
- free)
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup coconut milk (full fat)
- 2 large eggs
- 3 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the cornmeal, baking powder, salt, and cinnamon.
- In a separate bowl, combine the cashew butter, sugar, coconut milk, eggs, vegetable oil, and vanilla extract until smooth.
- Gradually pour the wet ingredients into the dry ingredients while gently stirring to avoid overmixing. The batter should be smooth and slightly thick.
- Preheat a non stick griddle or pan over medium heat. Grease the surface with a bit of vegetable oil.
- Pour about 1/4 cup of batter onto the preheated griddle for each cake, spreading it gently into a circle shape. Cook until bubbles form on the surface and the edges are golden brown, approximately 2 3 minutes. Flip the cakes and cook for another 2 3 minutes until the other side is golden brown.
- Transfer the cooked Mahamri to a plate and cover with aluminum foil to keep them warm while you finish cooking the remaining batter.
Chef’s Insight
The secret to perfect Mahamri is in the cashew butter - its rich, smooth texture adds depth to the flavor profile, creating a unique sensory experience.
Notes
For optimal flavor and texture, use fresh cashew butter made from whole roasted cashews.