Beignets Farcis (Stuffed Fritters) is a traditional Cameroonian recipe for a classic snack or dish of a flour, yeast, egg, butter and water dough that's shaped into a round and filled with a meat and vegetable mix before being deep fried in oil. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Stuffed Fritters (Beignets Farcis).
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This is a very common Cameroonian street food and it's also prepared by families. Typically each family has their own particular shape.
Ingredients:
1kg plain flour
500g meat (typically goat)
1kg assorted vegetables (equal amounts of each), cut into pieces
1/2 tsp baking powder
1 packet active, dried, yeast
3 tbsp butter
2 eggs
sugar
hot chilli powder
salt and freshly-ground black pepper, to taste
Method:
Sift together the flour and salt into a bowl. Add the yeast, some sugar, the eggs and the butter. Mix together then gradually work in warm water until you have a stiff but malleable dough. Set aside as you prepare the filling.
Cut the meat into pieces then place in a pot with the vegetables. Season to taste with salt and black pepper then cover with a tight-fitting lid and bring to a simmer. Cook for 60 minutes, or until the meat is tender. Pour off any excess liquid from the pot then grind the ingredients coarsely.
Turn the dough onto a floured work surface and roll out to about 2.5mm thick. Cut into squares and place a small amount of the meat and vegetable stuffing in the centre of each. Cover with a second square of pastry and seal the edges with the tines of a fork.
Heat oil to a depth of about 5mm in a wok or a large pan. When hot, add the fritters, a little at a time, and cook until golden brown and heated through. Drain on kitchen paper and serve hot or warm accompanied by hot pepper sauce.
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