It feels good to be back again after three days of site maintenance which gave me a much-needed rest from blogging. And what a way to come back with this easy gateau recipe from my homeland. You will agree with me sometimes the blogosphere can be overwhelming. It was such a relaxing time for me. Just sitting back and watching people go about their various businesses.
Here are some of the things I did during my breather beside making gateau:
In the past couple of days, I had the opportunity to catch up with some good friends. I can’t remember the last time I spent so much time in just chatting with loved ones, not caught up with sharing a blog post. It really felt good, sometimes one could just get caught up with the blogosphere.
Something about the book of Ecclesiastes held me bound! It exposes the futile emptiness of trying to live outside of God. Will share with you all some insight I got from the wisest, richest, most influential king in Israel’s history. Vanity upon vanity says the Preacher.
Now, this is one of the most important things that happened, ha. Lots of cooking and of course eating. This is where our beloved gateau comes in. Made these goodies in response to a request from a beloved big sister and I tell you it has been a win. Shared the full recipe on Facebook, meeen people loved the recipe. It truly feels amazing when you share something and it is so appreciated. The feedback makes me want to share more of all I know. Thanks so much friends, your response make me want to give the very best of me.
Okay, enough of my comeback story, ha this post is about gateau(beignets); a simple deep fried dough in the class of doughnuts but with a little less rich variation.
I still don’t understand how we came about that name in Cameroon. Some friends in Nigeria refer to this as Nigerian buns.
This is how I get it done: