Puff puff is one of our popular street snacks. It’s a no stress snack and also straightforward. The most common type of puff puff is the sweet version but we also have the ”not so sweet version” which is the spicy/savory version.
Puff Puff is iconic of most West African countries and it is named differently in different parts of each of these countries. For example, in Ghana, it’s called Bofrot. 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.
I first saw this recipe from one of my Aunties while growing up and I fell in love with it ever since. The difference between the plain Puff puff and this spicy/savory version is the addition of Onions and pepper. This does make a lot of difference.
Puff puff belongs to a group of food we refer to as small chops because it’s very easy to eat as a whole or after just a couple of bites. Other food in this category includes Buns, Gizdodo, Samosa, Sausage Rolls, Spring rolls, Chin chin and more.
More about Puff puff
1-Though adding Nutmeg to this recipe is optional. I really like the subtle flavor it gives the Puff puff; I will advise you add it.
2-The hand works well when mixing the dough but you can use the mixer just don’t over mix.
3-You can also use an Ice cream scoop to drop the dough inside the Oil.
4-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 and Soggy
5-Try to use a deep fryer or a heavy bottom Pan. A non-stick Pan works best for me!
- I used instant dry yeast (rapid rise yeast), so I did not bother proofing it, but you should proof the Yeast if you are using active dry yeast or you are not sure if your yeast is alive.
- I used the standard American measuring Cup for my measurements.
You can watch how to make puff puff is made below:
Spicy Puff Puff Recipe
- 2 Cups all-purpose Flour
- 1 to 1-1/4 Cup Water
- 2 Teaspoons Yeast
- 1 Teaspoon Nutmeg optional
- 1/2 Teaspoon Salt
- 1/4 to 1/2 Cup Sugar
- 1/4 Cup Onion Blended/Grated
- 1/2 Teaspoon Cayenne Pepper
- Enough Oil for Deep Frying
- Blend or grate the Onion and set aside
- Add all the dry ingredients together in a large bowl, mix together and set aside.
- Add the blended Onion and begin to add the water a little at a time while mixing the batter.
- Once the batter is smooth and lump free, cover it up with a plastic wrap or a tight lid and leave it to rise.
- After 45 minutes to 1 hour, the batter would have doubled or almost tripled in size.
- Preheat the Oil to 350°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 before turning it.
- Serve hot or warm with your favorite drink. Enjoy!
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If you make this Shrimp stir-fry recipe, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen