🇨🇩 Congolese (DRC) Cuisine

Mikate

Congolese Doughnuts

Prep Time 1 hour

Servings 8

Difficulty Easy

Calories 262 kcal

Light, airy, golden-fried doughnut balls made from a yeast-risen batter, beloved as a street breakfast and snack across Kinshasa and beyond.

Ingredients

3 cups all-purpose flour
1/2 cup sugar
1 packet active dry yeast
1 cup warm water
1/2 cup mashed ripe banana
1/4 tsp salt
1/2 tsp vanilla extract
Vegetable oil for deep frying

Instructions

1 Dissolve yeast in warm water with a pinch of sugar. Let sit for 10 minutes until foamy.
2 Mix flour, sugar, and salt in a large bowl. Add yeast mixture, mashed banana, and vanilla.
3 Stir until a smooth, thick batter forms. Cover and let rise for 45 minutes.
4 Heat oil to 170°C (340°F). Drop spoonfuls of batter into hot oil.
5 Fry for 3-4 minutes, turning once, until puffed and deep golden brown.
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.