Fankasau (Hausa Wheat Puff Puff)
Fankasau is a traditional Hausa fritter from northern Nigeria, shaped into rings and deep fried until golden. The dough combines wheat flour with all-purpose flour, which gives a hearty, slightly rustic crumb. Kanwa, the potash water, is the distinctive ingredient and a hallmark of Hausa cooking. Because the rings are fried fresh, they are best eaten hot, and they are usually served with taushe, meat stew or pepper soup.
Instructions
Stir the wheat flour, all-purpose flour and yeast together in a large bowl. Add enough water to make a thick, sticky dough.
Cover the bowl and leave the dough to rise for about 1 hour, until it has doubled in size.
Mix the potash water, baking powder, sugar and salt into the risen dough until everything is evenly combined.
Divide the dough into portions of a size you like. Oil your hands so the dough does not stick, then shape each portion into a round with a hole in the middle.
Heat a pot of oil. Fry the rings in batches, turning them as needed, until they are golden brown on every side.
Lift the fritters out, drain off the excess oil, and serve them fresh. Taushe, meat stew or pepper soup all go well alongside.
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