Snack and Appetizers

How to Make Puff puff

2 Mins read

How to Make Puff puff

Most West African countries are familiar with the popular street food Puff- Puff,  which is known by different names depending on the country. Ghanaians call it Bofrot (togbei), Cameroonians and Nigerians call it Puff-Puff (Puff) or beignet in French while South and East Africa call their doughnut, mandazi.

The basic ingredient consist of: flour, sugar, yeast, water, salt and oil for deep frying. They are made from yeast dough, shaped into balls and deep-fried until golden brown. It has a doughnut-like texture but slightly more chewy.

It is served with toppings, like vanilla powdered sugar, fruit jams or syrups, chocolate or caramel sauce, but often consumed on its own. It is also made with ground nutmeg or cinnamon, which certainly make it a fragrant pastry.

A very popular West African street food that’s quick and easy to make with different variation. it’s a great snack, appetizer, or dessert

 

 

RECIPE INGREDIENTS

Plain flour

Water

Yeast

Nutmeg or cinnamon

Salt

Sugar 

Enough Oil for deep frying

 

 

DIRECTIONS ON HOW TO MAKE PUFF PUFF

Mix salt, water, sugar, and yeast. Set it aside for 5 minutes to activate yeast

Make the dough by adding yeast mixture to flour and mix.

Let the mixture rest and rise for approximately 1-2 hours

 In a large sauce pan, pour vegetable oil into a pot for deep frying (too little will result into a flatter balls), and place in low heat.

Test to make sure the oil is hot enough by putting a drop of batter into the oil. If the oil is not hot enough, the batter will stay at the bottom instead of rising to the top.

Using your hands, grab a little bit of mixture at a time and drop into the oil. OR

When the oil is hot enough, use a spoon or spatula to dish up the batter in a shape of a ball and  drop it in the oil.

Fry for a few minutes until the bottom side is golden brown

Turn the ball over for a few minutes until the underside is golden brown.

Use a large spoon or a slotted spoon to remove  it out of the oil. Then place them on kitchen tissue to soak up some of the excess oil.

 If desired, you can coat puff puff in table sugar or powdered sugar to make delicious.

 

RECIPE NOTES

  1. For a softer recipe, add about 1-2 tablespoons more water. Some people find it a little bit hard after it stays  out.
  2. Crunchy not soggy: Do not over crowd the frying pan, it will absorb excess oil and sometimes make it soggy.
  3. You can also use an Ice cream scoop to drop the dough inside the Oil.
  4. Try to use a deep fryer or a heavy bottom Pan.

 

HERE ARE MORE RECIPES YOU CAN ENJOY TOO

HOW TO MAKE PINKASO

HOW TO MAKE AWIESU

CONDENSED MILK TOFFEE

CARAMEL COCONUT BALLS

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kj

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