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Nigerian Buns

  • 4 cups flour
  • 1/2 cup sugar 
  • 1 tbsp baking powder 
  • 1/2 nutmeg 
  • 70 g butter
  • 2 eggs
  • 1/2 cup milk 
  • Frying oil

Start by measuring flour into large bowl. Add cold, cubed butter.

Using a pastry blender, cut the butter into the flour. (You also use your hands or food processor.

Once the butter is incorporated set aside.

In another bowl mix the milk, eggs, nutmeg, baking powder and sugar.

Create a well in the middle of the flour

Pour all the wet ingredients into the well

Mix until it all comes together. Batter should be thick

Allow batter rest for 5 mins.

Place a medium deep saucepan over medium heat, adding to 3-4 cups of oil.   Your oil should be hot enough now, use your hands or spoon to pick up the dough in the oil (You want the scoop to be a kind of round, but not perfect).

Frying the rolls itself requires some patience and technique, because you work with a thick dough, you want to make sure the rolls are cooked all the way through.

Turn the loaves often while he is in the oil, use a strong one to drill holes in while he is in the oil. Fry until golden brown; 2-3 minutes on each side.

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Milo Cake

This milo cake is moist and tasty. Who does not love milo? I grow up in Togo, even though most people drank hot coco made with milo, I just enjoy eating milo right out of the can – I love it and My kids enjoy is as well.  Milo is crunchy, sweet, chocolate and malt powder which is mixed with hot or cold milk to make a wonderful and rich drink. Milo is made by Nestlé and here in the USA you can find it online at Amazon.com or at your local Latin market (Extramarket, Supremo…)

Milo Cake
Milo Cake

Why did I used Milo?

I was making my chocolate cake and I realize that most people bake home will have a hard time putting their hands on coco powder and I thought of making a cake with a more common ingredient: Milo. I was surprise on how delicious it actually turned out! Unfortunately, I used mascarpone in the icing, which may also be hard to find in Togo. Since Them I realized I should have made a condensed milk icing.

Ingredients

For the cake

  • 3 eggs
  • 1 cup powdered sugar
  • 2 cups milk
  • 1 cup oil (or melted butter)
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1/2 cup spoons of Milo
  • 1 tablespoon baking powder

For icing

  • 1 cup heavy cream
  • 1/2 cup mascarpone 
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • Chocolate sprinkles
  • 1 cup milk
  • 2 teaspoon sugar

How to make Milo Cake?

Beat the eggs and sugar in a deep bowl with a mixer until the powdered sugar is completely dissolved. The mixture will change from a bright yellow to a faded yellow.

Whisk in the oil, milk.

Add the sifted flour, milo and baking powder and mix with a wooden spoon or spatula.

To prevent the cake from sticking grease the bottom of the pan and add some flour. Tap out the excess flour. – I used a non sticking spray.

Pour the cake into the mold and smooth it with a spatula.

Bake the milo cake in a pre-heated 170 degree C or 350 degree F oven for 40 minutes. Let the  cake cool.

Whisk together heavy cream, mascarpone, sugar and vanilla extract (Careful not to over whisk). 

Once the cake completely cool down, add (1 cup milk and 2 teaspoon sugar), let the cake absorb it.Add the heavy cream and mascarpone and the sprinkles on top of the milo cake.

Share with your loved ones.

Tips on how to make the best milo cake

  • Beat 275g butter, softened until creamy then gradually add 625g icing sugar, sifted and 397g tin condensed milk. Once the cakes have cooled completely, add the icing at room temperature.
  • If you don’t have the sprinkles, you dust the iced cake with some milo. With time the Milo sprinkles on the outside of the cake will absorb moisture from the icing and become sticky so it’s best eaten on the day you make it.
Milo Cake
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Donut balls

Donut balls

Easy, from-scratch, donut balls!  These homemade donuts can be mixed up and fried in minutes! Every time, I make these donuts, I am super mom. I literally make this donut balls, once a week. So cute and pop-able, they’re the donut you can eat in one bite!

Unlike the Puff Puff, this recipe of donut balls does not need a resting time. I use baking soda and no Yeats. The recipe of donut balls is very simple:  mix donut ball batter in clear mixing bowl with wooden spoon and fry in hot oil until golden. What I like most about this donut is that they turn themselves.

This donut ball can be glazed or served with the classic sugared, chocolate ganache dipped, and filled with an orange scented raspberry sauce.

  • 2 cup of All-purpose flour
  • 1/2 cup of sugar
  • Pinch of salt
  • 1 tablespoon baking powder
  • 2 eggs
  • 1 cup of milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon nutmeg
  • Cooking oil

Combine flour, sugar, baking powder and salt and mix.

Add milk, eggs, vanilla extract, nutmeg and mix and stir until mixture forms a thick batter.

Cover and refrigerate for 1 hour (Optional)

Pour oil into heavy bottomed pan (dutch ovens or deep cast iron pans are fabulous for frying), until oil is about 2 inches deep. Heat over medium heat until oil comes up to 350 F degrees. Adjust heat level as needed to maintain the 350 degree temperature.

Once oil has reached 350 F degrees, use a cookie scoop to scoop up batter and drop them into the hot oil. Be careful when dropping the batter, do it from just above the oil so you minimize splashing!

Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates.

Serve with milk, melted chocolate or vanilla sugar …

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Thiakry Couscous

Thiakry Couscous
The Thiakry (also called Degue, Chakery or Chakri) is a Senegalese dessert made with millet. This Thiakry couscous is a variable of that recipe. To be honest, I prefer the Thiakry couscous to the original Thiakry recipe.
For this recipe, I used an Original Plain Pearled Couscous. The grain of Pearled Couscous is bigger than the average couscous grain. The Thiakry couscous is consumed cold, as a dessert with sugar and ice. The couscous can be cooked with steam in a couscoussier but I chose a quicker way. I poured boiling water on the couscous, covered and made sure it was completely sealed. I let the couscous absorb all the water and warmed in the microwave for 10 mins until the couscous is fluffy and light.

The Thiakry Couscous consists of a quarter of sour cream, crème Fraiche plain yogurt and aromas like vanilla, cinnamon or nutmeg. I usually make my own plain yogurt. To make yogurt, I heat the milk is first heated, usually to about 85 °C (185 °F), allows the milk is allowed to cool to about 45 °C (113 °F) and mix it with plain yogurt. I keep it in a warm place for 4 to 12 hours to allow fermentation to occur.

  • 1 cup of couscous (For this recipe I used “Plain Beaded Couscous”)
  • 2 tablespoons of sugar
  • 2 cups of yogurt
  • 3 cups of milk
  • 1 teaspoon vanilla extract (and nutmeg)

Add enough warm water to the couscous to cover the grains. Let the couscous absorb the water and put in the microwave for 3 min. When the grains are cooking, let cool.

As soon as the couscous is cold add the yoghurt, milk, sugar, vanilla extract and the nutmeg.

Mix well, chill and serve cold.

Click on the link for other Thiakry recipes “Yogurt Dèguè with rum raisin”, “Degue Milk”, “Yogurt Dèguè”. I think in the future, I am going to try to add other fruits like pineapples, dry cranberry… or dry apricot. This basic Thiakry Couscous recipe is simple and basic. It’s also a great vegetarian dessert.

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Somali Doughnuts (Kac Kac) 

Somali Doughnuts (Kac Kac) 

This awesome Somalian cookies, Kac Kac (Ka’Ka) are crispy snack on the outside and soft on the inside. The Kac Kac cookies are enjoyable served with tea with milk (shaah caddeeys) or coffee. Kac Kac are sold in traditional Somali restaurants (maqaayo Soomaali) in Mogadishu and other cities in Somalia. The Maqaayo Soomaali cooks the snack in big bashes in the morning and they don’t last very long. This a perfect snack during the Ramadan.

Somali Doughnuts (Kac Kac) 
Somali Doughnuts (Kac Kac) 
  • 2 cups All-purpose flour
  • ½ cup Granulated sugar
  • 1 tsp Baking powder
  • 2 Large eggs
  • ½ cup Unsalted melted butter (very warm)
  • 2 Tbsp Milk (warm)

Combine the dry ingredients: flour, sugar, and baking powder. Mix well.

Add all the wet ingredients: eggs, butter, and milk. Mix well.

Knead well for 3 minutes.

Let the dough rest for 10 minutes.

Roll out the dough to ¼ inch (½ cm) thick. Cut into 24 pieces, then mark the surface by pressing a knife lightly on the dough

Fry in canola oil (or any other flavourless oil) at 375°F/190°C for 3 to 4 minutes until golden brown. Use medium heat.

Somali Doughnuts (Kac Kac) 
Somali Doughnuts (Kac Kac) 
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Twisted doughnuts

Twisted doughnuts

3 cups all purpose flour for doughnuts, plus 2 tablespoons for dusting

2 tablespoons butter

1 packet of dry yeast (about 2¼ teaspoons: 7 grams)

2 tablespoons plus 3 tablespoons white sugar

1 cup milk

1 egg

½ teaspoon salt

corn oil for frying

½ teaspoon cinnamon powder

Fully melt the butter in a small saucepan over medium heat. Remove from the heat and add milk, sugar, and salt. Mix well until everything is well dissolved. Crack an egg into the saucepan and mix well. Add the yeast and stir. Let it sit for 5 minutes.

Transfer to a large bowl. Add 3 cups flour and mix well with a wooden spoon. When everything is well mixed, use your hand to knead the dough for a few minutes, and shape it into a big lump. Cover with plastic wrap.

Let the dough rise until it doubles in size, usually about 1 hour to 1½ hours

Deflate the gas with your hand and knead the dough for a few minutes until it’s soft and smooth. Cover with plastic wrap again and let it sit for 30 minutes to 1 hour until it doubles in size again.

Uncover the dough and knead it for a few minutes. Put 2 tablespoons of flour on the corner of your cutting board to use for dusting. Divide the dough into 16 equal pieces.divided

Take a piece of dough and roll it out on your cutting board so it forms a rope 10 inches long and ½ inch in diameter. If it’s sticky, sprinkle some flour on the area you’re working in. When you roll out the dough, move one hand upward and the other downward so that the rope is twisted in between your hands as you roll it.making twisted donuts

Take the dough off the board, hold it aloft, and bring the ends together. The tension in the dough will twist it as it hangs. 

Place the twisted dough on a floured cutting board or tray. Repeat with the rest of the pieces of dough.

Let the doughnuts expand for about 30 minutes. 15 minutes in, gently flip each doughnut over with your hands so the bottoms don’t get flat and all sides expand nice and round.

Heat up 4 inches of oil in a deep skillet over medium high heat, until the temperature reaches 350° F. 

Cook for about 5 minutes, occasionally gently flipping them over with tongs, until they get crunchy outside and are evenly golden brown.

Strain the cooked doughnuts. Serve hot.

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Africa tennis Recipe

Africa tennis Recipe

3 cups all purpose flour for doughnuts, plus 2 tablespoons for dusting

2 tablespoons butter

1 packet (2¼ teaspoons) of dry yeast

½ cup white sugar

1 cup milk

1 egg

½ teaspoon salt

oil for frying

½ teaspoon nutmeg powder

1 teaspoon vanilla extract

Fully melt the butter in a small saucepan over medium heat. Remove from the heat and add milk, sugar, and salt. Mix well until everything is well dissolved. Crack an egg into the saucepan and mix well. Add the yeast and stir. Let it sit for 5 minutes.

Transfer to a large bowl. Add 3 cups flour and mix well with a wooden spoon. Add the nutmeg and vanilla extract. When everything is well mixed, use your hand to knead the dough for a few minutes, and shape it into a big lump. Cover with plastic wrap.

Let the dough rise until it doubles in size, usually about 1 hour to 1½ hours.

Deflate the gas with your hand and knead the dough for a few minutes until it’s soft and smooth. Cover with plastic wrap again and let it sit for 30 minutes to 1 hour until it doubles in size again.

Uncover the dough and knead it for a few minutes. Put 2 tablespoons of flour on the corner of your cutting board to use for dusting. Divide the dough into 16 equal pieces and roll

Heat up oil in a deep skillet over medium high heat, until the temperature reaches 350° F. Lower the heat to medium heat, then gently set each doughnut into the hot oil by hand. 

Cook for about 5 minutes, occasionally gently flipping them over with tongs, until they get crunchy outside and are evenly golden brown.

Place the doughnuts on paper-towel-lined-plates to drain.

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Koeksisters Recipe

Koeksisters Recipe – a Traditional South African Donut

2-1/4 water

4 cups sugar

pinch of salt

2-1/2tsp Cream of Tartar

1 tsp Ginger

1 Tbsp Lemon juice

1 Cinnamon stick

The day or night before, make the syrup. Heat the water until warm and then add the rest of the ingredients. Bring to a boil then reduce the heat and simmer for ten minutes, stirring to make sure that all the ingredients dissolve. After ten minutes, take the syrup off the heat and allow to cool to room temperature before placing the syrup in the fridge. Leave the cinnamon stick and ginger floating in the syrup.

3 cups all purpose flour for doughnuts, plus 2 tablespoons for dusting

2 tablespoons butter

1 packet of dry yeast (about 2¼ teaspoons: 7 grams)

2 tablespoons plus 3 tablespoons white sugar

1 cup milk

1 egg

½ teaspoon salt

corn oil for frying

½ teaspoon cinnamon powder

Directions

Make the coating

Fully melt the butter in a small saucepan over medium heat. Remove from the heat and add milk, sugar, and salt. Mix well until everything is well dissolved. Crack an egg into the saucepan and mix well. Add the yeast and stir. Let it sit for 5 minutes.

 

Transfer to a large bowl. Add 3 cups flour and mix well with a wooden spoon. When everything is well mixed, use your hand to knead the dough for a few minutes, and shape it into a big lump. Cover with plastic wrap.

Let the dough rise until it doubles in size, usually about 1 hour to 1½ hours

Deflate the gas with your hand and knead the dough for a few minutes until it’s soft and smooth. Cover with plastic wrap again and let it sit for 30 minutes to 1 hour until it doubles in size again.

Uncover the dough and knead it for a few minutes. Put 2 tablespoons of flour on the corner of your cutting board to use for dusting. Divide the dough into 16 equal pieces.divided

Take a piece of dough and roll it out, make 3 strings and braid it. Repeat with the rest of the pieces of dough.

Let the doughnuts expand for about 30 minutes. 15 minutes in, gently flip each doughnut over with your hands so the bottoms don’t get flat and all sides expand nice and round.

Heat up 4 inches of oil in a deep skillet over medium high heat, until the temperature reaches 350° F. 

Fry the Koeksisters until golden brown on both sides. Scoop them out of the hot oil with a slotted spoon and transfer them immediately into the syrup and let them sit there as long as you can. Keep frying the Koeksisters and once you’ve run out of room in the pan take out the ones that have soaked the longest and place them on a wire rack to cool.

The Koeksisters should literally be oozing with syrup, inside and out. Once all your donuts are made, place them into a dish and cover them with the remaining syrup. Let them sit in the syrup until it’s almost time to serve them then place them on the wire rack again to drain off.

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Homemade yogurt with solar energy

Homemade yogurt with solar energy

1/2 gallon milk — whole or 2% are best, but skim can also be used
Warm the milk to right below boiling, about 200°F. Stir the milk gently as it heats to make sure the bottom doesn’t scorch and the milk doesn’t boil over.


Cool the milk. Let the milk cool until it is just warm to the touch, 112°F to 115°F. Transfer the to storage containers
Add 1/2 cup commercial yogurt containing active cultures and 1 cup of powder milk
Then whisking gently

Take advantage of the heat during the hot summer months by culturing outside. Simply set your yogurt jars in a closed cooler and then set it in the sun.


After the set time, take the jars out of the yogurt maker, close them with their lids, and put the yogurt jars in the refrigerator for storage.

Serve with some sugar (or honey) and some fruits

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Rum Cake from Scratch

Rum Cake from Scratch

2 cups all-purpose flour

1/3 cup cornstarch

1 1/2 cups sugar

4 teaspoons baking powder

1/2 teaspoon salt

5 eggs

1/2 cup vegetable oil

1/2 cup milk

1 tsp lemon juice

1/2 cup dark rum

2 teaspoons vanilla

1/4 teaspoon rum flavoring

1/4 cup dry bread crumbs, for dusting baking pan

RUM BUTTER SAUCE:

1/2 cup unsalted butter (125 g)

1/4 cup water

1/4 – 1/2 cup sugar

1/4 – 1/2 cup dark rum

1/2 teaspoon vanilla

Using pastry brush, oil the bundt cake pan and sprinkle it with fine dry bread crumbs so that the cake doesn’t stick. Set aside.

In a large bowl, combine flour, cornstarch, sugar, baking powder and salt.

In another bowl, mix eggs with oil, milk, lemon juice, rum, vanilla extract and rum flavoring. 

Mix the dry ingredients and the wet ingredients and beat on medium speed for 1-2 minutes, or until the batter is smooth.
Pour the batter into prepared bundt cake pan and bake in 350 F (175 C) oven for about 20 minutes. Rotate the cake, set the temperature to 300 F (150 C) and bake for another 20 minutes. Check with wooden skewer for doneness.

RUM BUTTER SAUCE: In a small saucepan, cook butter, water, sugar, rum and vanilla for a few minutes or until sugar dissolves.

After the cake has cooled a little, use a skewer to poke lots of holes (at least 20) all over the cake. SLOWLY pour the sauce over the cake. Let it rest until the sauce is absorbed, about 10 minutes.

At this point either serve the cake, or cover it and until serving.