Central Africa · Breakfast

Beignets-Haricots (Yeast Fritters with Stewed Beans and Pili-Pili)

Name: Beignets-Haricots (Yeast Fritters with Stewed Beans and Pili-Pili)
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 6 servings
Cuisine: Cameroon
Ingredients: 500 g all-purpose wheat flour; 10 g instant dry yeast; 100 g granulated sugar; 400 ml lukewarm water (approx. 38°C); 400 g dry red beans (soaked overnight and drained); 80 ml unrefined red palm oil; 2 medium onions (1 sliced, 1 finely diced); 2 cloves garlic (minced); 1 g ground country onion or dried wild thyme; 4 whole fresh red pili-pili or bird's eye chillies; 1 l refined vegetable oil (for deep frying); salt, to taste

Crisp golden yeast puff puff served alongside slow-simmered spiced red beans and fiery pili-pili pepper sauce.

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The story

Beignets-Haricots (colloquially 'BH') is the indisputable heartbeat of Cameroonian street food, eaten daily across every major city from Douala to Yaoundé. Served by matriarchal vendors known as 'Bayam-Sellams' in bustling open-air roadside stalls, it forms the quintessential morning fuel for workers and students alike. The culinary secret lies in pairing lightly sweet, chewy fermented yeasted dough balls with slow-cooked beans that develop a thick, naturally starchy gravy emulsified with unrefined palm oil.

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