Ingredients:

• 1 kilo of potatoes
• 3 3/4 cups of liquid the potatoes were boiled in
• 1 kilo of all purpose flour
• 1 cup of soft flour
• 2 sachets of yeast (7gr each)
• Pinch of salt (1/8 of a tsp)
• Corn oil for frying

Syrup ingredients:

• 3 cups of water
• 6 cups of sugar
• 2 tsp of lemon juice
• 4 tsp of orange blossom water (Anthonero)

Syrup preparation:

• Poor the water in a sauce pan, add the sugar and bring to boil for about 3 minutes, stirring occasionally to melt the sugar to combine with the water.
• Add the lemon juice towards the end of boiling time and remove from the heat.
• Add the orange blossom water, stir to combine and set aside to cool down.

Preparation of Pombes / Touloumbes mixture:

• Wash the potatoes, peal them and wash them again.
• Cut the potatoes in small pieces (so the can be cooked faster) place them in a pot with plenty of water and boil until they are cooked through.
• Once the potatoes are cooked, with a large slotted spoon transfer them into a large enough bowl.
• Do not throw away the liquid the potatoes were boiled in.
• Mash the potatoes well, add 3 3/4 cups of the hot liquid the potatoes were boiled in and stir with a fork or a wire to combine.
• Let it cool down a bit to a warm stage so you don’t burn your self when mixing in the flour.
• Add the soft flour, yeast and salt and add as much of the all purpose flour as needed and knead with your hands until you have a stiff batter.
• Cover the bowl with a clean kitchen towel and leave aside for about one hour to rise and be about double of the original size.
• If the batter becomes thinner after it has risen, add some more flour and knead again to combine.
• Pour plenty or corn oil onto a deep frying pan and heat up.
• Put the batter into a pastry piping bag fitted with a large star nozzle.
• If a piping bag is not available you can improvise by using a big funnel with a big hole.
• Squeeze the batter directly into the hot oil in pieces of about 15cm (6 inches) or as long as you desire.
• Fry well on all sides until golden.
• Remove with a slotted spoon and place them on kitchen paper towels to drain the excess oil.
• While they are still hot dip them into the cold by now syrup and remove almost immediately.
• They tend to absorb a lot of syrup if they are left in it for too long.
• Place the finished Pombes / Touloumbes in a serving platter.
• Continue the same way with the rest of the batter until all of it has been used.
• Let them cool down and serve.