Puff Puff
Puff puff ranks among the most popular street snacks in Nigeria and West Africa generally, a simple yeast-batter doughnut present at nearly every Nigerian party, wedding or celebration. Similar preparations exist under different names throughout the region — bofrot in Ghana, mikate in Central Africa — reflecting a shared recipe that traveled with trade along the West African coast. The ideal texture of a good puff puff is considered essential: the outside must be firm and crisp, while the inside stays fluffy, slightly elastic, but not heavy or oily. Many Nigerian cooks insist that success depends on patience — the batter must be allowed to ferment long enough, and the oil must be at the right temperature, neither too hot nor too cold, to avoid doughnuts that are raw inside or burnt outside.
Liquid yeasted batter
A runny, yeast-risen batter develops large bubbles, a sign it's fermented properly.
Fragrant nutmeg
A pinch of ground nutmeg gives the doughnuts a warm, slightly spiced aroma.
Hand-shaped
The batter is dropped directly into the oil by hand, forming round, irregular balls.
Rolled in sugar
Rolled or dusted with sugar while still hot, for a sweet, crisp exterior.
Ingredients 4 servings
- 500g flour
- 7g instant yeast
- 150g sugar
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 350ml warm water
- Oil for frying
- Extra sugar, for rolling
How to make it
- 1MIX THE DRY INGREDIENTS: Mix the flour, yeast, sugar, nutmeg and salt in a large bowl.
- 2ADD THE WATER: Gradually pour in the warm water, whisking vigorously with a wooden spoon or whisk, until you get a smooth, lump-free liquid batter.
- 3LET IT RISE: Cover the bowl and let the batter rise in a warm spot 1-1.5 hours, until doubled in volume and large bubbles appear on the surface.
- 4HEAT THE OIL: Heat the frying oil to 170°C in a deep pot.
- 5SHAPE THE BALLS: Scoop portions of batter with a wet hand or a spoon, carefully drop them into the hot oil, forming round balls the size of a golf ball.
- 6FRY: Fry the balls in small batches, 4-5 minutes, turning often with a slotted spoon, until evenly golden on all sides and fully cooked inside.
- 7DRAIN: Remove the balls onto paper towels.
- 8ROLL IN SUGAR: While still warm, roll them in sugar or generously dust with it.
- 9SERVE: Serve fresh and warm, the same day.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
