Le Ouaddaï (Fried Millet Fingers) is a traditional Chadian recipe for a classic dessert of millet and wheat flour sweetened with sugar and blended with oil and egg that's rolled, cut into strips and deep fried in oil before serving. The full recipe is presented here and I hope you enjoy this classic Chadian version of: Fried Millet Fingers (Le Ouaddaï).
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Ingredients:
250g millet flour (this should be fresh, prepared on the day of cooking)
125g wheat flour
250ml oil
100g powdered sugar
1 egg
red palm oil or groundnut oil for frying
Method:
Mix together the millet and wheat flours in a bowl. Pour in the 250ml oil, the work in the sugar and the egg. Knead the ingredients thoroughly for 5 minutes.
Turn the dough onto a floured work surface and roll out to about 5mm thick. Cut into ribbons and trim these to 5cm lengths.
Heat the oil in a deep frying pan to a depth of about 2cm. Add the pastry strips in batches and fry until golden brown.
Drain on kitchen paper as you cook the next batch.
Serve either hot, warm or at room temperature, dusted with a little sugar and accompanied by tea.
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