📝 About This Recipe
Puff-Puff is the quintessential West African street food, a beloved snack found from the bustling markets of Lagos to the roadside stalls of Accra. These pillowy, deep-fried dough balls are characterized by their perfectly spherical shape, a slightly chewy texture, and a subtle sweetness balanced by a hint of warm nutmeg. This recipe delivers that authentic 'bouncy' crumb and golden-brown exterior that makes them an irresistible treat for any celebration or a cozy afternoon snack.
🥗 Ingredients
The Yeast Bloom
- 2 cups Warm Water (between 105°F and 115°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 teaspoon Granulated Sugar (to feed the yeast)
The Batter Base
- 4 cups All-Purpose Flour (sifted for a smoother texture)
- 3/4 cup Granulated Sugar (adjust to 1 cup for a sweeter version)
- 1 teaspoon Ground Nutmeg (freshly grated is best)
- 1/2 teaspoon Salt (to balance the sweetness)
- 1 teaspoon Vanilla Extract (optional but recommended for depth)
For Frying
- 4-6 cups Vegetable Oil (canola or sunflower oil for deep frying)
Optional Toppings
- 1/4 cup Powdered Sugar (for dusting)
- 1 teaspoon Cinnamon (mixed with sugar for a spiced coating)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, 1 teaspoon of sugar, and the yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy and bubbly, indicating the yeast is active.
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2
In a large mixing bowl, whisk together the sifted all-purpose flour, the remaining sugar, ground nutmeg, and salt until well combined.
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3
Make a well in the center of the dry ingredients and pour in the activated yeast mixture and vanilla extract.
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4
Using a wooden spoon or your clean hand, mix the ingredients thoroughly. The goal is a smooth, thick, and stretchy batter—thicker than pancake batter but looser than bread dough.
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5
Beat the batter with your hand or a spoon for about 2-3 minutes to develop the gluten; this creates the signature 'chewy' and 'bouncy' texture of authentic puff-puff.
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6
Cover the bowl with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free area to rise for 45 minutes to 1 hour, or until the batter has doubled in size and shows small air bubbles on the surface.
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7
Once the batter has risen, deflate it slightly by stirring it once or twice.
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8
In a deep pot or wok, heat the vegetable oil over medium heat to approximately 350°F (175°C). The oil should be deep enough (at least 3 inches) so the balls can float without touching the bottom.
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9
Test the oil temperature by dropping a small amount of batter into it. If it sizzles and rises to the surface immediately, the oil is ready.
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10
To form the balls, grab a handful of batter and squeeze it through the 'O' shape formed by your thumb and index finger, or use two spoons to scoop and drop rounds into the oil.
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11
Fry the puff-puffs in batches, being careful not to overcrowd the pot. They will naturally flip over, but use a slotted spoon to rotate them to ensure even golden-brown coloring on all sides.
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12
Fry for about 3-5 minutes per batch until they are a deep golden brown. Remove them with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
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13
While still warm, toss them in cinnamon sugar or dust with powdered sugar if desired, and serve immediately.
💡 Chef's Tips
Ensure your water is warm, not hot; water above 120°F will kill the yeast and prevent the dough from rising. For perfectly round balls, wet your hands slightly before grabbing the batter to prevent sticking. Keep your oil temperature consistent; if the oil is too cool, the puff-puff will soak up oil and become greasy; if too hot, the outside will burn before the inside is cooked. If the batter is too runny, add a tablespoon of flour at a time; if too thick, add a splash of warm water until the desired stretchy consistency is reached. Avoid over-mixing after the rise, as you want to maintain some of those air bubbles for a light interior.
🍽️ Serving Suggestions
Serve warm as a standalone snack with a cold glass of hibiscus tea (Zobo) or ginger juice. Pair with a spicy side of African pepper sauce or a savory bean stew (Ewa Aganyin) for a traditional breakfast. Dust with powdered sugar and serve alongside a scoop of vanilla bean ice cream for a modern dessert twist. Enjoy with a hot cup of coffee or Milo (chocolate malt drink) on a rainy afternoon. Serve in a paper cone for an authentic West African street-food experience at your next party.