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After that, gather spoonfuls of batter and shape them into balls with a second spoon. Then, fry them in oil until they’re golden brown. Remember to flip them so both sides cook through. Once the puff-puffs have cooled, sprinkle them with powdered sugar like donuts. Fry the puff puff with pepper until brown on all sides, using a spoon to roll the balls around for even cooking.
Next, add salt, sugar, and active dry yeast to the water in the bowl. Yeast – I have used dry active yeast that needs to be activated. Make sure to activate it with warm water. Too much yeast may spoil the taste of puff puffs so be mindful. Once your puff puffs are uniformly golden brown, remove from the hot oil and place in a sieve or bowl lined with oil-absorbing paper napkin.
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Drop a tiny bit of batter in hot oil to test and if the batter floats to the top of the heat then it is ready to use. On medium-high heat, add enough oil to a frying pan and heat till hot. Add water in small quantities and mix everything by hand till you have a good blend of all the ingredients. Add the yeast you mixed with lukewarm water if applicable.
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.
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Nigerian puff-puffs are a delicious sweet treat you can eat for breakfast, dessert, or a snack. All you need is active dry yeast, flour, sugar, and oil. First, mix ½ cup of sugar, 2 cups of warm water, and 2 teaspoons of yeast in a bowl. Let it sit for 5 minutes, then add 2 ½ cups of flour and mix it until it’s smooth. Cover the batter with foil and leave it to sit for 1-2 hours.
Every Nigerian party I have ever attended always had trays and trays of puff puff just waiting to be devoured. Besides the music this was my sweet spot, and what I always looked forward to. Because this wasn’t the healthiest of snacks or desserts my mom never really made it at home; so it made eating it at parties extra special.
Nigerian Puff Puff with Pepper
Cover the bowl with plastic wrap and/or kitchen napkin and leave in a warm spot until doubled in bulk. You can sprinkle with powdered sugar if you choose. Fry only when the batter is risen and at least double in size. Ideally, it should rise to about 3 times its size. You can serve with hot pepper sauce as dipping sauce.
Don’t you just love how food and recipes adapt and build a bridge to different cultures? I added nutmeg to my recipe because I just love the way the nutmeg enhances the flavor. This isn’t traditional so don’t kill me if you don’t do this. 🙂 Check out the recipe below, and I really hope you guys enjoy it. Puff Puff is very similar to a beignet or doughnut; although its traditionally less sweet than them. It’s just flour, yeast, sugar, and water that is deep fried in hot oil.
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After 30 minutes, check to see whether it’s still rising. Warm water-is an important ingredient of any dough recipe. It’s what we’ll use to make our treat. It’s critical to have precisely the proper amount of warmth.
Wondering how you can make one at home? Then try following the instructions below. I was never satisfied with the outcome of my puff puff until I tried kcuisine’s puff puff recipe. Pour the yeast mixture into the flour mixture and mix thoroughly.
Finally, use a slotted spoon to remove the fried puff puff to a paper towel-lined bowl. Repeat with the remaining puff puff batter. If you are using active yeast, you should skip adding the yeast directly to the other dry ingredients in step one. Instead, pour the yeast into a separate bowl with some sugar and pour lukewarm water to dissolve it.
I also write a blog with many topics including bread making. Today for instance my blog was about a flower arrangement withsome Salvia called African Sky which linked in nicely to the book by Abi Daré. Many thanks for taking the time you share you lovely recipe. The English name for puff puff is deep-fried dough balls. If the oil is not hot enough, your dough will settle to the bottom of the frying pot, soak up a lot of oil, and have a flat base.
Puff puff, a sweet deep-fried dough. A popular street snack in Nigeria and beyond. This recipe comes with clear instructions to making perfect puff puff. When both sides are golden brown, take out the puff puff balls and place in a sieve. If you want to reduce the oil on your Puff Puff as much as possible, then line your sieve with paper towels. The paper towels help soak away the excess oil on the puff puff.
Warm water- Adding warm water to yeast is an important step. Not hot water as it will not activate the yeast. Puff puff is one of the popular snacks in Nigeria.
Check batter after 35 minutes to ensure it's rising. It's commonly served as a snack with drinks like orange juice, carrot juice, sorrel drink, and other types of refreshing drinks. Take out of oil and drain on kitchen towel covered plate. The detailed ingredient list, measurement, and directions are in the recipe card at the bottom of this post. Tnks aunty Nky for what u r doin for our ladies, jst wanted to ask u if u can pls help with a recipe for homemade sandwich, burger and pizza. I've never added eggs but if you want to, you can add 3 eggs to this measurement, but reduce the amount of water you'll be using.
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