Entree: Republic of the Congo – National Cuisine – Mikate (Deep-fried yeast dough balls that are soft inside and golden outside, traditionally eaten as a hearty snack or accompaniment in Congolese cooking)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 5 min

Additional 1 hr 30 min

Total 1 hr 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (360 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 tsp (7 g) active dry yeast
- 1 tsp (6 g) fine salt
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (0.5 g) ground nutmeg
- 1 cup (240 ml) warm water (about 105–115°F / 40–46°C)
- 1/2 cup (120 ml) warm milk (about 105–115°F / 40–46°C)
- 2 large eggs, approx. 3 1/2 oz (100 g) total
- Vegetable oil for deep frying

Show original ingredient measurements

- 3 cups (360 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 tsp (7 g) active dry yeast
- 1 tsp (6 g) fine salt
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (0.5 g) ground nutmeg
- 1 cup (240 ml) warm water (about 105–115°F / 40–46°C)
- 1/2 cup (120 ml) warm milk (about 105–115°F / 40–46°C)
- 2 large eggs, approx. 100 g total
- Vegetable oil for deep frying

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a small bowl, stir the warm water and 1 tsp (5 ml) of the sugar, then sprinkle the yeast over the surface; let sit 5–10 minutes until foamy.
2. In a large mixing bowl combine the flour, remaining sugar, salt, and nutmeg; whisk to combine.
3. Whisk the eggs with the warm milk and vanilla, then add the foamy yeast mixture.
4. Pour the wet ingredients into the dry and mix until a soft dough forms; turn onto a lightly floured surface and knead 5–7 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm place 1–1½ hours until doubled in size.
6. Punch down the dough and divide into 12 equal portions; shape each into a smooth ball about golf-ball size.
7. Heat oil in a deep pot or fryer to 350°F (175°C). Carefully lower a few dough balls at a time into the hot oil, frying 3–5 minutes, turning occasionally, until evenly golden brown.
8. Remove with a slotted spoon and drain on paper towels; serve warm plain or with a savory stew or dipping sauce.

1. In a small bowl, stir the warm water and 1 tsp of the sugar, then sprinkle the yeast over the surface; let sit 5–10 minutes until foamy.
2. In a large mixing bowl combine the flour, remaining sugar, salt, and nutmeg; whisk to combine.
3. Whisk the eggs with the warm milk and vanilla, then add the foamy yeast mixture.
4. Pour the wet ingredients into the dry and mix until a soft dough forms; turn onto a lightly floured surface and knead 5–7 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm place 1–1½ hours until doubled in size.
6. Punch down the dough and divide into 12 equal portions; shape each into a smooth ball about golf-ball size.
7. Heat oil in a deep pot or fryer to 350°F (175°C). Carefully lower a few dough balls at a time into the hot oil, frying 3–5 minutes, turning occasionally, until evenly golden brown.
8. Remove with a slotted spoon and drain on paper towels; serve warm plain or with a savory stew or dipping sauce.