Puff Puff
Puff puff consists of delightful balls of leavened dough with an irresistibly crispy, golden-brown exterior that gives way to a soft, airy interior. If you haven't experienced the sheer joy of biting into a piping hot puff puff, you're missing out on one of West Africa's most addictive and delightful street food snacks.
Ingredients
- 1 packet 2 ¼ teaspoons active dry yeast
- 1 cup warm water
- 2 cups all-purpose flour
- ½ cup + 1 teaspoon granulated sugar
- ½ teaspoon salt
- ½ cup Vegetable oil for frying
Optional additions:
- ½ teaspoon ground nutmeg or cinnamon
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, dissolve the yeast in 1 cup of warm water along with 1 teaspoon of sugar. The water should be warm, approximately between 110°F to 115°F (43°C to 46°C), which is comfortably warm to the touch but not hot. This temperature range is optimal for activating yeast without killing it. Let it sit for about 5 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour, sugar, salt, and any optional flavorings like nutmeg or cinnamon.
- Make a well in the center of the dry ingredients and pour in the yeast mixture. Stir everything together until you get a thick, smooth batter. The batter should be thick enough to hold its shape but still soft and pliable.
- Cover the bowl with a clean kitchen towel or plastic wrap and let the batter rise in a warm place for about 1-2 hours, or until it doubles in size. This step allows the yeast to ferment and create air bubbles, giving the puff puff its characteristic fluffy texture.
- Once the batter has risen, heat the vegetable oil in a deep frying pan or pot over medium heat. You want enough oil to submerge the puff puff completely while frying but without overcrowding the pot. A depth of about 2-3 inches (5-8 cm) of oil in the pot should be sufficient. The oil should be hot enough to fry the puff puff but not too hot that it burns them quickly.
- Using a spoon or your hands, scoop up small portions of the batter and carefully drop them into the hot oil. For beginners, I recommend using a spoon that you've greased with oil. This prevents the dough from sticking to the spoon, and allows you to get that round shape. You can shape them into balls or any desired shape. Make sure not to overcrowd the pan, as the puff puff will expand as they fry.
- Fry the puff puff in batches, turning them occasionally with a slotted spoon to ensure even cooking. They should puff up and turn golden brown in about 3-5 minutes.
- Once cooked, remove the puff puff from the oil and drain them on paper towels to remove any excess oil.
- Serve the puff puff warm as a snack or dessert. They can be enjoyed plain or dusted with powdered sugar for added sweetness.
Notes
Getting Round Puff Puff Balls
There are two ways to do this. The first way is to use your hands. Firstly, wet your hands to prevent the batter sticking. Scoop up some batter, make a fist and allow the batter to drop into the hot oil out of the bottom of your fist. It should hit the bottom of the pot and bob back up to the surface. I've found this is the easiest way to make round puff puffs. The second way is to use a spoon. Dip the spoon in a bit of oil. Scoop up some batter and let it slide off the spoon into the hot oil.Nutrition
Calories: 394kcalCarbohydrates: 52gProtein: 4gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 11gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 197mgPotassium: 48mgFiber: 1gSugar: 21gVitamin A: 3IUVitamin C: 0.003mgCalcium: 10mgIron: 2mg
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