Mikate (Congolese Fried Dough Balls)
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The Tale of Mikate (Congolese Fried Dough Balls)
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Mikate, deep-fried balls of sweetened dough, evolved from French and Belgian doughnut (beignet) traditions introduced during the colonial period, which Congolese cooks adapted with local techniques and ingredients like banana. What began as a colonial import became a distinctly Congolese treat, closely related to Nigeria's puff-puff and East Africa's mandazi.
Ingredients
Scale:· 10 servings
- 3 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp instant yeast
- 1/4 tsp salt
- 1 1/4 cups warm water
- Oil, for deep frying
Instructions
- 1Combine flour, sugar, yeast, and salt in a bowl.
- 2Gradually add warm water, mixing into a soft, sticky dough.
- 3Cover and let rise in a warm place for 1 hour until puffy and bubbly.
- 4Heat oil to 325°F (165°C) in a deep pot.
- 5Scoop spoonfuls of the dough and carefully drop them into the hot oil.
- 6Fry, turning occasionally, until deep golden brown and cooked through, about 5-6 minutes.
- 7Drain on paper towels and serve warm.
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