Puff Puff is that spongy, deep-fried, spherical snack that originated from Nigeria. It is soft and springs back to touch, you know, like when you pinch a foam sponge.
Making the Puff Puff recipe is both easy and complicated. Easy because the mixing is quite straight-forward and you will see proof that you are doing things right as you go along.
For about 25 balls of Puff Puff, you will need:
If your yeast is the type that looks like tiny pebbles or is like paste, mix it with lukewarm water and set aside. you will add it later when you have added water to the Puff Puff mix. If your yeast is in powder form, then add it when you add the other dry ingredients to the flour (as mentioned below).
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.
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.
That’s how the Nigerian Puff Puff is made. Serve with a chilled drink. Feel free to top it up with jam and other condiments you normally eat doughnuts with.
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