Puff Puff — A very popular West African street food that’s quick and easy to make with different variations. Dangerously delicious and addicting!
As a child, I would often watch in amazement how the women selling the puffs would grab the mixture with the tip of their fingers, place it in the palm of their hands, and drop the mixture in oil.
I was fascinated by this process and would go home and practice this act with any mixture I had on hand. But it never came out as proportional or as visually appealing as the women did it. After years of practice as an adult, I think I can proudly say that I finally got the hang of it.
Content…What Is It? |
What Is 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), and Cameroonians and Nigerians call it Puff-Puff (Puff) or beignet in French. The basic ingredient consists of flour, sugar, yeast, water, salt, and oil for deep frying.
It is an easy and quick recipe to make with different variations. This recipe is the one I have been making for years and the one that takes me back to my hometown. It brings back memories of late-night snacking on the street.
Recipe Ingredients
Trust me when I say that cooking these puff puffs is as mesmerizing as it is tasty. The best part about this treat is that it only needs a handful of ingredients. You might already have these in your pantry:
- Flour – This pantry must-have isn’t just for baking. It’s also great for many savory dishes.
- Yeast – This is basically the life of the recipe as it makes the dough rise for an airy, fluffy texture.
- Warm Water – An essential part of making any dough. It’s the basis for forming our treat. It’s important to have just the right warmth. If the water is too hot, it kills the yeast. If too cold, the yeast has a hard time rising.
- Sugar – Common table sugar you can easily find in any grocery store gives this recipe a slight sweetness and feeds the yeast for a good rise.
- Cooking Oil – The necessary ingredient for deep frying the puff puffs.
How to Make Puff Puff
- Activate the yeast: Mix salt, water, sugar, and yeast. Set it aside for 5 minutes (Photo 1)
- Make the dough: Add flour and mix (Photo 2)
- Rest and Rise: Let the mixture rise for approximately 1-2 hours (Photos 3-5)
- Pre-heat the oil: In a large saucepan, pour vegetable oil into a pot until it’s about 3 inches (or 5 centimeters ) high (too little will result into flatter balls), and place in low heat
- Check the 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.
- Fry the puff puff:
- Hand Method: Using your hands, grab a little bit of mixture at a time and drop it into the oil. (See photo 6)
- Spoon Method: When the oil is hot enough, use a spoon to dish up the batter and another spoon or spatula to drop it in the oil. Sort of in the shape of a ball.
- Check the doneness: Fry for a few minutes until the bottom side is golden brown (Photo 7)
- Flip the puff puff: Turn the ball over for a few minutes until the underside is golden brown. (Photo 8)
- Remove from oil: Use a large spoon or a slotted spoon to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.
- Coat the puff puff: If desired, you can roll up the finished products in table sugar or powdered sugar to make it sweeter.
Serving Suggestions
Puff-puff is usually eaten for breakfast, as a snack, or as a side dish. Regardless of when you eat them, they are enjoyable with or without a side dish. A must-have for me – pepper sauce.
The beauty of puff puffs is that you can eat them sweet or savory. They’re a great snack, appetizer, or dessert. I often eat it as a snack or appetizer. My son definitely loves it as a simple dessert with just a bit of powdered sugar. Another great dessert/snack is homemade bon bons. Yum!
If you’re craving more, then these recipes from my list of African snacks and appetizers should help you feel satisfied.
Tips and Tricks for Making Puff Puff
- Soft puff puff: For a softer puff puff, add about 1-2 tablespoons more water. Some people find it a little bit hard after it stays out.
- Crunchy, not soggy: Do not overcrowd the frying pan; it will absorb excess oil and sometimes make it soggy.
- Hold the salt: You may cut back on the salt if you are watching your salt intake; about 1 teaspoon will do.
- Preheat the stove: If your house is too cold, turn on the stove for about 2-3 minutes until warm. Then turn it off and let the puff puff rise next to it. Or heat up the oven, turn it off when hot, and wait until it cools down. If you want it warm but not hot, then let it rise in the oven. Check after 30 minutes to ensure it’s rising.
- Use a spoon instead to scoop the dough into the oil if you do not want to use your hands. It still tastes delicious!
Watch How to Make It
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This blog post was originally published in November 2012 and has been updated with additional tips.
Puff Puff
Ingredients
- 2 cups (+1-2 tablespoons (475ml) warm water (See notes)
- 2¼ teaspoon (7g) active dry yeast (1 packet)
- 3½ cups (420g) flour
- ½-¾ cup (100-150g) sugar
- ½ tablespoon (8-9g) salt
- Oil for deep frying
Instructions
- Mix salt, sugar, water, and yeast. Set aside for 5 minutes.
- Add flour and mix.
- Let the mixture rise for approximately 1-2 hours.
- In a large saucepan, pour vegetable oil into a pot until it's at least 3 inches (about 5cm) deep and heat on low. Too little oil will result in flatter balls.
- Test to make sure the oil is hot enough by putting a drop of batter into the oil. If it is not hot enough, the batter stays at the pot's bottom rather than rising to the top.
- When the oil is hot enough, grab a little bit of the mixture with your hands or use a spoon to get a small ball of dough. Drop it carefully into the oil.
- Fry for a few minutes until the bottom side is golden brown.
- Turn the ball over and fry for a few more minutes until the other side is golden brown.
- Use a large spoon or something like that to take it out of the oil. I usually place them on napkins immediately to soak up the excess oil.
- If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter.
Tips & Notes:
- Soft puff puff: For a softer puff puff, add about 1-2 tablespoons more water. Some people find it a little bit hard after it stays out.
- Crunchy, not soggy: Do not overcrowd the frying pan, as the puff puffs will absorb excess oil and sometimes get soggy.
- Hold the salt: You may cut back on the salt if you are watching your salt intake. About 1 teaspoon of salt will do.
- Preheat the stove: If your house is too cold, turn on the stove for about 2-3 minutes until warm. Then turn it off and let the puff puff rise next to it. Or place your dough in the cold oven and put a pan full of hot water under it. Check after 30 minutes to ensure it’s rising.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Sara Isaacs says
Hello Imma,
How many days can I keep puff puffs and what is the best way to store them?
Thank you,
Sara
ImmaculateBites says
Hi Sara , You can keep them up to a month Frozen. Place in a single layer on parchment paper and freeze . Once puff puff is firm remove and place in sealable or Ziploc bags .
When ready to eat remove place on linked cook sheet or aluminum foil paper and reheat at 300 degrees F , until puff puff is heated through . Remove and serving immediately.
Ruby says
This is my second time trying out this recipe, the first time turned out very good and the family loved it hence the 5 stars but this second time after allowing the batter to rise. I got no result. The yeast didn’t activate. Any suggestions?
ImmaculateBites says
Hello there.
There are many reasons why your puff puff didn’t rise.
Here are a few .
– The yeast might be old- or stale, in this case it would not rise. So check your expiration date
– The water might be too hot and kill the yeast. So make sure your water is not too hot.
– Also you can turn your oven on at 200 degrees F for about 10 minutes , turn it off and place dough in there to rise – it helps .
Hope this helps
Claudia says
I just subscribed to your website. The puff was the best ever, yet no milk vanilla nor egg!
Imma Adamu says
Thank you for sharing, Claudia!
Phoebe says
Gud evening ma pls can I store my puff batter in the fridge even after d rising of d batter?
ImmaculateBites says
It all depends on the amount of time you want to store the batter.Couple of hours would work – overnight would definitely affect the taste of the puff puff. Making it less sweet and a more profound yeast taste.
Ufo says
Use warm water, cold water and yeast are not good together, yeast is activated by warmt.
ImmaculateBites says
Thanks for sharing .
Caroline Mantsebo says
Thank you so much for this easy recipe. I tried it yesterday and it came out really nice . My kids loved it!
ImmaculateBites says
That is great to hear Caroline! 🙂 So glad they loved it.
Luc says
I am so happy I found your recipe. I ate a lot of puff puffs (beignets) when I was in Benin several years ago. They were delicious. I had not had one since then. This brought back so many great memories of being in Benin and buying these from the local women making them. Thank you for the trip down memory lane. I will be keeping this recipe!!
ImmaculateBites says
Hi Luc! I am so glad this recipe took you down memory lane. Thank you for taking the time to leave this feedback :)!
Tolu says
Hi Imma, for the first time ever, my puff puff came out well rounded and fluffy; although i added a little bit more water to mine. Couldn’t believe the result, It was like magic! I love cooking and consider myself to be a great cook but Puff Puff has just been shaming me up and down (lol). Now i can boast of this new found prowess; now i won’t have to order puff puff for my next house party. Thank you from me to you.
ImmaculateBites says
Hahaha. We will not let puff-puff shame you up and down again oh! :). I am so glad this recipe works for you, Tolu. Thank you for taking the time to leave this feedback!
Renee says
Hello I have been looking for a recipe like this, forever! I have never had luck with yeast! I hope I do this time, . The only yeast I could find was quick Rising. Do I use the same measurements as in your recipe?
ImmaculateBites says
Hi Renee. You will love this recipe! Yes, you can use the same measurement for the quick rise yeast. Let me know how this works out for you!
Eno says
I tried making puff puff a few years ago and it didn’t turn out well. Tonight, I decided to try your recipe and it turned out like it should, crispy on the outside and soft on the inside. My daughter and I ate it with some homemade caramel sauce. Thank you for sharing your recipes. I’m going to try another one from your site soon.
Imma Adamu says
Thank you for trying the recipe and I’m happy to know that you enjoyed it with your daughter!
Koya Nkrumah says
I never write reviews – but your recipe is easy to follow and it turned out great!
You have a new fan in England and i will be trying more of your recipes.
thank you for sharing your recipe.
ImmaculateBites says
Hello Koya and welcome to my blog :). I am so thrilled this puff-puff recipe turned out great for you. Can’t wait for you to try out the other recipes! Thanks for stopping by!
Justina says
I made mine using this recipe and it came put very nice at my first trialThank you!
ImmaculateBites says
Fantastic!! So glad it turned out great for you, Justina!
Emelie says
Waiting for the batter to rise and with its texture, am sure it will turn out great. Also a huge fan, thank you
ImmaculateBites says
Hi Emelie! Awesome! The hardest part of this recipe is the waiting :). Thank you for being such a huge fan. It really warms my heart :).
Nayah says
Hi Imma! This recipe is a life saver. My kids love puff puff and my attempts at making it have been less than desirable, to the point where when my youngest saw me trying, she said… “Let’s just wait and go to grandma’s house” Well grandma’s kitchen is closed to us thanks to COVID. I heard about you in my LESA group and I’m so glad I got the recommendation. I’ve made this recipe 3 times and it is perfection. Thanks for helping me redeem my kids faith in my frying skills.
ImmaculateBites says
Hahaha!! Your daughter is hilarious!! I am glad this was a hit with your kids. My son (and me 🙂 ) can’t get enough of this puff puff.
I am thrilled to have you here. I have lots of friends and relatives who are Lesans, and I am glad they helped you get here. Feel free to check out my other recipes.
Take care. X O
Sweetpi says
Love the puff puff doing them now, my second time of trying this recipe. Perfect
ImmaculateBites says
Awesome!!! I am so glad you love these puff-puffs :). Thanks for stopping by!
Mrs. Francois says
Giiiirl my husband is Haitian and your recipes been having him thinking I’m actually a pro at all of this! I’m a great cook but with this quarantine I’ve been able to try new recipes and your choice of recipes are absolutely amazing! Thank you for helping me to escape the madness of wondering what I’m gonna make for dinner Until now I didn’t realize I was limited in my knowledge of food recipes #WeekTenOfQuarantine
ImmaculateBites says
Hahaha, you are a Pro girl! Own it :)! I am so glad you are cooking up a storm at home. I couldn’t think of a better way to get through this Quarantine. Thank you for your feedback and stay safe :).
Nji says
Hello.. thanks for your recipe it came out do well. I have a little concern now. The left over puff puff..how do rechauffe the puff the next day when you take it out from the fridge?? While maintaining its softness and the skin not becoming like tendon? Thanks
ImmaculateBites says
Hi Nji. The truth is, puff-puff are best eaten when they are fresh and warm. If you have to keep them for the next day, I recommend you freeze them, and then when you are ready to eat them again, hit them up in the microwave on high for 15-25 seconds. Hope this helps 🙂
Momo says
I use my oven for a few minutes
ImmaculateBites says
That works too!! Thanks for sharing!
MaryOg says
I’ve been using this recipe for years! My family think I’m a pro! I’m finally commenting to say thanks. May God bless you a thousand fold! As you make homes and tummies happy, I pray you have the joy of God every moment in life! Thank you!
ImmaculateBites says
That is so great! I am really glad :)! Thank you so much, Mary!
Joy says
I’ve used this recipe 3x now. Infact, I just finished making the 3rd one before sitting down to write this comment. The only thing I did differently this time was to use 2 ½ cups of water. I like the inside very soft with a crunchy exterior. The one thing I still cant master for the life of me is how you manage to get it perfectly round. I tried a spoon the first time, come and see amoeba shaped puff puff na! I used icecream scoop the other times. It’s still not as round but it looks better. Thank you for the recipe.
ImmaculateBites says
Hahaha Ameroba shaped puff puff! That is hilarious! Don’t worry, just keep practicing and you will soon get the hang of it. Thank you for the feedback, Joy :)!
Jeanette Angeh says
Hiya Imma,
Hope you and family are staying safe through this pandemic.
I LOVE your recipes and use them quite often. I was a tomboy growing up in Cameroon so needless to say cooking was never my forte. Your recipes have rescued me and I can now cook almost any dish across the board (African, American or Caribbean).
I used to make puff puff just by estimation especially where the yeast amount was concerned but thanks to you I now use an exact measurement.
By the way the calories list is per how many puffs?
Thank you for sharing these recipes. Awesome!