Puff Puff is a very delicious, deep fried Nigerian snack, it is moist in the inside and crunchy on the outside.
Most West African countries are familiar with the popular street food Puff- Puff, which is known by different names depending on the country.
Ghanaians call it Bofrot (togbei) , Cameroonians and Nigerians call it Puff-Puff (Puff) or beignet in French.
Regardless of when you eat them, puff puff are enjoyable with or without a side dish. Below is a simple to understand recipe, read carefully and you will be amazed at your result
Recipe type: Snack
Cuisine: African
Ingredients For Making Nigerian Puff Puff
• 2 cups warm water
• 2¼ teaspoon active dry yeast (1 packet)
• 3½ cups flour
• ½- 3/4 cup sugar
• ½ Tbs salt
• Oil for deep frying
Instructions For Making Nigerian Puff Puff
Mix salt, sugar, water, and yeast . Set aside for 5 minutes. Add flour and mix then let the mixture rise for approximately 1- 2 hours.
In a large, sauce pan pour vegetable oil into a pot, until it is atleast 3 inches (or about 5 centimeters) high (too little will result in flatter balls) and place on low heat.
Test to make sure the oil is hot enough by putting a ‘drop’ of batter into the oil. If it is not hot enough, the batter will stay at the bottom of the pot rather than rising to the top.
Grab a little bit of mixture in your hands and drop in the oil. When the oil is hot enough, use a spoon to dish up the batter, and another spoon or spatula to drop it in the oil.
The puff puff should be in the shape of a ball. Fry for a few minutes until the bottom side is golden brown then flip and fry the other side as well.
Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.
If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter. Serve with your favourite soft drink or enjoy alone as a snack.
Please share and leave a comment below and don't forget to give me feedback on how your Nigerian Puff Puff turned out.