The Pitco Passport: African Fried Food Favorites

Africa’s culinary landscape is as vast and varied as the continent itself, and the variety of flavor profiles from its different countries has captivated global attention. Among the most beloved African dishes are its fried foods—crispy, golden morsels that tell stories of tradition, innovation, and community. So, in this episode of Pitco Passport, let’s look at some African fried food dishes. 

South Africa: Vetkoek

Two South African Vetkoek filled with curried meat on white paper

Imagine biting into warm, pillowy bread that’s crisp on the outside and soft on the inside. That’s the magic of vetkoek, a South African fried bread that’s as versatile as it is delicious. Literally translated to “fat cake,” vetkoek can take on a savory angle when filled with spiced ground beef or a sweet angle when drizzled with honey, making it a star in showcasing the simplicity of South African cuisine.

Nigeria: Puff-Puff

Tin pan filled with fried Nigerian puff-puff

Traveling through Nigeria undoubtedly means encountering the addictive power of puff-puffs. Made from sweet, yeast-leavened dough that’s dropped in hot oil, these small, round fritters are a beloved street food. With an outside with a big crunch and a fluffy inside, puff-puffs are served plain or dusted with powdered sugar or served alongside a spicy sauce. 

North Africa: Moroccan Sfenj and Egyptian Falafel

In the norther part of the continent, we encounter two more fried delights that have become ambassadors of African cuisine worldwide.

Moroccan sfenj in a basket with red and white polkadot paper inside. Three copper cups in the background.

Moroccan sfenj is a ring-shaped doughnut that’s a breakfast favorite. Unlike its American counterparts, sfenj is made without yeast. This turns out to be a product with a lighter, crispier texture. Traditionally served hot and dusted with sugar, one way to enjoy these golden rings is with mint tea, offering a perfect balance of sweetness and warmth.

Hand holding open pita bread with Egyptian Falafel inside. Other hand is spooning sauce on top.

Crossing into Egypt, we find falafel. While falafel is famous worldwide, this version stands out for one reason. It uses fava beans, a main staple in Egyptian diets, instead of chickpeas. This gives Egyptian falafel, also called ta’ameya, a distinctive green interior and a slightly nuttier flavor. Crispy on the outside and fluffy on the inside, these protein-packed fritters are a testament to the ingenuity of Egyptian cuisine.

Perfecting African Fried Food with Pitco

While these African fried foods are diverse in origin and flavor, they share a common thread. There is a need for precise cooking temperatures to achieve the perfect texture and taste they all have. Whether frying up batches of puff-puff or creating the perfect crisp for falafel, Pitco fryers can help ensure consistency and quality with every batch.

Which fryer is best, though? Selecting the right fryer to deliver the best in African fried foods — or any fried food for that matter — is can be a difficult task. We put together an easy-to-use resource that can help. Pitco’s Product Selector Tool can help foodservice operations find the ideal fryer for their commercial kitchen in just a few simple questions.

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Topics: Fried Food, Foods & Trends