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Gâteau de Guinée (Guinean Cake)
Gâteau de Guinée (Guinean Cake) is a traditional Guinean (from Guinea-Conakry) recipe for a classic snack of a yeasted flour and sugar dough that is rolled, cut into shapes and deep fried to cook. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Guinean Cake (Gâteau de Guinée).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : Vegetarian RecipesGuinea Recipes
This is the Guinea-Conakry version of the fritters known as
mikaté in the Congo and as
puff puff in Nigeria.
Gâteau de Guinée (Guinean Cake): A Guinean recipe for a snack of a yeasted flour and sugar dough that is rolled, cut into shapes and deep fried to cook.
Ingredients:
225g plain flour
250ml warm water
1 tbsp active, dried, yeast
100g sugar
1 tsp salt
1 tbsp vanilla sugar
vegetable oil, for deep frying
Method:
Dissolve the yeast in the warm water. Sift the flour into a bowl form a well in the centre and add the yeast. Mix well then work in the sugar, salt and vanilla sugar.
Beat until thoroughly combined, then cover the bowl and set the dough aside to prove for about 2 hours in a warm place, or until doubled in volume.
Heat the oil in a large pan or deep fryer to 180°C. Knock the batter back slightly then drop into the hot oil by the tablespoon. Cook a few at a time, and do not over-crowd the pan. Fry until golden brown all over, turning the dough with a lotted spoon from time to time.
Remove the first batch of fritters with a slotted spoon and drain on kitchen paper as you cook the next batch.
Serve warm, accompanied by a hot chilli sauce.
For a more savoury version of these fritters, include some grated onion in the batter.
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