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Just because this recipe fries dough in order to achieve that crispy, flaky texture doesn’t mean it’s bad for you! In fact, at Sims Home Kitchen, we like to come up with the healthiest ways to fry foods. That way, you can enjoy your favorite crunchy meal without worrying about betraying your diet. Add another ingredient- You may add cocoa powder to the puff puffs to give them a chocolatey flavor. Vegetable Oil- Any good vegetable oil or sunflower oil works well. Since I deep-fried the puff puff, I avoided using olive oil.
Crowd the pan with the balls so they when you flip to cook the other side they don't have room to flip back. This is how you get even golden brown color. Deep fry so you get a well-rounded shape. Depending on the size of the balls you intend to make, make the oil at least 3 inches deep in the pot.
Cover with a clean damp cloth set in a warm place and allow mix to rise until double the size for 30-45 minutes
The mix should be much thicker than pancake batter . Use a spoon to gather up the batter and another spoon to form it into a ball. This recipe will help you make a popular Nigerian dessert. In Nigeria, puff-puffs are often eaten as a snack, after a meal as dessert, or even for breakfast.
Hello Chioma , This takes practise of dropping the dough. But you can cut the bottom tip of a zip lock bag and use as a pipping bag. Pour in the puff puff dough and squeeze drop by squeezing and cutting off with a scissors. Flip to fry on every side and once it’s all looking golden brown. Pick it out and place in a sieve to help you remove the excess oil.
Before you make the Nigerian Puff Puff
Alternatively, you can serve your cooked puff puff with a mix of deliciously seasoned cooked fresh pepper and onions as a dipping sauce. The key ingredients for puff puff is the yeast. The quality of yeast and the environmental temperature actually determines for how long you allow the dough to rise . But trust me I have been tempted a few times in Balogun market in Lagos passing by one of those puff puff ‘depots’ in the market. The smell of freshly fried puff puff actually takes real strong will to resist if you love this pastry.
This is the recipe I’ve been cooking for years, and it transports me back to my childhood home. It reminds me of late-night munching on the sidewalk. I will try and do my conversion to cups next time. I'm happy you and your family enjoyed it.
How to make Nigerian Puff Puff ?
Use the stated yeast type as it needs no proofing and works best for this recipe however if you want to use active dry yeast, proof it first. This recipe makes use of 5 inexpensive ingredients. Flour, sugar, yeast, nutmeg, and salt.
If you have some leftover puff puffs, package them in a freezer bag or container with a tight cover and put them in the fridge or freezer. Another popular way I’ve seen my Congolese friends eat puff puff is with peanut butter. While I’m not a huge fan of this combo, my sister absolutely loves it. For a more delicious treat, you can eat your puff puff by pouring some fluffy chocolate frosting on the finished product. Granulated Sugar – Adding granulated sugar to the flour will give the puff puff a sweet taste. Puff puff, as it is called in Nigeria, is a soft, spherical-shaped African snack made of basic ingredients such as; flour, sugar, and yeast.
Lastly, the texture of your dough also affects the shape of your puff puff. If your dough is too watery, your puff puff will be flat. This puree is made by blending ripe plantains with a blender and mixing it with the dry flour mixture.
First, add a couple of tablespoons of water to the batter. Puff puff are fried balls of dough that are a popular snack in Nigeria. They’re a soft finger food with a golden crust and a sweet interior. Like any fried snack, they’re not exactly the picture of health.
If it browns too quickly, oil is too hot, take off the heat and cool for a minute. Add in half teaspoon of nutmeg, yeast and sugar, salt and lukewarm water. In a small bowl, mix the yeast, sugar, nutmeg, salt, and warm water together. If your batter is too thick, the puff puffs may be dry, hard and not fluffy. Add water to have a not-so-thick consistency. Also, overmixing may result in tough balls.
No party is complete without the small chops plate and no small chops plate is complete without puff puff. That's how much Nigerians love this street snack. Stir salt and flour into yeast mixture. Sprinkle yeast over warm water and leave for 5mins to soften, mix in yeast and leave for another 10mins until it begins to get foamy. Also, it is possible for yeast to go bad while not expired.
I forgot to add, If you're using fresh yeast, you have to store in the fridge. You can leave it overnight in the fridge, but let it sit at room temperature before frying. Hello thanks alot for the puff puff tips, I will try it as asap, God bless you always, you are a kind hearted woman. Hi dearie, It's either the yeast is dead(gone bad/not active) or you didnt use enough as written in the recipe. I've always loved puff puff but never has it crossed my mind to learn how to make it until I came across your website.
It is very easy to make and you can't go wrong with this recipe. Why is my puff puff refuse to rise as expected in 50 minutes? Some times it happens while some times it is perfect. I guess you fried it in very hot oil, so the outside got scotched before the inside had time to cook.
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