← Nouns Cooking · West & East African

Ingredients

• 300 g Plain (all-purpose) flour, plus extra for rolling
• 80 g Sugar
• ½ tsp Baking powder
• ½ tsp ground nutmeg
• 1 pinch Salt
• 60 g Butter, cold, cubed
• 1 Eggs
• 60 ml evaporated or whole milk
• 750 ml oil for deep frying

Method

1. Whisk the flour, sugar, baking powder, nutmeg and salt in a bowl. Rub in the butter with your fingertips until it looks like breadcrumbs.
2. Beat the egg with the milk, pour it in and knead for 2–3 min into a firm, smooth dough, adding a spoonful more milk if it is crumbly. Cover and rest for 15 min.
3. Roll the dough out on a floured surface to about 5 mm thick. Cut into 1 cm strips, then across into small squares.
4. Heat the oil in a deep pan to 170°C (340°F). Fry in batches for 4–6 min, stirring, until golden brown; they darken a little more as they cool.
5. Lift out onto kitchen paper and leave to cool completely so they crisp up. Store in an airtight jar for up to 2 weeks.

Tips

• Fry a test batch first: if the centres are still soft once cool, fry the rest a minute longer at a slightly lower heat.
• Cut them smaller for extra crunch.

Sources

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

Sisi Jemimah My Diaspora Kitchen