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Street Food

Mikate (Fried Doughnut Balls)

The Quirky Foodster Team

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20 min (plus 1 hr rising)
Prep
20 min
Cook

Ingredients

  • 300 g All-purpose flour (2 1/2 cups)
  • 60 g Sugar (1/4 cup + 2 tbsp)
  • 7g Instant yeast (2 1/4 tsp)
  • 200 ml Warm water (3/4 cup + 1 tbsp)
  • 3g Salt (1/2 tsp)
  • 500 ml Vegetable oil, for frying (2 cups)

Method

  1. Mix the flour, sugar, yeast and salt together in a mixing bowl.
  2. Gradually add the warm water, mixing to form a soft, slightly sticky dough.
  3. Knead for 5 minutes until smooth and elastic.
  4. Cover the bowl and let the dough rise in a warm place for 1 hour, until roughly doubled in size.
  5. Heat the oil in a deep frying pan to 170°C (340°F).
  6. Pinch off small pieces of dough (about golf-ball size) and drop directly into the hot oil, frying in batches.
  7. Fry for 3-4 minutes, turning occasionally, until deep golden brown all over.
  8. Lift out with a slotted spoon onto paper towels to drain, and serve warm.

Introduction: Mikate are small, fluffy fried dough balls sold hot by street vendors across the DRC, especially in the mornings and evenings.

Cultural Background: Mikate are small, fluffy fried dough balls sold hot by street vendors across the DRC, especially in the mornings and evenings. Cheap, filling and satisfying, they’re a beloved everyday snack enjoyed plain or with a hot drink.

Tips: Keep the oil at a steady medium temperature — too hot and the outside browns before the inside cooks; too cool and the mikate absorb excess oil.

Variations: A pinch of ground nutmeg or grated coconut worked into the dough is a popular regional variation. Naturally vegetarian as written. Naturally vegan as written.

Storage: Best eaten fresh on the day made; store in an airtight container at room temperature for up to 1 day.

Reheating: Warm in a 180°C (350°F) oven for 5 minutes to refresh; avoid the microwave, which makes them dense.

Nutrition: Approx. 180 kcal, 4g protein, 28g carbohydrate, 6g fat per serving (3 pieces).

FAQs

Q: Why didn’t my dough rise?
A: The yeast may be old or the water too hot (killing the yeast) or too cold (slowing it down); water should feel warm, not hot, to the touch.

Q: Can these be baked instead of fried?
A: Baking will give a bread-roll texture rather than the traditional fried, slightly crisp exterior mikate are known for.

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