Funkaso (Hausa Fritter)
Funkaso is a ring-shaped fried dough from the Hausa people, also known as pinkaso. The dough blends whole wheat and plain flour, which gives the fritters a slightly nutty, sturdier bite than an all-white version would. A single rise with yeast keeps the work simple, and shaping each piece by hand takes only a palm press and a thumb through the middle. Eat them warm on their own or put them beside a meal.
Instructions
Stir the whole wheat flour, plain flour, yeast and salt together in a large bowl. Add the warm water a little at a time, mixing until the flour comes together into a dough.
Cover the bowl tightly and leave it somewhere warm for about 1 hour. The dough is ready when it has doubled in size.
Press the risen dough down gently to release the trapped air. Pour the vegetable oil into a deep pot or deep-fryer and heat it to roughly 350 to 375°F. To check, drop in a small piece of dough, which should float and bubble without the oil smoking.
Pull off a piece of dough by hand, flatten it with your palm, and poke a hole through the center. Repeat with the rest of the dough.
Lower the shaped dough into the hot oil and fry until golden brown on all sides. Lift each funkaso out with a perforated spoon and let the excess oil drain off.
Serve the funkaso on its own, or alongside a meal.
Make it personal.
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