Making homemade West African-style beignets only takes a few ingredients! Binta Diallo-Hamilton puts a savory spin on her Gateau (Puff-Puff) by adding flaked mackerel.Get the recipe ▶ http://foodtv.com/3qvVCsKSubscribe to Food Network ▶ http://foodtv.com/YouTubeWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Gateau (Puff-Puff)RECIPE COURTESY OF BINTA DIALLOLevel: EasyTotal: 1 hr 45 min (includes rising time)Active: 45 minYield: 6 to 8 servingsIngredients1 tablespoon dry instant yeast1 cup warm water 2 cups all-purpose flour 1/2 cup sugar 1/2 teaspoon vanilla extract Sea salt and freshly ground black pepper 1 pound mackerel fillet, skin removed 3 to 4 tablespoons extra-virgin olive oil 1 small onion, diced 1 medium tomato, diced 1 clove garlic, minced 8 cups vegetable oil, for fryingDirectionsCombine the yeast and warm water in a small bowl and let sit until the yeast starts to dissolve, about 5 minutes.Place the flour in a large bowl. Mix the yeast and water mixture into the flour with a wooden spoon until smooth. Stir in the sugar, vanilla extract and 1 teaspoon salt, and then cover with plastic wrap, placing the wrap directly on the dough. Set aside in a warm place and let rise for 1 hour. Bring 6 cups water to a boil in a large pot over high heat. Reduce the heat to low and add the fish. Poach the fish in the simmering liquid until cooked through, 5 to 7 minutes. Remove the fish from the water and set aside in a medium bowl. When the fish has cooled, use a fork to break apart the fish. Add 2 tablespoons of the olive oil to a medium skillet over medium heat and saute the onions until translucent, 3 to 5 minutes. Add the tomatoes, garlic, 1 teaspoon salt and a pinch of freshly ground pepper and cook for 5 minutes. Add the fish to the skillet and stir to fully incorporate, adding 1 to 2 tablespoons more olive oil if needed to keep the mixture from becoming dry. Cook for another 3 minutes and then turn off the heat. Heat 2 inches of vegetable oil (about 8 cups) to 375 degrees F in a wide heavy pot over medium-high heat. Working in batches, carefully add the gateau batter to the oil with a 2-ounce ice cream scoop, turning over frequently until browned, about 2 1/2 minutes per batch. Transfer the gateau to paper towels to drain. Spoon the mackerel into a serving dish and serve with the gateau. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#TasteOf #WestAfrica #BintaDialloHamilton #Gateau #FoodNetwork Get a Taste of West Africa: Gateau (Puff-Puff) with Binta Diallo-Hamilton | Food Networkhttps://www.youtube.com/watch?v=XyVmFxYraq4
