Puff Puff
Puff puff is found across West Africa under various names. In Nigeria it is the first thing made at every celebration, from church gatherings to birthday parties.
Nigeria's beloved fried dough balls — fluffy, slightly sweet and golden, eaten as street food, party snacks and children's treats across West Africa.
Ingredients
Method
Mix flour, yeast, sugar, salt and nutmeg. Add warm water and mix to thick batter.
Rest 45 minutes-1 hour until doubled and very bubbly.
Heat oil to 170C. Using wet hands or a spoon, drop golf-ball sized portions into oil.
Fry 3-4 minutes turning until dark golden on all sides.
Drain on paper and eat while warm.
The batter must be well-risen and very bubbly before frying — under-proved puff puff are dense rather than fluffy.
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