Nigerian Puff Puff is a popular and beloved street food, commonly enjoyed as a snack or appetizer. These delightful, deep-fried dough balls are rightfully popular. Their irresistibly fluffy texture and sweet taste play a huge role in their popularity. Also, Nigerian Puff Puff has always been accessible and very affordable, allowing anyone from any work of life access to this delightful snack/appetizer.
They can be found and bought from street snack vendors at almost every major bus stop in Nigeria. They are sold alongside fried yams, fried plantains, and fried bean cake with sides of peppered meats and fish. These street vendors make reasonable profit in sales as most passersby buy delicious and affordable snacks from them to fill their stomachs as they go about their day.
Making the perfect Puff Puff requires a bit of practice and attention to detail, but the results are well worth the effort. In this article, we’ll guide you through the step-by-step process of creating fluffy Nigerian Puff Puff in the comfort of your own kitchen.
- Utensils/Appliances Needed For Nigerian Puff Puff:
- Ingredients For Nigerian Puff Puff:
- Instructions For Fluffy Nigerian Puff Puff:
Utensils/Appliances Needed For Nigerian Puff Puff:
Mixing bowl
Small bowl (for yeast)
Sieve
Measuring scoops
Deep frying pan
Spatula
Slotted scoop
Cling film
Clean kitchen towel
Ingredients For Nigerian Puff Puff:
3 cups of all-purpose flour
2 tsp. active dry yeast (1 packet)
1 tsp. ground nutmeg
½ tsp. ground cinamon (optional)
½ cup sugar (or, as preferred)
¼ tbs. Salt (or, as preferred)
2.5 cups of lukewarm water
Vegetable oil for deep frying
Cool oil for dipping scoop
⅕ Onion (Optional)
Instructions For Fluffy Nigerian Puff Puff:
Gather all the ingredients and utensils for your convenience. Start by sifting the flour. Sifting the flour helps it to mix into other ingredients more evenly. If you choose to use instant yeast, there is no need for proofing/activating, just go on to add the yeast directly to the mixing bowl after you’ve added the sifted flour and other dry ingredients. If not, activate the yeast by combining the active dry yeast with lukewarm water in a separate small bowl. Allow it to sit for about 5 minutes until it becomes frothy. This step is necessary for the Nigerian Puff Puff’s rising process.
In the large mixing bowl, combine the flour, sugar, nutmeg, cinnamon (if using), instant yeast, and salt. Mix until bowl contents look even. If you choose to use active dry yeast, make a hole in the center and gradually pour in the yeast mixture. Gently pour in lukewarm water and stir the ingredients together to form a smooth, thick batter. We prefer our Nigerian Puff Puff batter to be a little thicker than the average pancake batter.
Securely cover your bowl with cling film and a clean kitchen towel and let the batter rest in a warm place for about 2 hours. We suggest placing it in the oven. You will do well to make sure your oven is turned off.
During the 2 hours, the yeast would’ve performed its magic, causing the batter to rise and become airy. The goal is for the dough to rise to more than twice its original size, this is why a really large mixing bowl is necessary for the Nigerian Puff Puff batter mix. The air bubbles that appear after the batter has risen only go to show we’ll be enjoying some delicious and fluffy Nigerian Puff Puff soon.
Once the 2 hours have been exhausted, remove the mixing bowl from the oven, place the mixing bowl on a level surface, remove the kitchen towel and cling film, and mix the batter in order to remove the bubbles. Set your dipping oil in a small container aside.
In a deep frying pan or pot, heat a generous amount of vegetable oil for deep frying. Keep the stove on medium heat. The oil should be hot but not smoking. Frying a small quantity of onion in the hot oil till it turns brown is our preferred way to go. This adds a lovely aroma to the Nigerian Puff Puff. It is a definite compliment-getter.
Grab a scoop that’s equivalent to a tablespoon or use a tablespoon. Dip the scoop/spoon into the dipping oil you set aside earlier, test to see if the oil is at the right temperature by scooping about a tablespoon of batter into the oil. The batter will gently rise to the surface when the oil is at the right temperature for frying Nigerian Puff Puff. When hot enough, scoop small amounts of batter and carefully drop them into the hot oil. Dip the scoop into the cool oil that was set aside earlier at intervals to make sure the batter drops into the hot oil easily.
You also have the option of using your bare hands to scoop the Puff Puff dropping them like balls from one side of your balled fist. Do not overcrowd the frying pan with scoops of batter. Fry the Puff Puff until golden brown on all sides, turning them as frequently as needed for even cooking. Ensure that the oil is deep enough to allow the Puff Puff to float while frying.
Once the Puff Puff achieves a golden brown color and has a crispy exterior, use a slotted scoop to remove them from the oil. Place them in a sieve or bowl lined with paper towels to absorb any excess oil. Repeat the process until all the batter is fried.
Nigerian Puff Puff is best enjoyed warm. Serve them as they are or dusted with powdered sugar for an extra touch of sweetness. Puff puff pairs well with a variety of dips, such as chocolate sauce or fruit compote. Making fluffy Nigerian Puff Puff is a delightful culinary adventure that brings the authentic taste of Nigerian street food into your home. With a bit of patience and attention to detail, you’ll master the art of creating these airy textured, golden-brown delights. And, you can’t ignore the affordability of this pure deliciousness when you consider snacks for your home or for guests.
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