#recipeoftheday Puff Puff
Hmmmm whenever I think of this recipe, my mouth melts. This is one of my favourite Nigerian recipes. Puff Puff is usually had as a snack and with a sweet flavour. It is a spongy, deep-fried, spherical snack that originated from Nigeria. It is soft and springs back to touch, you know, like when you pinch a foam sponge. Making the Puff Puff recipe is both easy and complicated. Easy because the mixing is quite straight-forward and you will see proof that you are doing things right as you go along. It is only complicated when you do not follow the right steps.
- 250g of Plain Flour
- 2 teaspoons of yeast (the one used in baking bread)
- ½ teaspoon ground nutmeg
- Granulated Sugar to taste
- 3 pinches of salt
- Lukewarm water (for mixing)
- Vegetable Oil (for frying)
Discover other recipes in this month’s issue of ReAfrica magazine
- Put the floor in a bowl, add the ground nutmeg, powdered yeast, sugar and salt. Mix all these together.
- Add water in small quantities and mix everything by hand till you have a good blend of all the ingredients. Add the yeast you mixed with lukewarm water if applicable. Use warm water to mix the puff puff ingredients if you want it to rise faster.
- Keep mixing till the batter is smooth but not too watery to flow from a spoon. The mix should be much thicker than pancake batter
- Cover the bowl with aluminum foil and make sure it is airtight by pressing the edges of the bowl
- Leave to rise for about 45 minutes. When OK to fry, the Puff Puff batter should have risen in quantity and will have some air bubbles.
- Pour some oil in a deep pot and allow to heat up. It’s not advisable to use a deep fryer for Puff Puff because of the netting but if you want to use it, set the temperature to 170°
Note: The oil should be at least 3 inches deep. This is so that the puff puff will become spherical when scooped into the oil. You don’t want to end up with flat pancakes!
- Test that the oil is hot enough by putting a drop of batter into the oil. If it sizzles and comes up to the surface of the oil, then the oil is hot enough. If the oil is not hot enough, the batter will go down to the bottom of the oil and stay there.
- When the oil is hot enough, scoop some batter into the oil with your hand by pressing the batter to come out from between your thumb and index finger. You should see the video for this technique as this is what will make your Puff Puff have a near-perfect spherical shape.
- Put in more scoops of the batter, as much as the space in the frying pot will allow without overcrowding.
- Once the underside of the puff puff has turned golden brown, flip the ball so that the topside will be fried as well.
- When both sides are golden brown, take out the puff puff balls and place in a sieve. If you want to reduce the oil on your Puff Puff as much as possible, then line your sieve with paper towels. The paper towels help soak away the excess oil on the puff puff.
Serve with a chilled drink!
That’s how the Nigerian Puff Puff is made. . Feel free to top it up with jam and other condiments you normally eat doughnuts with or enjoy it as is. We certainly will!
What is new in ReAfrica magazine?
Discover more African Food in the food issue of ReAfrica magazine, where we discover different parts of Africa through its food and the people.