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.
Kelsey says
What quantity can give me a tray of puff puff. I need to make this for a party. I don’t wamt to be short nor have too much excess as well. So how many times should I double the recipe. Thanks in advance
ImmaculateBites says
If it is the super large trays like the ones Costco have 5 times would fit. If not go with 4.
Kelsey says
Thanks a lot for the quick response.
1 cup of flour is 125 grams I guess. Our cup measurement here in Canada is different. 1 cup I believe is about 145 grams the reason the first time I tried to make the recipe with our cup size, the consistency was very thick and needed more water. But when I used 1 cup as 125 grams, the recipe worked out well.
So please continue to put your measurements in grams as well. I see you have being doing that in your recent recipes Thanks
ImmaculateBites says
Yes it is . Will do so moving forward, gradually working on updating older recipes .
Abena says
I have made these puff puffs 3 times in the last 3 months. My family love them and eat them up in only a couple of days.
Today I doubled the recipe and it may be too much. Do they freeze well?
ImmaculateBites says
Yes, they do. Remove and reheat in the oven at 300 degrees F for about 10 minutes or until heated through . Serve immediately
Nonye says
Wow super recipe. I love this. Thanks.
ImmaculateBites says
Me Too!!!
Ayo says
Followed the recipe step by step, and BAMM!! I did it just like a PRO and it tested sooooooo good 🙂 I love your site!
ImmaculateBites says
WooHOO! That’s what am talking about ! Thanks for taking the time to let me know
Sarah says
Great recipe! Kids loved them with little sugar! I did use Canola oil instead of Vegetable oil, though. And I just had the rapid rise yeast (that I keep in the fridge when not using), so it only had to rise about half an hour. Going to check out what other recipes you have.
ImmaculateBites says
Yess! Thanks for taking the time to let me know Sarah!
Chika says
I tried it. It didn’t even rise. I have d standard baking cups and spoons. I did everything just like u said but it still didn’t rise. Been like that for more than four hours. I bought the yeast in the market. A fresh, new packet. Please help me out. What went wrong?
ImmaculateBites says
If your yeast is good then it is hard to say for sure. Can you put it in a warm area- or turn on the oven for about 10 minutes. Shut if off wait a few minutes, place the puff puff in the oven for at least 40 minutes or more until it rises.
Derick says
OMG o haven’t had puff puff in a while now. I’ll just take this weekend to be my experimental weekend.
Thanks very much for sharing.
ImmaculateBites says
Awesome! Do let me know how it works out for you. Thanks
Dori says
Looks easy but I’ve never had good results working with yeast in the past. But it’s my dad’s birthday today so I’m going to try this out. I’m a very very amateur cook but Google is my go to for everything. I also don’t have any measuring cups so I’m just going to convert this to grams and use empty cans in my kitchen. This may turn out okay or not okay..either ways I’ll send you a picture
Thanks for the recipe Imma
ImmaculateBites says
If you are measuring it out you’ll do just fine!As long as you use fresh yeast ,everything is going to works out and if it doesn’t rise up place in a warm area and it will start rising .
I can’t wait to see your pictures. I bet you are going to nail it.
Maame says
Hi thanks for the recipe.i tried it but after frying it wasn’t as smooth as yours it was looking like buns what seems to be the problem please? Thank u
ImmaculateBites says
I can’t say for sure without actually seeing you make it. It might be the measurements or your method of frying it. I usually use my hands.
Roses says
You have the best and EASIEST recipes for Buns and Puff-puff. They always come out great and delicious. Have been using them for over a year now. If I can make them delicious, anyone can lol
Thanks!
Ps: can you have newer reviews at the top. I had to read/scroll all the way down just to make sure that I hadn’t posted any reviews.
ImmaculateBites says
YASSS!!! Thank you so much!!!! You are TOO kind Roses .
Rosemary says
I’ve looked for puff puff recepie for a long time all the others I’ve tried failed. I’ve just finished mixing the ingredients and this one looks promising. Thanks in advance for sharing. I’ve added nut meg to mine – always love the smell of nut meg in puff puff
ooooh these puff puff are great. Thanks for the receipe can’t wait to enjoy with white porridge
Crispy on the outside soft and moist on the inside
ImmaculateBites says
Hi Rosemary!!
Glad to hear this time it was successful.Nutmeg in puff puff sounds Amazing!!. Thanks for taking the time to let me know.
Rose says
What can I say? Bam, this recipe is spot on. You nailed it. This is the third review I’ve tried from you and man . What a Godsend. I’m just speechless. FYI I threw one about 2 tablespoons of Nido milkpowder along with 1/2 teaspoon nutmeg and 2 cardamom pods. Out of this world.
ImmaculateBites says
Aww that’s so flattering to hear Rose! I’m so glad to hear your are trying out my recipes , thank you for your lovely message!
P.S Love your additions! I am definitely going to give it a try next time I make puff puff
Fehi says
Is it All-purpose flour or self-rising flour? Curious to try your puff puff recipe and it looks amazing!!
ImmaculateBites says
Thanks Fehi! It’s all purpose flour.
Amy says
This looks so yummy!
Do you have any suggestions for feeding a large group of students? I’m looking for an African recipe that’s quick and easy.
Thanks!
ImmaculateBites says
Triple or quadruple the recipe depending on the amount of Students . The recipe serves about 4-5. To make it really enjoyable warm in the oven if possible right before serving .
Lulu says
Hi Imma,
I did try this and used the fast acting yeast in sachets but my mixture didn’t rise even after 2 hours. It was put in an air tight plastic container as well. Where could I have gone wrong?
Thanks
ImmaculateBites says
Sorry to hear about this . It might be the environment- if it’s too cold the puff puff would take longer to rise. Try putting it in a warm place . The other culprit might be the yeast- make sure it’s fresh. Last but not least double check your measurements.
I have not had this problem with puff puff but have experience it with bread and rolls. Hope this helps.
Cindy says
Thank you for sharing your recipe! I wanted to now what kind of oil do you use, and are these light enough to add a fruit filling once they’re done, thank you in advance!
ImmaculateBites says
Hi Cindy! I use canola or vegetable oil. They are somewhat light – add about a 1-2 tablespoons water to lighter. Then add the the fruit filling
Endy says
Thank you for sharing. I was able to succeed for the first time after several trials. It turned out great!
I like your recipes overall. Keep up the great work!
ImmaculateBites says
Awesome!!!Thank you for taking the time to let me know
Therese says
Can I use wheat flour?
ImmaculateBites says
It does work with wheat flour. However, me no like the taste too much. You might like it though. If you do, add a little bit of water to make the dough lighter. Wheat flour is heavier.