Breakfast
Beignets Tchadiens
Ingredients
- - 300g (2 1/2 cups) plain flour
- - 1 tbsp sugar
- - 1 tsp instant yeast
- - 1/4 tsp salt
- - 200ml (3/4 cup + 1 tbsp) warm water
- - 500ml (2 cups) vegetable oil, for frying
- - 2 tbsp icing sugar, for dusting (optional)
Method
- In a large bowl, whisk together the flour, sugar, yeast and salt.
- Gradually add the warm water, mixing until a thick, sticky batter forms. Do not overwork.
- Cover the bowl with a clean towel and leave in a warm spot for 45-60 minutes, until roughly doubled and bubbly.
- Heat the oil in a deep pan to 170°C (340°F).
- Using a spoon dipped in water, scoop small portions of batter and carefully drop them into the hot oil.
- Fry in batches for 3-4 minutes, turning occasionally, until golden brown and cooked through.
- Remove with a slotted spoon and drain on a kitchen towel. Dust with icing sugar if desired and serve warm.
Introduction: These lightly sweetened fried dough balls are a beloved breakfast street snack across N'Djamena, sold hot from roadside stalls each morning alongside glasses of sweet tea.
Cultural Background: These lightly sweetened fried dough balls are a beloved breakfast street snack across N'Djamena, sold hot from roadside stalls each morning alongside glasses of sweet tea. Their French name reflects Chad's colonial-era culinary influence, though the dough and frying method are distinctly Sahelian.
Tips: Keep the oil temperature steady; oil that is too hot will brown the beignets before the inside cooks. Test with a small piece of dough first.
Variations: Add a pinch of grated nutmeg or a splash of vanilla for extra fragrance. Some households add mashed ripe banana to the batter for natural sweetness. Already vegan as written.
Storage: Best eaten fresh, but leftovers can be kept in an airtight container at room temperature for 1 day.
Reheating: Warm in a dry frying pan over low heat for 1-2 minutes per side, or in an oven at 160°C (320°F) for 5 minutes to restore crispness.
Nutrition: Approx. 210 kcal, 4g protein, 28g carbohydrate, 9g fat per beignet (based on 12 beignets).
FAQs
Q: Can I make the dough ahead of time?
A: Yes, the dough can rest in the refrigerator overnight; bring to room temperature before frying.
Q: Can these be baked instead of fried?
A: Baking changes the texture significantly and is not traditional, but a batch can be baked at 200°C (390°F) for 12-15 minutes if preferred.