Botokoin au sésame

Background

Botokoin are beloved West African fritters often found in the markets of Togo and Benin, where vendors serve warm, golden rounds that are crisp outside and tender within. The dough relies on a simple pantry quartet—all-purpose flour, sugar, active dry yeast, and water—balanced with a whisper of salt. They are fried in shimmering vegetable oil and, in this sesame-flecked variation, finished with the nutty crunch of sesame seeds. The result is a street-snack classic with a gentle, toasty accent that pairs beautifully with morning tea or an afternoon pause.

Ingredients

• 2 cups all-purpose flour
• 1 cup lukewarm water
• 2 teaspoons active dry yeast
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 cup sesame seeds (plus extra for coating)
• 1 to 1.5 liters vegetable oil for frying
• 1/4 teaspoon nutmeg (optional)

Step-by-step preparation

1. Bloom the leavening: In a mixing bowl, whisk the lukewarm water with the sugar, then sprinkle in the active dry yeast. Let it stand until foamy, about 5 to 10 minutes.
2. Make the batter: Add the all-purpose flour, the salt, and the nutmeg if using. Beat vigorously with a wooden spoon until smooth and elastic, 1 to 2 minutes, scraping the bowl as needed.
3. First rise: Cover the bowl and leave the batter to rise in a warm spot until puffed and nearly doubled, about 45 to 60 minutes.
4. Fold in sesame: Stir in about half of the sesame seeds to perfume the batter with gentle nuttiness.
5. Heat the frying medium: In a deep, heavy pot, warm the vegetable oil to 175–180°C. Maintain a steady, moderate heat so the fritters cook through without scorching.
6. Fry the fritters: Working in batches, use two small spoons to scoop and slide heaping teaspoonfuls of batter into the hot vegetable oil. Fry, turning occasionally, until deep golden and springy, about 3 to 5 minutes per batch.
7. Coat with sesame: Lift the fritters to drain briefly, then toss while still hot with the remaining sesame seeds so they adhere. Sprinkle a little extra sugar if you enjoy a lightly sweet finish.
8. Serve: Offer immediately while warm and crisp. If needed, keep batches on a rack so steam doesn’t soften the crust.

Tips and technique notes

• Batter feel: If the mixture seems too thick, stir in a splash of water. If it feels loose, sprinkle in a spoonful of all-purpose flour and beat briefly.
• Flavor balance: A pinch more nutmeg adds warmth; balance with a touch of sugar to keep the profile round and friendly.
• Oil management: Keep the vegetable oil at a steady medium heat. Too cool and fritters absorb fat; too hot and they brown before cooking through.
• Sesame aroma: For a toastier finish, lightly warm the sesame seeds in a dry skillet just until fragrant before using them to coat the fritters.

Serving and enjoying

Serve the botokoin plain, or finish with an extra dusting of sugar and a final sprinkle of sesame seeds. They shine alongside strong black tea or coffee and make a satisfying breakfast bite, a market-style snack, or an easy dessert for a casual gathering.

Storage and refresh

These are at their best right after frying. To revive leftovers, warm in a hot oven until the surface regains a gentle crunch, about 5 to 7 minutes. Enjoy promptly after reheating for the freshest texture.