The best Cameroonian gateaux (beignet)
Oh my Lord.
Growing up in Cameroon, this is a staple, and you can find this gateaux or beignet every day all day all over the place. What I mean is that you can enjoy this whenever you want and it is up to you if you want to enjoy it cold, hot, or warm. This snack can be enjoyed with African corn pudding (pap, akamu, or ogi), or you can enjoy this with fried beans or if you are on a budget, you can just eat it with peppered sauce made from habanero pepper or scotch bonnet pepper.
In Nigeria, they call them Nigerian buns.
Like the saying goes, the way to a man’s heart is via his stomach, this recipe can do just that for you.lol. This gateaux or buns recipe is so crunchy and deliscious.
Gateau has a younger sister called puff-puff. Being siblings, can make you go crazy because they just taste divine every time . Oh La Lah!!!.
Before I dive into the recipe proper, all thanks to my love baby ‘Gigi’ for distracting us during this process, and my baddest ‘grand soeur’ Gracy, (french word for big sis) for doing the mxing. The only thing I did was take pictures for you guys, and I played with my ‘heart beat’ who kept trying to throw paper towels into the mixture. Thank God she didn’t. LOL.
600g of flour (about 3 ¾ cups of flour)
1 tablespoon baking powder
1/2 teaspoon salt
½ teaspoon of nutmeg
1 cup of cold water
5 tablespoons of melted butter
2 large eggs
1/2 to 3/4 cup of sugar depending on how sweet you want it
- Measure your ½ to ¾ cup of sugar
- Add your salt to it
- Break your 2 eggs and whisk it thoroughly.
- Add your butter to the mixture, and mix.
- Furthermore, add water to it, and mix.
- Add nutmeg, baking powder to your flour, and mix.
- Dump the flour mixture into the liquid mixture and mix very well with a spatula or with hand.
- Let it rest for 2-5 minutes.
- Roll into balls, and let rest for another 2 minutes.
- Heat your oil, and deep fry until it is golden brown.
- Serve warm with peppered sauce, or enjoy with pap or beans.
It is that easy to do this recipe.
Make sure you melt your butter. It is worth noting that what makes it crunchy on the outside is the mixture of the warm melted butter, and cold water.
Let me know how it came out if you try this recipe.
Until next time,