These are classic Malian doughnuts/fritters that are adapted to be made with the native small-grain millet, Fonio along with sweet potato flour, which makes these gluten free.
Prep time: 20 minutes/Cook time: 10 minutes/Serves: 8 (+6 hours fermenting)
Ingredients:
100g blanched whole fonio
250g Fonio flour
100g Sweet potato flour
150g Sugar
150ml Oil
1 tsp Baker’s yeast
Method:
Prepare a thick pap by boiling the fonio grains with 200ml water until the fonio is soft and the mixture has thickened (about 10 minutes). Take off the heat and set aside to cool.
At this point beat the fonio and sweet potato flour into the porridge. Mix in the sugar and yeast then cover and set the mixture aside to ferment for 4 to 6 hours.
Add a little oil to the base of doughnut moulds and place on the hob. Add a ladleful of the batter into each of the moulds then fry for 5 minutes. At this point, turn out the doughnuts. Add a little more oil to the wells and flip the doughnuts over before adding back to the wells and frying for 5 minutes more.
Serve hot, sprinkled with sugar.
