1 delicious Cameroonian Gateau. Transport yourself to Cameroon with the Cameroonian Gateau! These irresistible deep-fried puffs are fluffy and golden, like doughnut holes with a West African twist. Enjoy them sweet or savory, for a perfect anytime snack.
1 Delicious Cameroonian Gateau
1 delicious Cameroonian Gateau. Forget boring doughnut holes! Cameroonian Gateau offers a taste of West Africa that’s both familiar and exciting. These fluffy golden puffs, deep-fried to perfection, are beloved street food and snacks in Cameroon. People of all ages enjoy them, whether they are dusted with powdered sugar for a sweet treat or filled with savory goodness. Every bite is a delightful explosion of flavor and texture.
Cameroonian Gateau likely traces its roots back to beignets, a type of fritter brought to Africa by Portuguese explorers. Over time, the recipe evolved, incorporating local ingredients and flavors to create the unique dish we know today. Unlike doughnuts, which rely on yeast for fluffiness, Cameroonian gateau uses a baking powder batter. This results in a lighter, airier texture with a slightly crispy exterior and a soft, pillowy interior.
The key to great Cameroonian Gateau lies in the batter. Traditionally, it’s made with all-purpose flour, sugar, baking powder, eggs, and milk. Some variations might also include a touch of nutmeg or vanilla extract for added depth. The secret to achieving the perfect texture is in the mixing. The batter should be slightly thick but still pourable, with minimal gluten development. This ensures the gateaux remain light and fluffy after frying.
The real magic happens in the hot oil. It transforms the simple batter into golden puffs of deliciousness. The ideal temperature for frying is around 350°F (175°C). This ensures the gateaux cook through evenly without burning on the outside. While a deep fryer is ideal for consistent results, a large pot with a heavy bottom can work too. Once dropped in, the gateaux will puff up quickly, thanks to the baking powder. Golden brown is the perfect color indicator; remove them from the oil and drain on paper towels to absorb excess grease.
The beauty of Cameroonian Gateau lies in its versatility. Traditionally, they are enjoyed as a sweet treat. A simple dusting of powdered sugar is a classic option, allowing the natural sweetness of the dough to shine. For a richer flavor, some vendors might offer them drizzled with condensed milk, chocolate sauce, or even a spiced honey syrup.
But the possibilities extend beyond sweetness. Savory gateaux are becoming increasingly popular. These are often stuffed with a variety of fillings before frying. Minced meat seasoned with onions and spices is a common option, offering a satisfying savory bite. Craving vegetarian? Mashed beans, spiced vegetables, or even cheese can be used as fillings.
Cameroonian gateau isn’t just a snack. They are often served at breakfast alongside coffee or tea. They can also be an afternoon pick-me-up or a sweet ending to a meal. During celebrations and gatherings, they are a staple, shared amongst friends and family, symbolizing warmth, community, and shared experiences.
Whether you’re a seasoned foodie or simply looking for a new and exciting snack option, Cameroonian gateau is a must-try. With their fluffy texture, delightful flavors, and versatility, they offer a delicious journey to the heart of Cameroon. So next time you’re craving a sweet treat or a savory bite, give Cameroonian Gateau a try. You might just discover your new favorite fritter, a taste of West Africa that’s sure to leave you wanting more.
- 4 cups all-purpose flour (1/2 kg)
- 5 tablespoons unsalted butter (or margarine)
- 1/3 cup 1/3–3/4 sugar; use according to desired sweetness
- 1 teaspoon salt
- 1 large egg
- 2 cups liquid milk (whole or semi-skim)
- 1 sachet yeast (2 1/4 teaspoons)
- Oil for frying: I used corn oil
Shaping and Frying the Gateau:
- Gradually add the flour to the wet ingredients, using a wooden spoon, to form a very sticky dough.
- Mix the dough for about five minutes, then cover it with plastic wrap and a paper towel.
- The dough needs a warm place to rise.
- A clever trick is to preheat your oven for a few minutes to create a warm environment.
- Turn off the oven before placing the covered dough inside.
- This gentle warmth will help the dough double in size within an hour.
Now comes the flour!
- Once the dough has doubled in size, generously flour a clean surface and transfer the dough onto it.
- Punch down the dough to release the air bubbles, then knead it lightly, adding more flour as needed to prevent sticking.
- Shape the dough into a large log and cut it in half, then cut each half in half again, and continue this process until you have 32 equal pieces.
- Roll each piece into a small ball between your palms.
- While shaping the balls, heat up some oil in a large pan.
- Aim for around 2 liters of oil. It’s important to get the temperature right.
- Heat the oil on high for 5–10 minutes, then reduce the heat to medium. Ideally, the oil should reach 325°F (175°C).
- You can use a deep-fryer thermometer to check the temperature.
- Carefully drop the balls of dough into the hot oil, avoiding overcrowding the pan.
- Fry them in batches of 10–12 at a time.
- Once one side is golden brown, gently turn the balls and cook the other side until golden brown all around.
- The frying process should take about five minutes per batch.
- Once cooked through, remove the gateau from the oil and place them on paper towels to absorb excess oil.
- Repeat the frying process with the remaining dough.
- Now, enjoy your delicious Cameroonian gateau!
- Start by melting your butter in a saucepan or microwave.
- Let it cool slightly while you prepare the other ingredients.
- In a large bowl, combine the milk, yeast, sugar, and salt.
- Give it a good stir and let this mixture rest for about five minutes.
- The yeast will activate and become foamy, a sign that it’s ready to work its magic.
- Once the yeast is activated, add the melted butter and mix well.
- Crack an egg into the mixture and beat everything together until fully incorporated.
