Beignets Haricots (Cameroonian Puff Puff) with Video

Directions

• Haricots (Beans), skip steps 1 to 3 if using canned beans
• Soak the beans overnight or for 8h.
• Drain the water, rinse and place the beans in a large pan covered in cold water.
• Add in the sliced onions cover and cook for 35 minutes until tender. Add in the baking soda once it starts boiling.
• In a blender, mix the tomatoes, onions, ginger and garlic.
• Heat the oil in a large pan.
• Add in the tomato-onion mixture and cook on medium heat for 10 minutes stirring occasionally to avoid burning.
• Add in the water, salt and pepper to taste. Cook for 5 minutes.
• Add in the beans. Add in the crayfish. Cook for 5 minutes.
• Add in the thyme and bay leaf. Cover and cook for 5 minutes.
• Turn off the heat, add in the scotch bonnet pepper and cover.
• Beignets
• In a bowl, dissolve the yeast with ½ the water.
• In another bowl, dissolve the sugar with the other 1/é of the water.
• In a large bowl/pan, sift the flour and add the salt.
• Add in the sugar-water and mix.
• Add in the yeast-water and mix.
• Energetically beat the dough until smooth.
• Cover with a damp cloth or plastic wrap and leave to rise for two hours in an oven or at room-temperature if not too cold.
• Heat oil in a deep pot until hot. (You can test the heat by dropping a tiny bit of dough in it; it should sizzle and come to surface)
• Wet your hands, scoop some dough and drop a ball of dough in the hot oil. You can also use a spoon.
• Fry at medium heat until golden-brown.
• Remove and place onto a paper towel to absorb the oil.