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
[adthrive-in-post-video-player video-id=”pGrRksuf” upload-date=”Mon Aug 06 2018 20:37:44 GMT+0000 (Coordinated Universal Time)” name=”Puff Puff” description=”Puff Puff — A very popular West African street food that’s quick and easy to make with different variations. Dangerously delicious and addicting!”]
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.
Gaida Altassan says
This is actually an Arabian-Ramadan traditional breakfast. We call it (logeemat).
My mother makes it using half brown and half white flour, it’s more crispy from the outside, and not as heavy from the inside.
ImmaculateBites says
Thanks for sharing!!!!
Ifeoma floxy says
Thanks a bunch! Plz can i share it so as to see it whenever i want to make use of it?
ImmaculateBites says
Hi Ifeoma, you sure can with link back here. Thanks
Lamara says
A neighbor where I used to live made these Wonderous puff puffs for me and my children. We have since lost touch and I long for another taste!! You have awesome reviews and the recipe appears to be quick and easy. So, I am headed to the store for the ingredients!! Also, tomorrow is international day at work, if they come out good enough I will freeze tonight and heat in the morning and take them to work. Or should I fry in the am? Let me know. I figure any recipe that has a thread spanning two to three years has to be Great!
Thanks!
ImmaculateBites says
Thanks Lamara! For best results, I would say, make and fry in the morning if time permits- way better in my opinion. Although some people hardly notice the difference.
Lamara Vasher says
I never took these to work (time did not permit..lol) but I have been making them ever since! My kids LOVE them!! I do too! I love your site and recipes! Going to try your Curry Chicken in the crock-pot!!
Thanks!
ImmaculateBites says
My pleasure!! So glad to hear it turned out well. Do let me know how the curry chicken works out for you.
jenitadelores says
These are so so amazing. Some of my favorite things to snack on. I could probably live off of these!
ImmaculateBites says
Me too! Jenita!
tosin says
This is the best recipe for puffpuff that I have ever tasted. They were just perfect. I love them so much. I even used it for my BBM profile. I like ur puffpuff recipe n the pictures
ImmaculateBites says
Wow! Tosin, thank you so much.It really means a lot to me – worked hard to get it just right.
titi says
Thanks for the recipe, loving it. How do I measure the flour, I mean what type of cup should I use? over here we use milk (liquid peak milk container) as cup. Can this suffice as cup?
ImmaculateBites says
You should use standard measuring cup to get the best results. Tin peak milk is only around 3/4 cup of standard cup. You would have to use about 5 cups(peak milk container). Curious to know how it works out. Thanks!
adorable says
Hi thanks for the recipe. Please how many bite size puffs can this make? As in small chops size?
ImmaculateBites says
I would say 20-30 depending on the size- I usually make mine pretty small.
Jb says
How much yeast to use? 1pack which is 1/4 oz?
ImmaculateBites says
Yes, 1 packet of yeast – 1/4 ounce
Tottie says
Yummy, Muamba, looks good. I think I will try, However Paprika is hard to find in this country. Palm oil? Forget it! lol. I will make this one tomorrow. We rarely eat meat so it will be mostly squash and some chicken breast slices. I loves me some okra tho. I will pair it with Corn meal mush (I call it) 😉 I will tell you how it works out. Asante sana
Tottie says
Habari Gani tena Imma? Thanks a bunch for the info. I decided to make the chocolate version. My yeast was no good,did not rise 🙁 Luckily with my cooking background (culinary school in Maui) I remembered the baking soda/lime method. The puff puffs came out like little round cakes instead of round balls like yours. They were crunchy on the outside and moist & cakey on the inside. Just sprinkled sugar over them, turned out Delish. 🙂 living in a third world country I’ve learned to be creative. hehehe I made a West African peanut soup on day 2 of African cuisine. It was amazing! I have Butternut Squash any suggestions? Blessed
ImmaculateBites says
Wow, you definitely have skills. I would have given up…. Really appreciate the feedback!
What about making fritters with it or try this recipe here http://africanbites.com/?p=12697.
Tottie says
Molo Ima,
I’m going to try this recipe for evening snack. I’m making African dishes all week. 🙂
can you add fillings/glazes to the puffs? I live on a farm in the Dominican Republic and would love to add some of the fruits harvested this time of the year. Cherries, Mango’s, oranges, and coconuts. Thanks in advance.
ImmaculateBites says
Hi Tottle, so glad to hear you are making African dishes this week. Please take some time and look around .
You can definitely glaze the puff puff after it is fried- I do it all the time and it is DELICIOUS! Go ahead and add fruits to it too, it certainly wouldn’t hurt. Check out this coconut version here and this banana version here http://africanbites.com/?p=2664 http://africanbites.com/?p=10852
P.S If you are adding fruits that are have been pureed you need to adjust the flour. Happy Cooking.
TAkem says
wonderful recipe! authentic and delicious!
ImmaculateBites says
Hi Takem, it is always good to hear such great feedback . Thanks
Mzwonderful says
This is a great, simple and easy to follow recipe. Thanks for taking the time to post this and all the other recipes on your blog. I love African food and you are doing a great job introducing it to the rest of the world. Thanks for sharing!
ImmaculateBites says
Aww thanks Mzwonderful. I’m always glad to hear feedback.Thanks again for taking the time to comment.
Jerry says
Are we able to use self-rising flour?
ImmaculateBites says
Jerry, If you use self rising flour you will not have the same texture. You will have to eliminate the yeast. Check out this recipe here here
kemi says
So, I stumbled upon this recipe that turned out to be the best so far. I got this order to make a lot and I have had issues with puff-puff not coming out nice. These came out really nice and set me back a few pounds since quite a lot ended up in my mouth when I am supposed to be losing weight. Thank you!
ImmaculateBites says
Kemi, this is hard one for me to stop eating too! Glad to hear you enjoy it as much.I hear you!