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Alkaki (Hausa syrup-dipped twists)
Alkaki: twisted fried dough from Sokoto, glazed in sugar syrup for weddings and Sallah
Trays of alkaki are a sign that a Hausa wedding is close: in Sokoto and Kano the twisted fried dough is made in big batches for the bride's family to share out, and again for Sallah visits. The dough is simple flour and water, rolled into ropes and twisted before frying, then dipped in a thick syrup that sets into a thin, crackly white coat. Under it the dough is crunchy at the edges and slightly chewy inside. Frying too hot is the trap; the outside browns while the middle stays raw, so keep the oil moderate and be patient. Chef's tip: boil the syrup until it falls from a spoon in a thin thread, and it will dry glossy rather than sticky.
- Total time
- 80 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the dough
- 14 oz plain flour
- ¼ tsp salt
- ½ tsp baking powder
- 2 tbsp vegetable oil
- ¾ cup warm waterroughly
For frying and the syrup
- 4 ¼ cups vegetable oilfor deep frying
- 10 ½ oz sugar
- ¾ cup water
- 1 tsp lemon juice
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Method
0/6 doneStep 1: Mix 14 oz plain flour, ¼ tsp salt and ½ tsp baking powder, rub in 2 tbsp vegetable oil, then add ¾ cup warm water gradually and knead for 5 minutes into a smooth, firm dough. Cover and rest 30 minutes.
5 minStep 2: Divide into 20 pieces. Roll each into a rope about 25 cm long, fold it in half and twist the two strands together, pinching the ends. Bring the ends together into a ring if you like.
20 minStep 3: Heat 4 ¼ cups vegetable oil in a deep pan to 350°F (a scrap of dough rises slowly with steady bubbles).
8 minStep 4: Fry 4–5 at a time for 6–8 minutes, turning, until evenly golden and they sound hollow when tapped. Drain on paper towels and cool.
25 minStep 5: Put 10 ½ oz sugar, ¾ cup water and 1 tsp lemon juice in a wide pan, stir to dissolve over a medium heat, then boil without stirring for 6–8 minutes, until it reaches 225°F or falls from a spoon in a thin thread.
8 minStep 6: Take off the heat. Dip the twists, two or three at a time, turning to coat, then set them on a rack. Stir the syrup as it cools so it turns cloudy; the coating dries white and crisp in about 30 minutes. Keeps 1 week in a tin.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 4 g
- Carbs
- 52 g
- Fat
- 8 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does alkaki (Hausa syrup-dipped twists) take?
- About 80 minutes in total: 40 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of baking powder?
- ¼ tsp bicarbonate of soda + ½ tsp cream of tartar per 1 tsp.
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