Recipe by Nubian
This recipe is well known and loved by most african countries (West, Central and part of East Africa). It can be used at breakfast with honey or your favorites fruit preserves or at Dinner with red beans and diced beef.
Top Review by QueenBee49444
I was a little nervous trying this recipe. Nothing to be nervous about. This was really quite easy, good texture & flavor. I will definitely make these again. Thanks for posting. Made for PAC, fall 2008
- 2 cups self-rising flour
- 1 cup sugar
- 1 1⁄4 ounces active dry yeast
- 1 pinch salt
- 2 cups water
- vegetable oil
Directions See How It's Made
- Warm the water up to 80 deg. (about 2 minute and a half in the microwave).
- Take about 2 ounces of that water and put in a small cup or plastic bowl.
- Let the rest of the water stand aside.
- Pour the yeast in the 2 oz warm water and mix slowly with 1 teaspoon of sugar.
- Cover and let stand.
- In a large deep bowl that has a cover, mix the flour, sugar and pinch of salt.
- Make a hole in the mix and pour in the risen yeast. Take a whisk (we use our fingers in Africa) and mix until blended. DO NOT USE AN ELECTRIC WHISK.
- Check that the remaining water previously put aside is still warm; if not, re-warm it for about 30 seconds.
- Pour in the water bit by bit, mixing vigourously each time, until you obtain a paste with a consistency just before that of a cake mix. Stop pouring the water and discard the rest, if any.
- Mix again for about 5 minutes. Close the bowl and put in the oven for about 2 and a half hours.
- After that time, you can see that the paste had risen for about 2 or 3 times what it was before, so choose the bowl wisely.
- Pour the vegetale oil ( about 30 oz.) in a deep sauce pan. The sauce pan has to be small and deep enough so that the oil fills it at least to the middle.
- Heat the oil until very hot. Put the heat down to medium, wait 1 minute.
- Mix the paste a bit to bring it down and start putting the paste in the oil using a tablespoon, one at the time, until there is no more space left in the pan. In Africa, again, we use our fingers for this part, dipping it in water now and then so that it won't stick.
- REMEMBER to dip the tablespoon in water now and then so that the paste won't stick to it.
- Turn it over now and then and control the heat; let it cook to a deep golden color. Too much heat will burn the outside while the inside is not cooked. Not enough heat will make the oil fill in the donuts.
- Remove the donuts from the oil and put in a colander covered with tissue paper to absord the oil.
- Serve warm.
- This recipe sounds long and difficult to make, but once you make it the first time, you'll see that there is nothing to it. I make it in 20 minutes for the mixing, 20 minutes for the frying.
- TIP: If you don't want to wait 2 hours for the paste to rise, put in the oven and turn the oven on to warm. It should rise in 30 minutes.