Congolese Mikate (Fried Doughnuts)
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The Tale of Congolese Mikate (Fried Doughnuts)
Story updated
Mikate are simple fried dough balls, part of the broader West and Central African tradition of deep-fried breakfast breads shared with dishes like Cameroonian puff-puff and Nigerian puff-puff. In the DRC they're a popular street food and breakfast staple, often sold hot by roadside vendors in cities like Kinshasa.
Ingredients
Scale:· 8 servings
- 4 cups all-purpose flour
- 1/2 cup sugar
- 2 1/4 tsp active dry yeast
- 1/4 tsp salt
- 2 cups warm water
- Vegetable oil, for frying
Instructions
- 1In a large bowl, whisk together flour, sugar, yeast, and salt.
- 2Gradually stir in warm water until a thick, smooth, elastic batter forms.
- 3Cover the bowl with a cloth and let the batter rise in a warm place for 60-90 minutes until doubled in size and bubbly.
- 4Heat vegetable oil in a deep pot to about 175C (350F).
- 5Using a wet hand or spoon, scoop small portions of the batter and drop carefully into the hot oil.
- 6Fry in batches, turning occasionally, until deep golden brown and cooked through, about 4-5 minutes per batch.
- 7Drain on paper towels and serve warm as a popular breakfast item or street snack, plain or dusted with sugar.
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