Puff-puff
Soft, golden, slightly chewy fried dough balls dusted with sugar or eaten plain. They are a beloved snack at parties and markets.
Nigerian-puff-puff-recipe cropped: Afrolems ; cropped by Off-shell, CC BY-SA 4.0 (Wikimedia Commons)
Where it comes from
Puff-puff is eaten across West and Central Africa under different names. In Nigeria and Cameroon, it is a staple of celebrations and street stalls.
Explore the cuisine of Nigeria, Cameroon.
Recipe
Make Puff-puff at home
Ingredients
- 3 cups all-purpose flour
- 1/2 cup sugar
- 2 1/4 tsp active dry yeast
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1 1/2 cups warm water
- oil for deep frying
How it's made
- Mix flour, sugar, yeast, salt and nutmeg in a bowl.
- Stir in warm water to make a thick, sticky batter.
- Cover and let rise in a warm spot for 1 hour until doubled and bubbly.
- Heat 2 inches of oil to about 350 F.
- Scoop spoonfuls of batter into the oil, squeezing with your hand or using a spoon.
- Fry, turning, until deep golden, about 4-5 minutes, then drain on paper towels.
Variations
- Ghanaian bofrot: a bit denser with more sugar.
- Spiced puff-puff with a pinch of ginger or vanilla.
Cook’s tip: Keep the oil steady at medium heat so the center cooks before the outside browns.
Related dishes
MandaziBreakfast · Tanzania
DoughnutDesserts and sweets · United States
JalebiDesserts and sweets · India
LoukoumadesDesserts and sweets · Greece
About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Nigerian-puff-puff-recipe cropped: Afrolems ; cropped by Off-shell, CC BY-SA 4.0 (Wikimedia Commons)