Puff-puff (called bofrot in Ghana) is a popular West African street snack made from simple ingredients,. Flour, sugar and yeast is combined to make a dough which is then deep fried. This snack is loved by adult and kids alike. You may elevate it by adding your own twist from spices like ginger and pepper to dark chocolate; sky is really the limit.
This is my tested and tried puff puff batter recipe, it works all the time. Most homecooks know that it can be somewhat tricky to get puff puff right, here are a few things that might lead to issues:
Wrong yeast: make sure you get quick rise yeast. Regular yeast works also but it takes about 2-3 hours to properly activate.
Chewy Puff Puff: I have discovered that this is a result of leaving the puff puff for too long before frying. Puff puff should never rest for more than 60 minutes when you use quick rise yeast. If you set the batter in a warm place, it should only take about 45 minutes to rise.
Update: we made a video recipe!
Nigerian Puff Puff Recipe
This recipe makes 20-24 medium size puff puffs
- 3 cups flour (375 grams)
- 4 teaspoons quick rise yeast
- ⅔ - 1 cup sugar (133 -201 grams)
- ½ tsp nutmeg
- 2 cups lukewarm water
- Frying oil
- In a mixing bowl, thoroughly combine the dry ingredients. Slowly add in water while mixing. Stop as soon as water is incorporated and batter is smooth. (Batter should be thick and smooth with a couple of bubbles )
- Cover the mixture with a table cloth. Set aside in a warm place for 45-60 minutes
- Set a large pot on medium heat, add in the oil and heat until hot.
- Scoop enough mix with your hand and drop the ball in oil. Repeat until pan of oil is full.Fry until golden brown on all sides.