N'Djamena Beignets

Born from the lively streets of Chad’s capital, these market-favorite beignets are airy, gently spiced, and perfect with morning tea or an afternoon pause. They’re shaped quickly, fried hot, and finished with a snowy flourish—simple techniques that make them ideal for home kitchens while honoring their bustling roadside roots.

Ingredients

• 3 cups flour
• 1/3 cup sugar
• 2 1/4 teaspoons yeast (active dry)
• 1/2 teaspoon salt
• 1 1/4 cups warm water
• 1/2 cup warm milk (optional; for a richer crumb)
• 1 large egg
• 1 teaspoon vanilla
• 1/2 teaspoon ground nutmeg
• Neutral oil for frying
• powderedsugar for dusting

Preparation

1. Bloom the leavening: In a small bowl, stir warm water with a pinch of sugar, then sprinkle in the yeast. Set aside until foamy, about 5–8 minutes.
2. Mix the dry base: In a large bowl, whisk together the flour, the remaining sugar, salt, and nutmeg until evenly combined.
3. Combine the wet: In a separate bowl, beat the egg with the milk (if using) and vanilla until smooth.
4. Make the batter: Pour the foamy yeast mixture and the egg–milk–vanilla mixture into the dry ingredients. Stir, adding splashes of water (or a bit of milk) as needed to form a thick, stretchy batter that slowly falls from the spoon.
5. First rise: Cover and let the batter rest in a warm spot until noticeably puffy and expanded, about 45–60 minutes.
6. Heat the fryer: Pour enough oil into a deep pot to reach at least 5–7 cm depth. Heat the oil over medium to medium-high until it reaches a steady frying temperature (a test pinch of batter should bubble vigorously and float).
7. Portion: Lightly coat a spoon or your fingers with a touch of oil. Scoop up walnut-size mounds of batter, letting them slide gently into the hot oil.
8. Fry: Work in batches to avoid crowding. Fry until deep golden and cooked through, turning once, about 3–4 minutes per batch. Transfer to a rack or paper to drain.
9. Finish: While warm, shower generously with powderedsugar. Serve right away.

How to Enjoy

Serve the beignets warm alongside strong tea or coffee. For a classic street-side feel, pass extra powderedsugar at the table so everyone can dust to taste.

Tips & Variations

• Flavor play: Add a touch more vanilla or increase the nutmeg for a bolder aroma.
• Richer crumb: Swap part of the water for milk to create a plusher interior.
• Extra sparkle: Sift a final veil of powderedsugar over the platter just before serving.

Storage

Best enjoyed fresh, but leftovers keep covered at room temperature for a day. Rewarm briefly in a hot oven to revive the crust, then finish with a fresh dusting of powderedsugar.