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Donut balls

Donut balls

Easy, from-scratch, donut balls!  These homemade donuts can be mixed up and fried in minutes! Every time, I make these donuts, I am super mom. I literally make this donut balls, once a week. So cute and pop-able, they’re the donut you can eat in one bite!

Unlike the Puff Puff, this recipe of donut balls does not need a resting time. I use baking soda and no Yeats. The recipe of donut balls is very simple:  mix donut ball batter in clear mixing bowl with wooden spoon and fry in hot oil until golden. What I like most about this donut is that they turn themselves.

This donut ball can be glazed or served with the classic sugared, chocolate ganache dipped, and filled with an orange scented raspberry sauce.

  • 2 cup of All-purpose flour
  • 1/2 cup of sugar
  • Pinch of salt
  • 1 tablespoon baking powder
  • 2 eggs
  • 1 cup of milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon nutmeg
  • Cooking oil

Combine flour, sugar, baking powder and salt and mix.

Add milk, eggs, vanilla extract, nutmeg and mix and stir until mixture forms a thick batter.

Cover and refrigerate for 1 hour (Optional)

Pour oil into heavy bottomed pan (dutch ovens or deep cast iron pans are fabulous for frying), until oil is about 2 inches deep. Heat over medium heat until oil comes up to 350 F degrees. Adjust heat level as needed to maintain the 350 degree temperature.

Once oil has reached 350 F degrees, use a cookie scoop to scoop up batter and drop them into the hot oil. Be careful when dropping the batter, do it from just above the oil so you minimize splashing!

Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates.

Serve with milk, melted chocolate or vanilla sugar …

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Thiakry Couscous

Thiakry Couscous
The Thiakry (also called Degue, Chakery or Chakri) is a Senegalese dessert made with millet. This Thiakry couscous is a variable of that recipe. To be honest, I prefer the Thiakry couscous to the original Thiakry recipe.
For this recipe, I used an Original Plain Pearled Couscous. The grain of Pearled Couscous is bigger than the average couscous grain. The Thiakry couscous is consumed cold, as a dessert with sugar and ice. The couscous can be cooked with steam in a couscoussier but I chose a quicker way. I poured boiling water on the couscous, covered and made sure it was completely sealed. I let the couscous absorb all the water and warmed in the microwave for 10 mins until the couscous is fluffy and light.

The Thiakry Couscous consists of a quarter of sour cream, crème Fraiche plain yogurt and aromas like vanilla, cinnamon or nutmeg. I usually make my own plain yogurt. To make yogurt, I heat the milk is first heated, usually to about 85 °C (185 °F), allows the milk is allowed to cool to about 45 °C (113 °F) and mix it with plain yogurt. I keep it in a warm place for 4 to 12 hours to allow fermentation to occur.

  • 1 cup of couscous (For this recipe I used “Plain Beaded Couscous”)
  • 2 tablespoons of sugar
  • 2 cups of yogurt
  • 3 cups of milk
  • 1 teaspoon vanilla extract (and nutmeg)

Add enough warm water to the couscous to cover the grains. Let the couscous absorb the water and put in the microwave for 3 min. When the grains are cooking, let cool.

As soon as the couscous is cold add the yoghurt, milk, sugar, vanilla extract and the nutmeg.

Mix well, chill and serve cold.

Click on the link for other Thiakry recipes “Yogurt Dèguè with rum raisin”, “Degue Milk”, “Yogurt Dèguè”. I think in the future, I am going to try to add other fruits like pineapples, dry cranberry… or dry apricot. This basic Thiakry Couscous recipe is simple and basic. It’s also a great vegetarian dessert.

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Somali Doughnuts (Kac Kac) 

Somali Doughnuts (Kac Kac) 

This awesome Somalian cookies, Kac Kac (Ka’Ka) are crispy snack on the outside and soft on the inside. The Kac Kac cookies are enjoyable served with tea with milk (shaah caddeeys) or coffee. Kac Kac are sold in traditional Somali restaurants (maqaayo Soomaali) in Mogadishu and other cities in Somalia. The Maqaayo Soomaali cooks the snack in big bashes in the morning and they don’t last very long. This a perfect snack during the Ramadan.

Somali Doughnuts (Kac Kac) 
Somali Doughnuts (Kac Kac) 
  • 2 cups All-purpose flour
  • ½ cup Granulated sugar
  • 1 tsp Baking powder
  • 2 Large eggs
  • ½ cup Unsalted melted butter (very warm)
  • 2 Tbsp Milk (warm)

Combine the dry ingredients: flour, sugar, and baking powder. Mix well.

Add all the wet ingredients: eggs, butter, and milk. Mix well.

Knead well for 3 minutes.

Let the dough rest for 10 minutes.

Roll out the dough to ¼ inch (½ cm) thick. Cut into 24 pieces, then mark the surface by pressing a knife lightly on the dough

Fry in canola oil (or any other flavourless oil) at 375°F/190°C for 3 to 4 minutes until golden brown. Use medium heat.

Somali Doughnuts (Kac Kac) 
Somali Doughnuts (Kac Kac) 
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Toasted Coconut Flakes


Toasted Coconut Flakes

  • 1 medium coconut
  • 2 tablespoons granulated sugar (heaped)
  1. Break coconut open with the blunt side of a butcher knife (note: have a bowl nearby to collect the coconut water). Hold the knife in one hand then hold the coconut in another hand. Hit the coconut with the knife several times around its perimeter until it opens up. Pour coconut water into bowl and set aside.
  2. Shred the coconut using the small shredding side of a box grater. Alternately, use the shredding function of your food processor.
  3. Place coconut and sugar into a non-stick pan on medium heat. Keep stirring until the coconut turns a beautiful golden brown color. This takes about 15 minutes.
  4. Spread on a tray to cool then enjoy!

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Puff puff

Ivorian donuts (Bofloto or Gbofloto) are very popular in West Africa. Bofloto or Gbofloto is called Botokoin (Togo), Puff puff (Nigeria and Cameroon), Mikate (Democratic Congo), Bofrot (Ghana), BHB (Cameroon). The long list of name is proof of its popularity. The ingredients are the basics of the pastry of wheat flour, sugar, yeast …

Unlike donut balls, which are prepared with baking powder, Bofloto or Gbofloto are prepared with yeast. Bakery yeast must be activated before use. To do this, mix warm water, sugar and yeast stirring vigorously to ensure the complete dissolution of the yeast. Cover and reserve in a warm place for 5 to 10 minutes. Once the foam forms on top, your yeast is activated and ready for use. The other ingredients (wheat flour and salt) are added to the activated yeast. Nevertheless, salt in high concentrations can kill yeast.

When I was a child, I often looked with astonishment at how the women who sold the Bofloto or Gbofloto took the mixture with their fingertips, placed it in the palm of their hands and dropped the mixture into oil. I tried several times to imitate them but I failed, so I use the ice cream spoon. When the Bofloto or Gbofloto are golden, they are transferred and white sugar.


1 + 2/3 cups warm water

2 + 1/4 teaspoon active dry yeast (1 packet)

3 cups flour

2/3 cup sugar

1/2 tablespoon salt

1 teaspoon Nutmeg (optional)

1 teaspoon vanilla

Oil for deep frying

Mix sugar, water, and yeast . Set aside for 5 minutes in a warm place to activate the yeast.

Add flour.

Let the mixture rise for approximately 1 hours in a warm place.

Add nutmeg, vanilla and salt and mix thoroughly

Heat your oil.

Using your hands grab a little bit of mixture at time and drop in the oil.

Fry for a few minutes until the bottom side is golden brown.

Turn the ball over and fry for a few more minutes until the other side is golden brown.

Use a large spoon or something like that to take it out of the oil. Place them on napkins right away to soak up some of the excess oil.

You can roll the finished product in table sugar or powdered sugar to make it sweeter

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Chocolate Cake

3 cups all-purpose flour

3 cups granulated sugar

1½ cups unsweetened cocoa powder

1 tablespoon baking soda

1½ teaspoons baking powder

1½ teaspoons salt

4 large eggs

3 cups buttermilk

½ cup vegetable oil

2 teaspoons vanilla extract


Preheat oven to 350 degrees.

Butter pan and dust with flour and tap out the excess.

Mix the dry ingredients together: flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.

Mix the wet ingredients together: eggs, buttermilk, oil, and vanilla until combined.

Mix the dry and the wet ingredients. Beat on a medium speed until smooth. This should take just a couple of minutes.


Bake for 45-60 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).


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