~381 cal · 6g protein · 60g carbs · 13g fat (estimated, per serving)
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Golden fried dough balls piled high
🇨🇬 Brazzaville
Along the Congo River, mornings smell of frying dough. Mikate — the Congolese cousin of the beignet — are yeasted, lightly sweet, and fried until they balloon into golden spheres. Vendors scoop them from bubbling oil into paper cones, and commuters eat them warm with a cup of sweetened coffee.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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3 cups all-purpose flour
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1/3 cup sugar
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2 tsp instant yeast
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1.25 cups warm water
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4 cups neutral oil, for frying
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1/2 tsp pinch of salt
Instructions
1
Whisk the flour, sugar, yeast, and salt, then stir in the warm water to a thick, sticky batter-dough.
2
Cover and let rise in a warm spot until doubled and bubbly, about 1 hour.
3
Heat the oil to 350°F. Scoop rough balls of dough with a wet spoon and slip them in, a few at a time.
4
Fry, turning, until deep golden and puffed, 3–4 minutes; drain and eat warm, dusted with a little sugar.
Brazzaville riverfront street vendors.
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🌏 While it simmers — know your destination
📍
Brazzaville. A Congo River capital of fish steamed in leaves.
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Republic of the Congo. Congo River country of fish steamed in leaves.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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