Nigerian Puff puff is a street snack that is very common in Nigeria. You see people buying and eating it on their way to work or their destinations in the morning or at any time of the day. I don’t know how the sellers do it because very early in the morning you see them dishing out hot puff-puff as if they slept in their stall the previous night.
Nigerian Puff Puff is a delicious snack, it can be eaten at any time of the day and it is being served at parties as small chops. The ingredients are just basic, with no special equipment, and easy to mix. I didn’t want it too sweet but feel free to add as much sugar as you want.
You might want to try;
- 3.5 Cups All-purpose Flour (sifted)
- 7 g Active yeast (1 packet)
- 1/2 Cup Granulated sugar (you can add more or less)
- 1/2 Teaspoon Salt
- 2 Cups Warm Water
- 1 Teaspoon Dry pepper (optional)
- Oil (enough for frying)
Yeast proof: In a small bowl, mix warm water(1/2 cup), yeast and sprinkle a lit bit of sugar, and set aside, for about 5-10 minutes (until it foamed up)
Dry ingredients: Mix flour, sugar, salt, pepper (if you're using). The dry pepper is totally optional but if you want some "spice" sprinkle some dry pepper and mix.
Mix the dry ingredients with the yeast mixture (yeast proof) and the remaining water.
Put the mixture in a dark warm place (I sometimes use microwave or oven) and let it rise for about 1 hour or until it doubles. You don't want to leave too long so it doesn't have the "yeasty' smell.
In a fryer or deep bottom saucepan, pour enough oil for frying and heat in high medium heat. Make sure the oil is hot.
Use an ice cream scoop or your hand to scoop (like a ball) and drop it into the hot oil. (watch your hand)
When the bottom part is brown flip and lets the other side fry for a few more minutes.
When it's all golden brown, take them out of the oil and drop them on a lined pan to drain. Repeat the process until all the dough is finished.
Serve warm and enjoy.
Make sure the yeast you're working with is not expired. If you're using instant yeast you don't need to proof the yeast.
If you're using an ice cream scoop or your hand to drop the dough, grease it with some oil to avoid sticking or mix small water with a drop of oil and dip your hand or the scoop before dropping the dough.
You can add as much sugar as you want.
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