Benin is an African country that was colonised by both the Portuguese and the French, and the country has spent a long time recovering from the post-colonial legacy and in 2013 Benin was ranked 18th out of 52 African countries and scored best in the categories of Safety & Rule of Law and Participation & Human Rights on the Ibrahim Index of African Governance. The economy of Benin is very dependent on agriculture but its economy has recently been improving.
In Africa, Benin is known for its exotic ingredients and fresh meals and one of their key ingredients is corn. I was very tempted by their yovo doko a type of doughnut which are a colonial import - and while they are sweet they are often paired with meat and fish dishes, meath is expensive in Benin and dishes are usually high on fat and low on meat, and paired with carbs and veg to pad the meal out. I could have chosen something a little more exciting this week - but I was sorely tempted by this recipe and comfort food was much needed this week! They were delicious and so worth it!
Serves 2
Ingredients
110 g wheat flour
splash of vanilla essence
2g of dried yeast
1 pinch of salt
50 g granulated sugar
100ml water
oil for deep-frying
Method
Combine all the dry ingredients in a bowl. Add the water and mix until you have a homogenous mix.
Leave it to rise for 1 hour.
Heat oil in a small saucepan over medium heat and once hot add tablespoons of dough to the oil. Cook until golden brown, sprinkle with sugar and serve.
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