How to make a perfect Hausa Pinkaso

It’s enjoyed with Hausa Koko for breakfast and also as a savoury snack.

Synonymous with the Hausas, Pinkaso is a lightly crunchy, spiced, fried flour dumpling.

Cooking time

1 hour 20 minutes

Recipe category

Main Dish

Recipe cuisine

Northern Dish

Cooking method

Frying

Recipe Yield

7 servings

Ingredients

225g of self-raising flour

185 ml of lukewarm water

7g of dry yeast

1 medium finely diced Onions

1 quartered large Onion

2 finely diced green chillies

Half a teaspoon of salt

500 ml of Sunflower oil for frying

200 ml of water for dipping in your fingers.

Instructions

  1. In a bowl add the salt, flour and yeast. Mix everything together till well combined.
  2. Blend half the chillies, the water and quartered onion into a smooth paste.
  3. Using a wooden spatula or clean hands, gently add the spiced warm water and mix till you have a sticky glossy thick paste. Add the finely chopped onions and remaining chillies and mix till well combined.
  4. Cover the bowl with a cling film and place it in a warm place to proof. This should take 45 minutes to an hour. Your mixture is ready when it’s doubled up in size.
  5. Fill a wok or saucepan with the Sunflower oil and place on medium heat till hot.
  6. Place a bowl of water next to you, as it’s needed for shaping the Pinkaso into a ring format.
  7. Dip your fingers in the bowl of water and scoop a handful of the dough. Create a hole in the middle using your thumb. Carefully drop the mixture into the oil and repeat the process till the Wok is full.
  8. Fry the Pinkaso for 3 minutes on each side and place on a blotted Kitchen paper to get rid of any excess oil.

Serve immediately with Hausa Koko or any beverage of your choice.

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