Mikate #EattheWorld

I am catching up on some countries I never posted for Eat the World. This is from Congo.

When I was researching recipes for the Congo, I kept coming across their national dish: Moambe, a chicken stew made with meat and peanuts. Then I saw mention of Congolese Mikate, their version of beignets. The ingredients and process seemed very similar to the beignets I already make...except they serve them with peanut butter.

Ingredients

makes approximately 2 dozen, bite-sized (these are slightly larger)

• 1 Tablespoon active dry yeast

• 1 Tablespoon granulated sugar

• 1 cup warm water

• 3 cups flour

• 2 eggs

• 2 teaspoons pure vanilla extract

• canola oil for frying + 2 Tablespoons for dough

• powdered sugar for serving...or peanut butter

Procedure

In a large mixing bowl, combine 1 Tablespoon sugar and warm water. Sprinkle yeast on the top and let stand until bubbly and frothy, approximately 5 minutes.

After the yeast has bloomed, whisk in eggs, vanilla extract, and 2 Tablespoons oil. As you whisk, incorporated the dry ingredients until the dough comes together in a ball. Place in an oiled container, cover, and let rise for 2 hours or until doubled in size.

When you're ready to cook, fill a skillet with at least an inch of canola oil covering the bottom of the pan. Heat oil over medium-high heat until it sizzles when you add a drop of water. Pull off bite-sized pieces - or use two tablespoons to pull off the pieces - and drop them into the hot oil.

Cook on each side for 2 to 3 minutes. Once nicely browned, remove from the oil and place on a paper towel-lined platter or wire rack. Dust the beignets generously with powdered sugar and serve immediately...with peanut butter if you want to serve Congolese-style.

That's a wrap for my Congolese offering.