No. 39 - Chad - I-Can't-Believe-It's-Not-Peanut-Butter!

The culinary options for Chad were again 'Utterly-Peanut-Buttery', another peanut based stew or 'I-Can't-Believe-Its-Not-Peanut-Butter' (more suitable still would be 'Thank-God-It's-Not-Peanut-Butter'), fluffy, sugar coated, deep-fried deliciousness.

Needless to say, I went with the latter.

Beignets 

160ml water

45g butter

120g plain four

3 eggs

1 tbsp sugar 

extra icing or caster sugar for coating

palm oil or groundnut oil for frying

In a saucepan, melt the butter and sugar in the water. Add the flour and mix vigorously. The mixture will begin to thicken. When it comes away from the sides of the pan and forms one lump of pastry, take it off the heat and allow to cool. When it has cooled slightly add the eggs one at a time until smooth. 

Heat a few centimeters of oil in a saucepan or wok. Crop a tablespoon of the pastry mix into the oil one at a time. They should puff up and float. When one side is browned flip it over and brown the other side. When evenly browned, drain on kitchen paper and allow to cool slightly. Then toss in caster or icing sugar until evenly coated. Serve immediately.