Hulda
Cameroonian Gateau, also known as Lofombo or simply “gateaux,” is a beloved treat across Cameroon. You can find these delightful snacks on nearly every street market, where they are sold hot and fresh. This crispy, fluffy, and sweet deep-fried dough resembles a doughnut or fritter, making it an irresistible snack for all ages.
Growing up in Cameroon, gateau holds a special place in my heart. I remember buying them at school or from local vendors at the market. They were often paired with sweet yogurt, creating a perfect combination that both children and adults couldn’t resist.
Tips for the perfect Cameroonian Gateau
- Don’t Overwork the Dough: Over-kneading can make the gateau dense. Knead just until the dough is smooth and elastic.
- Don’t overheat the milk: warm the milk just lightly to make it lukewarm to dissolve the yeast. If the milk is too warm, it will destroy the effect of the yeast.
- Watch the Oil Temperature: If the oil is too hot, the gateau will brown too quickly on the outside while remaining raw inside. If the oil is too cold, the gateau will absorb too much oil and become greasy. The perfect temperature is around 180°C
- Customizing Flavors: You can play with different flavors by adding citrus zest, cinnamon, or nutmeg to the dough for a unique twist.
Other African snack recipes
- Puff Puff: https://www.naturayum.com/puff-puff-the-delicious-african-snack/
- Chin Chin: https://www.naturayum.com/chin-chin-the-popular-african-snack/
- African Fish Pie: https://www.naturayum.com/african-fish-pie/
- Banana Corn Puff Puff: https://www.naturayum.com/banana-corn-puff-puffs/
Cameroonian Gateau
Cameroonian Gateau, also known as Lofombo or simply "gateaux," is a beloved treat across Cameroon. This crispy, fluffy, and sweet deep-fried dough resembles a doughnut or fritter, making it an irresistible snack for all ages.
Ingredients
- 1 kg plain flour
- 100 g butter
- 2 eggs
- 200 g sugar
- 1 tsp salt
- 1 tsp nutmeg
- 300 ml milk
- 14 g dry yeast
- frying oil
Instructions
- Pour the milk into a small pot and gently warm it until it reaches a lukewarm temperature. Add the yeast, then stir until the mixture is smooth and well combined. Set it aside for later use.
- Pour the dry ingredients (flour, salt, sugar and nutmeg) into a large bowl, and combine them well.
- Warm the butter slightly until it melts. Create a well in the center of the dry ingredients mixture and pour in the melted butter, beaten eggs, and milk-yeast mixture. Use a spatula to mix everything together until well combined.
- Use your hands to knead the dough for a few minutes. If the mixture is too sticky, add a bit more flour and continue kneading. Once the dough is smooth and elastic, cover it with cling film and set it aside to rest for about an hour.
- Place the dough on a clean, floured surface and knead it again for a few minutes. Then, divide the dough into small portions and shape each piece into a round form, adjusting the size to your preference.
- Place the shaped dough on a tray, cover them, and let them rise again for about 30 minutes.
- After the resting time, heat the oil in the frying pan to about 180°C. Check the oil temperature by putting a dough into the oil, if the dough quickly returns to the surface of the oil, then you can start frying, if not wait until the oil is hot enough.
- Carefully place the dough portions into the hot oil, ensuring not to overcrowd the pot. Fry them for a few minutes until golden brown, then turn them over to fry the other side.
- When they are golden brown, carefully take them out of the oil. They are ready to be served.
