Babakau

Name: Babakau
Prep time: 90 min
Cook time: 15 min
Total time: 105 min
Yield: 8 servings
Cuisine: Fijian
Ingredients: 4 cups all-purpose flour; 1 packet instant yeast; 2 tbsp sugar; 1 tsp salt; 1 cup warm water; 1/4 cup butter, melted; Vegetable oil for deep frying

Babakau (bah-bah-KOW)

Fijian Fried Dough

⏱ Prep Time 90 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 284 kcal

Pillowy triangles of fried dough, golden and crisp outside, soft inside. Fijian street food enjoyed as a snack or with curry.

Nutrition & Info

Protein 6.0g

Carbs 38.0g

Fat 12.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten ⚠ dairy

Equipment Needed

deep fryer or deep pot rolling pin mixing bowl

Presentation Guide

Vessel: paper-lined basket

Garnishes: powdered sugar optional

Accompaniments: curry sauce, chutney

Ingredients

4 cups all-purpose flour
1 packet instant yeast
2 tbsp sugar
1 tsp salt
1 cup warm water
1/4 cup butter, melted
Vegetable oil for deep frying

Instructions

1
Mix flour, yeast, sugar, and salt in a large bowl.
2
Add warm water and melted butter, kneading into a smooth dough.
3
Cover and let the dough rise for one hour until doubled in size.
4
Punch down the dough and divide into small balls.
5
Roll each ball flat and cut into triangles.
6
Deep fry in hot oil at 180C until puffed and golden on both sides.
7
Drain on paper towels and serve warm.

💡

Did You Know?

Babakau vendors are found at every Fijian market and bus stop, serving the golden triangles piping hot.

Chef's Notes

Equipment Tips

deep fryer or deep pot
rolling pin
mixing bowl

Garnishing

powdered sugar optional

Accompaniments

curry sauce, chutney

The Story Behind Babakau

Babakau is Fiji's beloved fried bread, a legacy of European and Indian influences on Fijian cuisine. These triangular pieces of yeasted dough are deep-fried until golden and puffy, creating a versatile bread that can be eaten plain, with butter, or alongside curries and stews.

On the Calendar: Babakau is everyday street food, sold at markets, bus stations, and roadside stalls throughout Fiji. It is also made at home as an affordable filling snack.

Then & Now: While not an ancient Fijian food, babakau has been fully adopted into the national cuisine over generations and is now considered a quintessential Fijian snack.

Legacy: Babakau demonstrates how Fijian cuisine has absorbed influences from its multicultural population, creating foods that feel completely Fijian regardless of their origin.

🕐 Traditionally enjoyed snack, any time of day 📜 Origins: Colonial era

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