Today we make Lime Swahili crepes, also known as magole/magoli [Courtesy, Chef Ali Mandhry]

Today we make Lime Swahili crepes, also known as magole/magoli.


1 cup Unga wa Dola Premium Purpose Flour

1/2 teaspoon sugar

1/4 teaspoon salt

1 cup water

Zest of 1 lime ‍

Juice of 1/2 lime

Vegetable oil for greasing pan (optional)


In a bowl mix all the ingredients until you get a thin consistency.

Heat a lightly oiled nonstick frying pan (griddle) over medium-high heat.

Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe.

Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook until the top of the crepe is no longer wet and the bottom has turned light brown (should take one to two minutes).

Run a spatula around the edge of the skillet to loosen the crepe.

Flip and cook until the other side has turned light brown.

Serve hot. Enjoy!