South African 
FIsh Curry 

ABOUT THE DISH

Making this dish was not only fun but also informative. I learned a lot about African culture and cuisine. I wanted to make sure that I was representing the culture but also showing respect to the Movie and to Chadwick Boseman. This dish is FULL of flavor, you are getting sweet, sour, savory and much more. I couldn't stop eating it, and I know you will love it too.

  • ¼ lukewarm water (test it with your pinky!)

  • 3¼ teaspoons dry, activated yeast

  • 2 eggs

  • ½ cup whole milk

  • 3 tablespoons lard

  • ½ cup granulated sugar + 2 tablespoons

  • ½ teaspoon salt

  • 4 cups bread flour + extra for dusting

  • ½ teaspoon salt

  • 8 cups canola oil*

  • powdered sugar, for dusting

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INGREDIENTS

2 hours

Let's COOK!

  1. In a bowl or large liquid measuring cup, pour in water. Sprinkle yeast over top & let sit about 5 minutes or until foamy.

  2. Add eggs, milk, & sugar then whisk to combine.

  3. In a large bowl, mix flour & salt.

  4. Add wet & dry ingredients into a stand mixer (or use a spatula if you're a hard worker on a budget, like our girl Tiana) & mix until shaggy dough forms.

  5. Add lard to the mixer & incorporate. It's the 1920s, we'll get that good flavor where ever we can!

  6. Add in the rest of the flour & mix until incorporated.

  7. On a well floured surface, pour out batter & need for 5-10 minutes or until a smooth ball forms. Set aside in a well-oiled bowl covered with plastic wrap to rise for about an 1-1½ hour(s).w

  8. Check if dough has doubled in size. Once it has, pour it on to a well-floured surface.

  9. Fill a pot about 3 inches up with your neutral oil. Heat on medium until it reaches 350⁰F (175⁰ C).

  10. While that heats, roll out risen dough until about ¼ inch thick (6 mm) & cut into about 2 inch shapes (5 cm) squares, triangles, whatever shape you can get!

  11. Once the oil's at the right temperature, gently place dough into the oil, laying them in away from yourself so they don't splatter. Fit enough that they are comfortable but not touching, about 3 or 4 pieces.

  12. Flip them after 3-4 minutes until golden or dark brown. Once both sides are cooked evenly, place them on a paper towel or rack to drain & cool. 

 

While those cool, let's make the Chiquory honey glaze:

  1. While that rises, pour extra-strong coffee into a pot over medium for about 5 minutes to reduce. Add lemon juice & zest while it heats up. We're not here to waste time, we've restaurants to save up for!

  2. Add ½ cup honey & continue to heat until it thickens.

  3. Remove from heat & stir in remaining honey. Add more lemon zest because you are all about that flavor! Set aside to cool. 

Once you've cooked all your beignets, plate them nice & high on a plate, drizzle generously with your  sauce, add some powdered sugar, & enjoy! Nothing to pick you up after a long day like a fresh plate of these!

Makes about 30 mouth-watering beignets!

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CHEF MARY LOU SAYS:

Never be afraid of salt.