Mikate or congolese fritters


Mikate or Congolese fritters

Mikate or Congolese fritters are made of plain flour and eaten at parties, as street food, hot or cold, sweet or savory. 

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.

Course Dessert, Side Dish
Cuisine Africa, Congo, Ghana, Liberia, Nigeria, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
Calories 444 kcal


  • 500 g flour
  • 200 g sugar
  • 2 bags vanilla sugar
  • 1 bag dry yeast
  • 1 tsp salt
  • lukewarm water
  • frying oil


  1. dissolve the yeast in 100 ml of lukewarm water

  2. mix the flour, sugar, vanilla sugar and salt in a large bowl
  3. add the water containing the yeast
  4. add lukewarm water until you have a firm but still liquid dough
  5. cover the bowl with a towel and let it prove for at least 1h
  6. 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.
  7. fry the fritters until golden, about 5 minutes

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