Mikate or Congolese fritters
Mikate is the plural in Lingala, the singular is mokate. They are also prepared in other parts of Africa: puff-puff in Nigeria, bofrot in Ghana, kala in Liberia and mandazi in eastern and southern Africa.
The dough is firmer than that of Belgian fritters or smoutebollen. It is a treat for young and old and very easy to prepare.
- 500 g flour
- 200 g sugar
- 2 bags vanilla sugar
- 1 bag dry yeast
- 1 tsp salt
- lukewarm water
- frying oil
dissolve the yeast in 100 ml of lukewarm water
mix the flour, sugar, vanilla sugar and salt in a large bowl
add the water containing the yeast
add lukewarm water until you have a firm but still liquid dough
cover the bowl with a towel and let it prove for at least 1h
heat the oil in a pan to 170 °Test by the heat with a drop of water: if the water crackles, the oil is warm enough. Then try with one beignet if it sinks, the oil is not hot enough and if it floats the oil is hot enough.
fry the fritters until golden, about 5 minutes
- Mikate: Afrolems