Among many Nigerian snacks, puff puff is
extremely popular. There is a classic version and different extras for people who like sweet, spicy food, etc.

Here are the ingredients needed for puff puff recipe:

2 cups (250g) of all purpose flour 

2 teaspoon of dry  Yeast

1 teaspoon  Nutmeg (ground) 

1/2 cup granulated sugar ( or to your taste)

A pinch of salt

Lukewarm Water ( for mixing)

Vegetable oil or olive (for frying)

  • Put sieved  flour in a bowl, add the ground nutmeg, sugar and salt. Mix all these together.
  • In another bowl combine the dry yeast with a teaspoon of sugar and add the lukewarm water, stir it properly and set aside.
  •  After some minutes you will notice that the yeast mixture has risen a bit with bobbles on it, then add it to the flour mixture.
  •  Continue to  add warm water in small quantities and mix thoroughly by hand till you have a good blend of all the ingredients. 
  • Keep mixing till the batter is smooth but not too watery or runny. The mix should be much thicker than pancake batter 
  • Cover the bowl with aluminum foil and make sure it is airtight by pressing the edges of the bowl.
  • Leave to rise for about  30-45 minutes. When it is OK to fry, the Puff Puff batter should have risen in quantity or doubled in size and will have some air bubbles.
  • Pour some oil in a deep pot and allow to heat up. It's not advisable to use a deep fryer for Puff Puff because of the netting but if you want to use it, set the temperature to 170°C.
    Note: The oil should be at least 3 inches deep. This is so that the puff puff will become spherical when scooped into the oil. You don't want to end up with flat pancakes lol
  • Test that the oil is hot enough by putting a drop of batter into the oil. If it sizzles and comes up to the surface of the oil, then the oil is hot enough. If the oil is not hot enough, the batter will go down to the bottom of the oil and stay there.
  • When the oil is hot enough, scoop some batter into the oil with your hand by pressing the batter to come out from between your thumb and index finger. Or using an ice-cream scoop which is much easier. It should have a spherical shape. Put in more scoops of the batter, as much as the space in the frying pot please do not overcrowd the puff.
  • Once the underside of the puff puff has turned golden brown, flip the ball so that the topside will be fried as well, in some cases they flip themselves while frying.
  • When both sides are golden brown, take out the puff puff balls and place in a sieve. If you want to reduce the oil on your Puff Puff as much as possible, then line your sieve with paper towels. The paper towels help soak away the excess oil on the puff puff.
  • Feel free to top it up with jam or chocolate glaze with sprinkles.
  • That's how the Nigerian Puff Puff is made. Serve with a chilled drink, ice-cream .

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