← Nouns Cooking · West & East African

Ingredients

• 400 g Plain (all-purpose) flour
• 70 g sugar (up to 100 g for sweeter buns)
• 2 tsp Baking powder
• ¼ tsp Salt
• ½ tsp ground nutmeg (or cinnamon)
• 2 Eggs
• 60 g Butter, melted
• 180 ml Milk
• 1 l oil for deep frying

Method

1. Whisk the flour, sugar, baking powder, salt and nutmeg in a large bowl.
2. Beat the eggs with the melted butter and milk. Stir into the dry ingredients to make a thick, sticky dough that holds its shape on a spoon; add a splash more milk only if it is too stiff to scoop.
3. Heat the oil in a deep pan to 160°C (320°F), a little cooler than for most frying, so the centres cook through.
4. Drop in rough spoonfuls of dough (about 2 tbsp each), a few at a time. Fry for 6–8 min, turning, until deep golden brown and a skewer comes out clean.
5. Drain on kitchen paper and cool slightly. They are best the day they are made, with a cold drink or tea.

Tips

• Rough, uneven spoonfuls give the best crunchy craggy edges, so do not try to roll them smooth.
• If they brown in under 4 min, the oil is too hot and the middles will be raw.

Sources

Written in our own words after cross-checking these recipes:

Chef Lola's Kitchen My Diaspora Kitchen