NOMVEX food / World Atlas

Nigeria · snack · English edition

Puff puff

Yeasted balls of loose batter, deep-fried crisp outside and airy within.

8 servings · 50 minutes (estimated)

Puff puff
Photo: Afrolems ; cropped by Off-shell · CC BY-SA 4.0 · image source

Ingredients

Quantities for 8 servings.

  • 500 g Flour
  • 10 g Dry yeast
  • 100 g Sugar
  • 400 ml Warm water
  • 0.5 tsp Nutmeg
  • 1 tsp Salt
  • 1.5 l Oil for frying
  • 40 g Icing sugar, to serve

Method

  1. Dissolve the yeast and sugar in the warm water and leave it ten minutes, until it foams.
  2. Whisk in the flour, nutmeg and salt to a smooth loose batter without lumps.
  3. Cover it and leave it somewhere warm for an hour; it should double and bubble all over.
  4. Heat the oil to 170 °C and test with a drop of batter; it should surface within two seconds.
  5. Take batter in your palm and squeeze a ball out between thumb and forefinger straight into the oil.
  6. Fry three minutes, turning them with a slotted spoon, to an even golden brown.
  7. Drain them on paper and serve warm, dusted with icing sugar.
Recipe data adapted from UniTools, CC BY-SA 4.0. Changes: page design, formatting and integration in NOMVEX Food. This adapted recipe text is shared under CC BY-SA 4.0. Image credit and its separate licence are shown below the photo, where available.