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Ivy is the researcher and writer behind The African Gourmet, blending African food, history, and cultural storytelling. Her work is cited by universities, Wikipedia, major news outlets, and global food writers.

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Lokma Fried Sweet Dough Recipe

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Lokma Fried Sweet Dough Recipe

Culture and food of Africa would not be complete without including the iconic African street food recipe of Lokma Fried Sweet Dough. Lokma is a fried sweet dough that is covered in syrup. Served as a dessert, lokma is a popular coffee accompaniment.


How to Make Lokma Fried Sweet Dough Recipe


Fried Sweet Dough Recipe

Every region of Africa makes some form of fried sweet dough pastries.
Cost about $1 per serving
Takes about 2 hours
Serves around 10 people

Ingredients

1 1/4 cup warm water
1 teaspoon sugar
1 teaspoon active dry yeast
2 cups all-purpose flour plus 2 tablespoons
1 teaspoon salt
Vegetable oil for frying

For The Syrup
3 cups of sugar
1 1/3 cups water
2 tablespoons lemon juice

Recipe Directions

Preheat vegetable oil. In a measuring cup, add yeast and sugar to warm water. Stir until dissolved. Allow to sit for 5-10 minutes. In a medium bowl, combine flour and salt. Add yeast water and stir with an oiled wooden spoon until a dough-like consistency form. Cover and place in a warm area and allow to rise for 1 1/2 hours, or until doubled. Spoon dough by the tablespoon into vegetable oil and allow to cook for about 2 minutes each side, until each side is a golden brown color. Repeat with remaining dough. Drain on paper towels.

[Read Next: African Street Food Fresh Grilled Gingered Corn]
For the syrup
About 20 minutes prior to frying the dough, make the syrup. Mix all ingredients in a saucepan until sugar is dissolved on medium heat. Bring to a boil, then allow to simmer on low for about 10-15 minutes, until it becomes a syrup consistency. Do not stir frequently because the sugar will make the syrup cloudy. Drizzle syrup over the fried dough and serve immediately.

Enjoy your Lokma Fried Sweet Dough Recipe and fall in love with African Food at first bite. Lokma Fried Sweet Dough Recipe is a simple deep-fried sweet dough recipe for you to make for your family or friends.




Chic African Culture The African Gourmet Logo
The African Gourmet explores how African food, history, and science intertwine. Here, a plant is a healer, a story is a map, and the kitchen is a laboratory. I’m Ivy — a writer raised by historians, now sharing Africa’s wisdom from the U.S. through cookbooks, cultural research, and storytelling. If you’re curious about where flavor meets memory, you belong here.

Recipes Explain Politics

🍚

🍚 When Rice Recipes Become Revolution

What if your grandmother's rice recipe could explain the Liberian Rice Riots of 1979?

"In Liberia, rice isn't just food—it's life, identity, and sovereignty. When the government proposed raising rice prices in 1979, they weren't just adjusting economics; they were threatening every grandmother's ability to feed her family according to traditions passed down for generations. The riot that followed wasn't about politics—it was about the sacred right to cook your family's rice recipe."

🍲 The Deeper Recipe:

  • Ingredients: Colonial trade patterns + Urbanization + Economic inequality
  • Preparation: Political disconnect from daily survival needs
  • Serving: 40+ deaths, regime destabilization, and a warning about ignoring cultural fundamentals

This is African Gourmet analysis: understanding how the food in grandmother's pot connects to the protests in the streets. The recipes we inherit carry not just flavor, but the entire history of our political and economic struggles.

Understanding Africa through the stories our food tells • Since 2006

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African Gourmet FAQ

Frequently Asked Questions

Why "The African Gourmet" if you cover more than just food?

Great question! While many associate "gourmet" exclusively with cuisine, its true meaning is "a connoisseur" – someone with refined taste and deep expertise. For over 18 years, I've served as a gourmet of African culture at large, savoring and presenting the continent's rich history, vibrant traditions, timeless wisdom, and contemporary stories with the same discerning palate one would apply to fine food. The name reflects my commitment to curating Africa's cultural wealth with authority and passion.

What makes The African Gourmet different from other culture sites?

With 18 years of consistent publishing, I offer depth and continuity that's rare online. I don't just report on African culture – I contextualize it, connecting traditional wisdom with modern realities, and food with folklore, politics, and daily life. It's a holistic view of Africa's past, present, and future, all through the lens of a seasoned cultural storyteller.

How do you choose what to write about?

My content selection is driven by a desire to showcase Africa's incredible diversity and challenge stereotypes. I balance covering foundational cultural elements (like proverbs and recipes) with timely analysis of current events (like the AGOA trade agreement). The goal is always to educate and illuminate the complex, dynamic realities of the African continent.

Do you focus on specific regions of Africa?

My coverage spans the entire continent – from North to South, East to West. While certain stories may focus on specific countries or regions, my mission is to represent the breathtaking diversity of 54 countries and thousands of cultures. I make a conscious effort to include both well-known and underrepresented cultures in my work.

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