Ingredients
- 500g fluid wheat flour (type T45 or T55)
- 100g sugar (adjust to taste)
- 1 tbsp. tbsp dry baker's yeast (active or instant)
- 1 tbsp. coffee salt
- 1 tbsp. coffee vanilla sugar or vanilla extract (optional)
- 1 tbsp. coffee nutmeg (essential for that authentic Senegalese taste)
- 250ml – 300ml lukewarm water (to be added gradually)
- Vegetable oil (for frying)
Instructions
1. Prepare the dough
- In a large bowl, mix the flour, sugar, salt, nutmeg and vanilla sugar.
- Form a well in the center. If you are using active dry yeast, dissolve it in a little warm water first. If it is instant, add it directly to the flour.
- Gradually add lukewarm water while mixing by hand or with a sturdy spoon.
- Beat the dough: This is the secret step. You should “smack” the dough against the sides of the bowl for about 5 to 10 minutes. The dough should be sticky and elastic, not firm like bread dough.
2. Rest (Rising)
- Cover the bowl with a clean cloth and let sit in a warm place for 1 to 2 hours.
- The dough should double in volume and be filled with air bubbles.
3. Frying
- Heat a deep pot filled with oil over medium heat. To test if it is ready, drop a very small piece of dough; it should sizzle and immediately rise to the surface.
- The technique: Dip your hand in a little water (to prevent the dough from sticking), take a small amount of dough and squeeze it between your thumb and index finger to form a ball. Place the ball delicately in the oil.
- Fry until nice golden on all sides.
4. Service
- Remove them with a slotted spoon and drain them on absorbent paper.
- You can serve them plain, or for a “Mecca/Kabba” style touch, sprinkle them with icing sugar or accompany them with a chocolate sauce.