Mandazi are spicy, fluffy East African doughnuts made even more delicious with @keletso.motau’s luscious sauce. Shall we? - INGREDIENTS 475 g flour, plus extra for dusting 100 g sugar 11⁄2 t baking powder 4 t ground cardamom 1⁄2 t salt 1 free range egg, beaten 1 can coconut milk Canola oil, for frying zest of 1 ClemenGoldTM 50 g caster sugar FOR THE CHOCOLATE SAUCE: INGREDIENTS 1 cup coconut cream 1 cinnamon stick 1 clove Rind of 1⁄2 ClemenGoldTM 100 g dark chocolate, roughly chopped METHOD To make the mandazi, mix the flour, sugar, baking powder, 2 t of the ground cardamom, and salt in a large bowl. Make a well in the centre and add the egg and coconut milk. Mix together to form a soft dough. Turn the dough out onto a floured surface and knead for 10 minutes until smooth. Cover with a cloth and allow to rest for 10 minutes. Cut the dough in half and form into 2 balls. Roll out each ball into a 2 cm-thick circle, then divide each circle into 8 triangles by making 4 cuts through the centre. Fry the dough triangles in the canola oil until golden brown on all sides. Remove from the oil, and place onto a paper towel. Mix the ClemenGoldTM zest and caster sugar with the remaining ground cardamom, and sprinkle over the cooked mandazi. To make the chocolate sauce, heat the coconut cream, cinnamon, clove and ClemenGoldTM rind in a saucepan until hot, but not boiling. Place the chocolate in a bowl, then strain the coconut mixture and pour over the chocolate while it’s still hot. Mix until the chocolate sauce is smooth, and serve with the mandazi.