Oh my goodness what a day I have had. I’m under the weather again, I’ve been battling the same cold and chest congestion off and on the last two months. It really puts a damper on my day and energy, but I’m not going to let that keep me down. I just worked my back-to-back 12 hr shift days and am now at the end of the first day of my three days off (hooray). I spent the day doing my favorite thing in the world: taking care of my love bucket Ava, who is a ball of energy, goes all day long, running, playing and barely napping (SMH). To put simply, Ava is not one of those children who likes to watch cartoons and take naps. Instead she likes to dance, jump around and live that carefree life.
Anyhow, in between playing and being mommy I somehow found time to make two meals today. First I made beef and soujouk nachos, and for anyone unfamiliar, soujouk is a Middle-Eastern fermented beef sausage. Then for dinner I made lemony yellow perch with maple sweet potatoes and sauteed kale. I will tell you now that yellow perch is not my favorite..to me it’s dry and too fishy, ick! But who knows, maybe I didn’t cook it properly. So I posted the nacho recipe directly on Instagram (see here), along with my delicious guacamole.
After all the playing, jumping and whining, little Ava has had her nightly bath and has finally fallen asleep in Mommy and Daddy’s bed–yes, I co-sleep. I know it’s bad and I should know better as a postpartum nurse, but believe me, it wasn’t something I planned to do but for one reason or another it happened and I totally don’t recommend it. It’s so hard to get a child out of your bed once you allow them in it. Definitely lesson learned for the next child I have.
Now with the little one asleep, I finally have a some time to myself to post a recipe. Honestly I have a lot of recipes that I haven’t posted yet, so I’m going to start things off with a special delicacy that is very near and dear to my heart. I know there’s a lot of families out there that refuse to share their recipes, but what good is it if you don’t share with the rest of the world?! Now as the title has already given away, these donuts are a deep fried heaven to me…yummy! This is a Ghanaian recipe that my mom taught me when I was young, and I’ve made just some slight modifications to it. Through and through it is her recipe and all credit is given to her–thanks mom 🙂 She has been making them ever since I can remember, and at one point in time even sold them to the general public. So by no means will I steal her thunder (haha).
As a child I loved having them for breakfast, immediately after they finished cooking. Though it wasn’t an everyday thing, I remember wanting it every time I could smell it. In Ghana it is common for street vendors, especially in the main city of Accra, to sell it along the sides of the roads, among other delicacies. Many African countries have their own variations and different names for them. For instance, Nigerians call them puff-puff and in the Congo it’s Mikate. In Ghana, Bofrot is made in the morning and immediately eaten for breakfast with “koko”, which happens to be fermented corn porridge. You may think yuck to fermented corn, but the porridge is sweetened with evaporated milk and sugar. By now you should know my favorite saying…”don’t knock it until you try it,” LOL. But I like to have my donuts anytime of the day sprinkled with powdered sugar. I’ve introduced Michael to them and he approves. Heads up, this recipe will be ready to fry after six hours since we are using rapid rise yeast. If you prefer, you can use active dry yeast, mix the dough late at night to rise, and be ready for frying in the morning. Though the recipe is pretty easy, the hardest part is dropping the dough in oil for frying, because you do have to drop it in a way to have a cohesive ball. However, if you don’t make them perfectly round it’s totally okay and will still turnout tasting great! And for one last tip, the donuts are most delicious to eat as soon as they cool or even the same day. Like any donut, after sitting for a day or longer they require a good 10-20 seconds in the microwave and or will not have the same mouth-watering affect. So don’t delay any further, get on this recipe and fill that belly! Don’t forget to comment 🙂