Niger Fried Rice Cake

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Crispy on the outside and pillowy soft within, this Nigerien street-food classic is made from a lightly fermented rice batter seasoned with onion and chili, then shallow-fried until deeply golden. Traditionally enjoyed at breakfast or as an afternoon snack with a mug of sweet tea or a peppery tomato dipping sauce.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 56 gCarbs
• 2 gFiber
• 4 gSugar
• 7 gProtein
• 620 mgSodium
• 180 mgPotassium
• 40 mgCalcium
• 2 mgIron
• 18 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the fermented rice batter

• 2 cups parboiled long-grain rice, rinsed and soaked 3 hours
• 1 1/2 cups warm water, plus 2 tablespoons if needed
• 1 teaspoon active dry yeast
• 1 tablespoon granulated sugar
• 1/2 cup all-purpose flour
• 1 teaspoon fine sea salt

For the aromatics and frying

• 1 small yellow onion, very finely chopped
• 1 scotch bonnet pepper, minced (seeds removed for milder heat)
• 2 tablespoons finely chopped fresh parsley
• Vegetable oil, about 1 1/2 inches deep in a heavy skillet

Directions

1. Drain the soaked rice and add it to a blender with the warm water; blend in batches for 2 to 3 minutes until you have a smooth, pourable batter the thickness of heavy cream, loosening with the extra water if needed.
2. Pour the batter into a large bowl, stir in the yeast and sugar, cover loosely with a clean towel, and let it ferment in a warm spot for 1 to 2 hours until bubbly and slightly risen on top.
3. Whisk the flour and salt into the fermented batter until completely smooth, then fold in the chopped onion, scotch bonnet, and parsley; rest the batter for 10 minutes so the flour hydrates.
4. Heat the oil in a heavy skillet over medium heat until it reaches 350°F (175°C), or until a small drop of batter sizzles and rises to the surface immediately.
5. Using a large spoon or small ladle, carefully drop rounded portions of batter (about 2 tablespoons each) into the hot oil, leaving space between them; do not crowd the pan.
6. Fry for 2 to 3 minutes per side, turning once, until each cake is puffed, deeply golden brown, and cooked through; adjust the heat as needed so the cakes brown without burning.
7. Lift the cakes out with a slotted spoon and drain on a wire rack or paper-towel-lined tray; repeat with the remaining batter, maintaining the oil temperature between batches.
8. Serve immediately while hot and crispy, with a side of spicy tomato-pepper sauce or a simple sprinkle of salt and a wedge of lime.

Cook’s Notes

• A longer fermentation (up to 4 hours) will give a tangier, more traditional flavor; the batter is ready when it smells slightly yeasty and looks airy.
• Keep the oil temperature steady at 350°F or the cakes will absorb excess oil; use a thermometer for best results.
• For a sweet version, omit the onion, pepper, and parsley and increase the sugar to 3 tablespoons; serve with honey or jam.
• The batter thickens as it rests, so whisk in a splash of warm water before frying the final batch to keep it spoonable.
• Best eaten the day they are made, but leftover cakes can be reheated in a dry skillet over low heat to restore their crisp edges.

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