How To Make Nigerian Puff Puff

Nigerian Puff Puff
Puff Puff as it is called in Nigeria is a popular African snack. It is known as bofrot in Ghana, beignet in French, kala in Liberia, beinye in Cameroon and mikate in Congo.

It is fluffy, addicting and easy to make. The only tricky thing about Puff Puff is making it round with or without your hand. It is an art you master with time and practice.

So, if you want to use your hands, grab the Puff Puff mixture with the tips of your fingers and place the batter in the palm of your hand, then drop it into the oil.

But if you don't want to use your hands to make Puff Puff, use a spoon instead to dish up the batter, and another spoon to drop it into the oil. It should be like a ball in shape.

Below is a well detailed and easy recipe on how to make Nigerian Puff Puff.

Nigerian Puff Puff Ingredients:
• 3½ cups flour
• 2¼ teaspoons active dry yeast
• ½ cup granulated sugar
• ½ tablespoon salt
• 2 cups warm water
• Vegetable oil for deep frying

How To Make Nigerian Puff Puff:
• In a bowl, mix the sugar, salt, yeast and warm water together and set aside for 5 minutes. Then, add the flour and mix very well until all the ingredients are well combined.

• Leave the Puff Puff mixture to sit and rise in a warm place for almost 2 hours or until it doubles its original size.

• Heat up the vegetable oil in a medium sized pot on low heat. The oil should be at least 3 inches deep or about 5 centimeters high (little oil will result in flat Puff Puff).

• To test if the oil is hot enough for frying the Puff Puff; put a drop of the mixture into the oil. If it is hot enough, the batter will rise to the top, but if not, it'll stay at the bottom of the pot.

• Now, using your hand or a semi rounded spoon; scoop some batter and drop it into the hot oil. Fry the Puff Puff until the bottom side is golden brown.

• Then, flip the underside over and fry for a few more minutes until the top side is golden brown too. Transfer the well fried Puff Puff to a sieve lined with paper towels or napkins to absorb excess oil.

• Fry in batches, so you don't overcrowd the pan. That's it, your Nigerian Puff Puff is ready to be served. Enjoy!

• Nigerian Puff Puff can be served alone or with fruit juices, malt drink, zobo drink, kunun, soya milk drink or any beverage of your choice.

• Please share and leave a comment below, and don't forget to give me feedback on how your Nigerian Puff Puff turned out.

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