African Puff puff is a deep-fried dough. They are made from yeast dough, shaped into balls and deep-fried until golden brown. It has a doughnut-like texture but slightly more chewy. It is a very common snack eaten by so many countries but with different names and a little bit of variation in the mode of preparation.
How to make Puff puff
Puff puff is an African classic, usually sold in street-side shops. This snack reminds me of my childhood when I use all my pocket money to buy puff puff, Buns, Meat pie, and doughnuts….oh how I miss those good old days!
For West Africans, puff puff needs no introduction. It is a quick and easy recipe with a few low-cost ingredients but don’t underestimate how delicious it is because of its simplicity. Very few people can resist their allure.
You almost cannot go wrong making this if the instructions are properly followed and I must say, it is very delicious. Deep frying can be a little messy but the result is worth the cleanup. It can be eaten as is and you can also dust them with some sugar for a sweeter treat. These are really delicious, though not the healthiest of snacks but they sure taste good!
It is also called Bofrot in Ghana. There is a similar recipe in East and South Africa called Mandazi (fried dough). In French Beignet, in Italy Zeppole just to mention a few.
African Puff puff recipe
- 2 cups flour
- 11/4 cups Water
- 2 Teaspoons Yeast
- 1 Teaspoon Nutmeg
- 1/2 Teaspoon Salt
- 1/4 Cup Sugar + 1 teaspoon sugar for proofing the yeast
- Enough Oil for deep frying
- Mix half of a Cup of water, 1 teaspoon of Sugar and the Yeast in a Bowl. Cover with a lid and set aside for 4-6 minutes.
- In another bowl, mix the dry ingredients - Flour, Sugar, Salt, and Nutmeg.
- Combine the proofed yeast and one cup water together with the dry ingredients and mix until the batter is lump-free.
- Cover the dough and allow it to rise for 1 hour. (The risen dough has a distinct sweet smell, which will make you know the dough is ready for frying)
- Preheat the oil to about 360°F and scoop a little bit of dough just like the size of a table tennis ball. (You can make it bigger or smaller if you wish) and drop inside the oil.
- Fry both sides until golden brown. If you are finding it hard to turn the puff puff while frying you can just press down the balls a little bit with your frying spoon before turning it.
- Remove from heat and enjoy while still hot or warm.
- Though adding Nutmeg to this recipe is very optional. I really like the subtle flavor it gives the Puff puff so it's advisable you add it.
- The hand works well when mixing the dough but you can use the mixer just don't over mix.
- You can also use an Ice cream scoop to drop the dough inside the Oil.
- If your oil is too hot the Puff puff will get burnt before its done and if its not hot enough its going to absorb the Oil leaving the Puff puff Greasy and Soggy
- Try to use a deep fryer or a heavy bottom Pan
- A non stick Pan works best for me!
If you make this Puff Puff recipe, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen