Light, airy, golden-fried doughnut balls made from a yeast-risen batter, beloved as a street breakfast and snack across Kinshasa and beyond.
Instructions
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1
Dissolve yeast in warm water with a pinch of sugar. Let sit for 10 minutes until foamy.
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2
Mix flour, sugar, and salt in a large bowl. Add yeast mixture, mashed banana, and vanilla.
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3
Stir until a smooth, thick batter forms. Cover and let rise for 45 minutes.
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4
Heat oil to 170°C (340°F). Drop spoonfuls of batter into hot oil.
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5
Fry for 3-4 minutes, turning once, until puffed and deep golden brown.
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6
Drain on paper towels. Serve warm, optionally dusted with sugar.
Did You Know?
Mikate vendors in Kinshasa start frying before dawn, and the scent of hot oil and sweet dough is often the first thing city dwellers smell each morning.
The Story Behind Mikate
Mikate evolved from European doughnut traditions introduced during the Belgian colonial period but were adapted with local ingredients like banana. They became one of the most popular street foods in the DRC, especially in urban centers like Kinshasa and Lubumbashi.
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