Puff Puff Perfection: A Step-by-Step Recipe for Nigerian Puff Puff

Introduction

Puff Puff is a popular Nigerian snack. Nigerian puff puff is deep fried similarly to doughnut and Ghanian bofrot. It is soft, spongy, fluffy, easy to make and requires just few ingredients. It is usually eaten as starters or snacks. In Nigerian parties, you can almost be sure that puff puff will be served as small chops (appetizer). Infact, we eat it at anytime, anywhere..thats how much we Nigerians love this snack!

Ingredients

For this recipe, you will need Flour, Sugar, Salt, Nutmeg,Water and Sunflower or Vegetable oil. The totat cooking time is about 2hours 15 minutes. Find below my recipe for Nigerian puffpuff ⁚ In a mixing bowl, mix flour, sugar, salt and nutmeg.

You will also need⁚

  • 200 g Plain Flour
  • 70 g Sugar
  • tsp Nutmeg
  • tsp Salt
  • 1 tspn active dry yeast
  • 160 ml Water
  • Sunflower Oil

In a small bowl mix the water with a teaspoon of sugar, add the yeast and stir well. Leave it for 5-10minutes to activate.

At the end of the 10 minutes the yeast mixture should have foamed. If this doesnt happen, discard it and try again.

Pour the yeast mixture into the flour mixture and mix thoroughly.

Cover with cling film or towel and leave to rise for 90-120 minutes or till it doubles in size.

Pour oil into a deep pan. The oil should be atleast 3inches deep. Let the oil heat up and scoop the batter into the oil with your hand. You can also use ice cream scoop.

Ks Cuisine tip⁚ For best result of the round shape use hand to scoop.

Test the oil by dropping a bit of batter in it. If it rises up after few seconds then the oil is ready.

Flip the  batter till its golden brown. Place on kitchen towel to drain excess oil.

Preparing the Batter

In a large bowl, add all the ingredients and mix until everything is combined. This will be a very soft wet dough, but don't worry. Cover and leave this to rise in a warm place until doubled in sized, this should take 1-2 hours. Frying the puff puff⁚ You want to deep fry your puff puff in oil that is around 170c-180c.

Instructions

  1. If using fresh baking yeast, first dissolve fresh yeast (if using) in a little warm water and set aside.
  2. In a big bowl, mix flour, ground nutmeg, sugar, salt, and dry yeast (or fresh yeast mixture).
  3. Gradually add water and mix until smooth (about 5 minutes), ensuring there are no lumps.

Add about 200ml of the warm water and start mixing with your hand. Add the rest of the water and mix thoroughly. The dough should be light but not runny. Beat the dough against the sides of the bowl in a slapping motion. Cover with cling film and a kitchen napkin. Put in a warm place and allow to rest for 30 ౼ 45mins.

Mix the flour, yeast, sugar, salt and nutmeg in one bowl until well combined. Add of the luke warm water to the dry ingredients and mix using your hands or a spatula. Repeat this step until the batter is smooth. It should have medium-thick consistency, like pancake batter. Next, cover the dough with a clean cloth.

Cover the mixture with a table cloth. Set aside in a warm place for 45 minutes or until the batter doubles in volume. Set a large pot on medium heat, add in the oil and heat until hot. Scoop enough mix with your hand and drop the ball in oil. Repeat until pan of oil is full.Fry until golden brown on all sides.

Frying the Puff Puff

Once the dough has risen, heat oil in a saucepan or deep fryer. Scoop half a handful of the mixture and carefully squeeze it into the heated oil. Cook on both sides for 4-6 minutes or until golden brown. Remove the puff puff with a slotted spoon and place it on a bowl with paper towels to soak excess oil.

Pour oil in a frying pan on your stove. Put a little drop of the batter to the oil in order to see if its hot enough; it should sizzle and start cooking immediately if the oil is hot enough. Use a spoon to gather up the batter and another spoon to form it into a ball. Drop it in the hot oil.

Here are some tips⁚

  • Method 1⁚ Use your hand to scoop the puff puff batter, Next, make a fist (still with the batter in hand) and then point your hand into the top of the pot and squeeze out a ball of puff puff dough either through the opening by your thumb or the one by your little finger.
  • Method 2⁚ Use a spoon.

Remove the Puff puffs from the oil using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil. Allow them to cool slightly before serving. Nigerian Puff puffs are best enjoyed while they are still warm.

Serving and Enjoying

The genius of puff puff is in the ... little puffs. If the batter seems wet, you are on the right track. The consistency should be similar to a yeasted pancake or waffle batter. Tossing the fried dough in spiced sugar is optional, but recommended⁚ The added layer creates an irresistible crunch. Enjoy warm or at room temperature. Featured in⁚ Yewande Komolafes 10 Essential Nigerian Recipes

Puff Puff is a popular Nigerian snack. Nigerian puff puff is deep fried similarly to doughnut and Ghanian bofrot. It is soft, spongy, fluffy, easy to make and requires just few ingredients. It is usually eaten as starters or snacks. In Nigerian parties, you can almost be sure that puff puff will be served as small chops (appetizer). Infact, we eat it at anytime, anywhere..thats how much we Nigerians love this snack!

My current Perfect Puff Puff recipe can be found in my ebook Food O Clock HERE

My current Perfect Puff Puff recipe can be found in my ebook Food O Clock HERE

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Tags: Nigeria, Nigerian, Niger, Recipe,

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