If you are looking for how to make Nigerian puff puff, this information will help you get started In Nigeria, puff puff is frequently eaten as a snack, after a meal, or can be used for breakfast.
Puff puff is a deep-fried dough. And they’re made from incentive dough, shaped into balls and deep-fried until golden brown. Again, it has a doughnut-suchlike texture but slightly more leathery. And it’s a veritably common snack eaten by so numerous countries but with different names and a little bit of variation in the mode of preparation.
For West Africans, puff puff needs no preface. And it’s a quick and easy form with many low- cost constituents but don’t underrate how succulent it’s because of its simplicity. And veritably many people can’t repel their allure.
Puff puff is an African classic snack generally sold in road- side shops. And while working on this form, I exhumed some good memories that I ’d fully forgotten about. When I was in middle academy I used all my lunch money to buy puff puff, Buns, Meat pie, and doughnuts etc I know there’s so important nostalgia associated with the sight and smell of air puff snack, and I’m hoping that, with this recipe, your old memory will re- surface and make you smile as well.
By Proofing the yeast: The instant and active yeast works perfectly for this recipe. And if you are someone that uses instant yeast, you may as well skip proofing your yeast. Because by using active yeast, it’s very much advisable to proof the yeast.
By Making the batter: You have to combine both the dry and wet ingredients together and mix them well.
By Leaving to proof: Just know that the batter needs to proof in a warm place for about an hour. And again a little more or less or till the batter rises about twice or thrice its actual size.
By Frying: So make your oil get hot before frying your puff puff. And again, if your oil is not hot enough, the resulting puff puff will soak up the oil. And I hope you don’t want that to happen. And we also have other methods of puff puff like the spicy (puff puff, plantain puff puff, and Banana Puff puff).
You nearly can not go wrong making this if the instructions are duly followed. And still, there are some effects you have to put into consideration in order to achieve the asked light, airy, and slightly leathery result. And here are some helpful tips.
- A 2 teaspoons of active dry yeast
- The 2 1/2 cups of flour
- The 1/2-3/4 cups of sugar
- The 2 cups of warm water
- An Oil for deep-frying
>> Start Mixing 1/2-3/4 cups of sugar, 2 cups of warm water, and 2 teaspoons of yeast together.
>> Just set the mixture aside and let it sit for approximately 5 minutes.
>> Again add 2 1/2 cups of flour to it and mix until it’s smooth and not lumpy.
>> And again, cover the batter with foil and let it rise for approximately 1 to 2 hours.
The deep frying can be a little messy but the result is worth the remittal. And it can be eaten as is and you can also smoke them with some sugar for a sweeter treat. But these are really succulent, though not the healthiest of snacks but they sure taste good!
For those of you seeing these for the first time, puff puff is frequently eaten as a snack just the way it is, you can also sprinkle some granulated or confectioner’s sugar over it for a double cargo of sweetness. And it can also be enjoyed with the African tasty sauce.
- Add your oil in a frying pan and place it on the cooking gas. And put a small amount of the batter to the oil in to see if it’s hot enough to start the frying. And once it’s hot, you can start frying immediately if the oil is hot as needed.
- Make sure to use a spoon to put batter together and another one to form it into a ball form and drop it inside the hot oil.
- Keep frying the batter until the puff puff is brown in color
- And again, flip and fry the other side until the puff puff brown as well.
- Then, use a large spoon to take the puff-puff out of the oil once it’s ready.
- Again, use paper towels to soak up all the excess oil if there’s any.
- And also add powdered sugar to it, then serve your puff puff and enjoy!
Though adding Nutmeg to this puff puff is really necessary. And i really like the subtle flavor it gives the Puff puff so it’s judicious you add it.
Just know that the hand works well when mixing the dough but you can use the mixer just do not over blend.
Again, you can also use an Ice cream scoop to drop the dough inside the oil, when you start frying. And if your oil is too hot the puff puff will get burnt before it’s done and if it’s not hot enough it’s going to absorb the oil leaving the Puff puff Greasy.