Step 1 acquire ingredients and instructions from someone more culinarily inclined (Sara).
Step 2 Call over someone more capable of properly mixing ingredients and properly making dough (Mia).
Step 3 Put In a large (LARGE) bowl and ask host mum if she can make room in the fridge for it. Use force if necessary. The fridge can take it.
Step 4 Leave in the refridgerator overnight. Pass the time by staying out all night partying pretending to celebrate Halloween, but really just using it as an excuse to party in one’s Boubou (traditional Senegalese outfit)
Step 5 Wake up and check on dough. Ask host mum if you can borrow the bowl (hope that she has forgiven/forgotten about that knife you borrowed and lost last week.
Step 6 Go to a rooftop, along the beach preferably, and meet up with all the other aspiring bakers.
Step 7 Start rolling the dough into small balls and placing them on a tray. If the dough is too sticky because you couldn’t follow some simple instructions and added too much water to the mixture, then add some flour.
Step 8 Lick excess dough off of fingers and sides of bowl. Ignore that voice in the back of your head telling you not to eat uncooked dough made with Senegalese eggs.
Step 9 With the assistance of some more experienced cooks (Sara’s host mom and sisters), start boiling oil in pots.
Step 10 Use a large draining spoon to take the beignets out of the pot and into a bowl.
Step 11 Sample one to make sure they taste good.
Step 12 Sample another. Just to be sure.
Step 13 Start putting beignets into small plastic bags.
Step 14 Put little plastic bags into big plastic bags that are to be given to the Talibe centres. Pocket some for yourself, all that cooking was hard work.
Step 15 Job well done. Clean hands (weapon of choice – tongue or sink as you prefer) and go home.
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