You’re Nigerian and you don’t like Nigerian puff-puff?
Shhhhh! Don’t let anyone hear you because it sounds like sacrilege. How can you not like puff-puff? I mean our dear Nigerian puff-puff. I’m tempted to think that puff-puff is one of the things that bind us together as a nation. In fact, it’s our national heritage.
Puff puff is a typical Nigerian snack and one of the most loved Nigerian street foods. It originated from Nigeria but has now spread across some parts of Africa like Cameroon, Ghana… Interestingly, each country seems to have found a name for it.
Growing up, I always looked forward to going out with my mum especially to the big markets because I knew that puff-puff would be my portion that day.
Even though going to the market with your Nigerian mother is one thing that a typical Nigerian daughter dreads, the promise of puff-puff was enough consolation and motivation for me.
An average Nigerian girl doesn’t like going to the market with their mum for many reasons.
Each time we went out and my favourite Nigerian puff-puff seller didn’t come, I would feel betrayed. Like, how dare you? Do you know how much I’ve longed for this outing?
Guys, my love for puff -puff is out of this world and this explains why it is the first snack l learned to make as a Nigerian babe.
What’s there not to love about the Nigerian puff-puff? Even non-Nigerian friends love it and always request that I make it for them when they come visiting or if there’s a gathering where I’d be present.
That’s why you must follow my recipe to the letter in order to get the perfect result.
If properly made, Nigerian puff-puff is spongy in texture, delicious to taste, and very simple to make. But I also need to note that, as simple as the Nigerian puff-puff is to make, it’s also tricky, if you don’t know the technicalities. That is why you should follow my recipe to the letter.
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Here is a quick video you can watch for more detail.
- 500 grams all purpose flour
- 4 teaspoon Yeast
- 1/2 cup Sugar
- 1 teaspoon Salt
- 2 teaspoon Nutmeg
- 2 cups Lukewarm water
- Frying oil
- In a mixing bowl, add flour, yeast and Nutmeg (I would advice nutmeg for great flavour, puff-puff tastes heavenly with Nutmeg)
- Dissolve sugar and salt in lukewarm water to activate the yeast.
- Add the water to the dry ingredients bit by bit and mix thoroughly with your hand or spatula until smooth and lump free.
- Cover the batter with clingy film or table cloth, place in a warm place. This allows the batter to rise.
- Check the batter after about 45 minutes to one hour, then it must have formed bubbles
- Place your deep frying pan on medium heat, pour the frying oil in the pan to start frying. Make sure the oil is not too hot neither too warm. If it's too hot, the puff-puff will not be well cooked and if it's too warm the puff will get soaked in the oil.
- Check the oil temperature before you start scooping the dough in the oil.
- Start scooping with your hand or with ice cream scooter or any round shape.
- When you notice one side is golden brown, flip to the other side and be sure both sides are well cooked.
- When both sides are golden brown, remove and drain. Puff-Puff is ready to be served.
- Enjoy with any drinks of your choice.