Mikate (Congolese Fried Dough Balls)
In short: Yeasted dough shaped into golf-ball rounds and deep-fried until puffed and golden. A Congolese street snack for coffee, tea or a bowl of beans. It takes about 50 min in total and makes 8 servings.
- Prep
- 25 min
- Cook
- 25 min
- Resting
- 1 h 15 min
- Total
- 50 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 320 kcal
Mikate comes from the Swahili word for bread, and in Kinshasa the name is used for these airy fried dough balls sold in the morning at street corners and bus stops. The yeasted dough puffs in hot oil into hollow, golden rounds that are chewy inside and slightly crisp outside. People eat them with sweet milky coffee, tea, a bowl of beans or simply on their own, warm from the pan.
Instructions
- Mix the flour, yeast, sugar, salt and nutmeg in a large bowl. Pour in most of the warm water and stir to a shaggy dough, adding the rest only if the flour looks dry.
- Knead on a lightly floured surface for 8 to 10 minutes until the dough is smooth, soft and springs back when poked.
- Place the dough in an oiled bowl, cover and leave in a warm spot for about 1 hour, until doubled in size.
- Punch the dough down and divide it into 20 pieces of about 40 g (1 1/2 oz). Roll each into a smooth ball, place on a floured tray and rest for 15 minutes.
- Heat the oil in a deep, heavy pot to 175°C (350°F). Fry 5 or 6 balls at a time for 4 to 5 minutes, turning them, until puffed and deep golden on all sides.
- Lift the balls out with a slotted spoon and drain on paper towels or a rack. Serve warm, plain or dusted with a little sugar.
Tips
- If the dough sticks to your hands, knead a little longer instead of adding more flour. Lightly oil your palms when you shape the balls.
- For a softer, slightly richer crumb, knead 2 tablespoons of vegetable oil into the dough.
Questions and answers
What is the difference between mikate and mandazi?
Mikate dough is yeasted and rises like bread, giving round, airy balls. East African mandazi are usually leavened with baking powder and often flavored with coconut or cardamom.
Can I bake mikate instead of frying them?
Yes. Bake the shaped balls at 190°C (375°F) for 18 to 20 minutes. They will taste like soft bread rolls rather than fried dough.
Why are my mikate greasy?
The oil was probably too cool. Keep it at about 175°C (350°F), fry in small batches and drain the balls on a rack.
How long does it take to make Mikate (Congolese Fried Dough Balls)?
About 50 min in total: 25 min of preparation and 25 min of cooking.
How many calories are in Mikate (Congolese Fried Dough Balls)?
About 320 kcal per serving, with 6 g of protein, 55 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 320 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 55 g |
| Fat | 8 g |
| Fiber | 2 g |
| Sugar | 8 g |
| Sodium | 145 mg |
Estimated values, calculated from the ingredients.
