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Africa has certainly earned the rights to its ownership claims over both Yuca and Beignet regardless of their origins, owing to how ingrained these two items are woven into the fabric of African cuisine. African ingenuity is on full display through the diverse uses for Yuca either as a grated, fermented and cooked fufu or boiled, or sauteed into a porridge. Similarly, the sight of fried Beignet on the streets of Africa are as much a morning wakeup call as they are an evening ritual. This dish triples as a breakfast, lunch and dinner favorite owing to the strength of the mixture and what accompaniments are adapted to its consumption at the given meal. Corn porridge or ‘pap’ is eaten with Beignet at breakfast or dinner time but not typically for lunch. Specially seasoned Haricot would accompany Beignet to offer a complete and more nutritious meal option for lunch, dinner or at parties. 
The preparation of Beignet often entails what many perceive to be a simple mix be remains an art mastered by few owning to: its labor-intensive frying process; the time and patience buried into waiting on the mixture to rise; and the dexterous art of molding the balls for frying. Like with all forms of cooking, all may receive the same ingredients, but the output would be different with the inexperienced hand. A bad Beignet day is a huge loss in investment from a perspective of time and having to eat a product that is less than desirable. That is why its preparation is often left to those who have mastered the art.