A structurally resilient, deep-fried West African snack. The dough is intentionally low-hydration and heavily kneaded to develop gluten, ensuring the resulting squares fry into rigid, fiercely crunchy, biscuit-like nuggets that can be stored for weeks. Coconut milk adds a subtle, tropical lipid profile.
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Dry Mix. In a large bowl, mix the flour, sugar, powder, and nutmeg.
Cut in Fat. Add the cold butter cubes. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Bind. Make a well in the center. Add the egg and the coconut milk. Mix with your hands until it forms a stiff dough. It should be much harder and less sticky than bread dough. If it's too crumbly, add 1 tbsp of water.
Knead and Rest. Turn the dough out and knead it until smooth (about 3 minutes ). Let it rest for 15 minutes to relax the gluten for easier rolling.
Roll. Divide the dough into 4 sections. On a floured surface, roll one section out flat to about 1/4-inch thickness.
Cut. Using a pizza cutter or sharp knife, cut the dough into a grid of small 1/2-inch squares (or thin rectangles).
Heat Oil. Heat the oil in a deep pot to 350°F (175°C).
. Drop a handful of the cut dough pieces into the oil. They will sink, then rise. Stir continuously with a slotted spoon to ensure they brown evenly.
Cool. until golden brown (they will darken slightly after removing). Drain on paper towels. They will harden significantly as they cool completely.
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