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.
bdam says
Can I use bread flour?
ImmaculateBites says
Yes you can.
Karima says
Can I add the flavor of the drop donuts? Nutmeg, vanilla and orange?
ImmaculateBites says
You sure can.
Fadeelah says
Can I use rice flour for a gluten free option?
ImmaculateBites says
You sure can. However, the texture might not be the same
Favour Owoyemi says
This recipe is amazing!!!!
Foolproof, perfect t tasting, rounded puffpuff EVERY SINGLE TIME!!!
Thank you so much.
Only change I made was to use 3.5 to 4 cups of water instead and that gives me very fluffy puff puff.
Today I added black pepper. You should try it. *wink
imma africanbites says
Thank you for your sharing those tips! Have a lovely weekend. =)
cletus F fotibu says
Imma you are a genius. Thanks for the tip.
Reine says
Thanks for sharing this to us, i’m going to use this for my project at school, this seems so easy and i think i tried this once before, i can’t wait to try it again, thanks again!
-A student
ImmaculateBites says
Thanks. I know you are going to Ace the project. Good Luck!!!!
Oghenekome says
Please the sugar measurements,which should one stick to because I usually don’t like my puff puff very sweet?
ImmaculateBites says
Go with 1/2 cup sugar , if don’t like very sweet puff puff. I might even take out an extra tablespoon
Hawwa Uthman musa says
Thank you, Immaculate and God bless.
Eric says
Will try this with fresh biltong and fried cubed onions.
Denise says
I just saw the video, so I am updating my question:
Hi Imma,
Thank you for this recipe.
I wanted to know….I use an electric mixer. I am thinking that I shouldn’t over mix, just mix until blended. Is this correct? Is it better to mix with hands?
Also, which oil do you use or is best to use? I tried vegetable oil, and it didn’t come out right. Either did sunflower. Unless I am doing something wrong.
What heat is the best? If it is too high, I can’t put more than one or two balls at a time, if it is too low, they won’t fry. I use a standard oven which has dials of 0-10 with 10 being the highest.
Finally, am I supposed to use a deep saucepan or a frying pan that you have in the picture? Or are they both okay to use?
THANK YOU FOR YOUR AMAZING WORK 🙂
ImmaculateBites says
Hi Denise,
I always use my hands to make puff puff, it’s best – and yes you mix until all the ingredients have been fully incorporated.
In regards to your second question I have use several variety and it works just fine- I don’t think the issue is with the oil. Keep in mine that after adding the dough to the pan the heat drops – wait until the oil is hot enough before adding puff puff . Setting 6 would do just fine
Also deep sauce pan is best or cast iron . .
Hope this helps.
Denise says
Thank you!
I would like to buy a cast iron. Is there any one that you recommed? I would like to go with 12 inches.
🙂
ImmaculateBites says
Yes, go with Lodge. It really gets the job done .
Denise says
Thank you! I appreciate your prompt answers as well.
I want to make these for a gathering. I will have to cook them the night before for the next day.
What is the best way to keep these donuts after they are cooked? Refrigerate? Leave at room temperature?
Also, when I am about to serve them the next day, are there any steps that I should follow before hand? For example, heat in oven or it’s okay to serve as is?
Thanks again!!!
BN says
Hello Imma! I am making your recipe for puff puffs for the first time. Is it correct that the recipes says 1/2 a tablespoon of salt or is that 1/2 teaspoon? Thank you.
imma africanbites says
Hi, BN. It’s 1/2 tablespoon of salt. Happy cooking!
Lea says
My son found your recipe online for a class project. In celebration of the diverse cultural representation of his class he was excited to cook a West African dish as we recently learned some of our American family DNA has been traced and linked to Nigeria.
This recipe is simply divine and delicious!! Not only is it satisfying to the palette and soul, but making the puff puff dish with my son was extremely fun! First time making it and it was a winner!
Thanks to you sharing this with the world we now have a new family recipe to add to our holiday meals. I’m looking forward to making this over and over again and experimenting with different ingredients & toppings.
Food is LOVE!
imma africanbites says
Thank you so much for taking the time to share your thoughts, Lea! My son and I love making this one, too. You might want to keep this list handy >> https://www.africanbites.com/puff-puff-recipes/ Happy cooking! 😉
Tammy says
I’ve fried, cooled and frozen the puff puff which are delicious by the way!! How do you thaw and at what temp and how long to you rehab in the oven? Thank you!!!
Tammy says
*reheat
ImmaculateBites says
Reheat in the oven at 300 Degrees F or until heated through, or bring the puff puff to room temperature and then reheat in the oven at 300 Degrees F, until heated through- start checking after 5 minutes . There might be a slight difference in texture between the two. Try it and see which one works best for you.
Elena says
Puff Puff came out great. Family loved it! Thank you.
ImmaculateBites says
Awesome! Thanks Elena
Joy says
What type of flour? All purpose or Self rising?$
ImmaculateBites says
All purpose flour .
Sayo Sokari Owoseni says
I just made puff puff today with your recipe and added some cinnamon and nutmeg to it and everyone that I have shared it with absolutely loved it!
Thanks for sharing this recipe!
ImmaculateBites says
Thanks Sayo! So happy to hear this.
ed says
Nice blog! But please try to use measurable units. In place of say 2 cups, use something like centiliters
ImmaculateBites says
Thanks! Will do my best!
Cassandra says
I am very curious and that is why I am asking….Aren’t CUPS a valid measuring unit???
Bella Olatunji says
Best recipe everrrrr!!!
ImmaculateBites says
YESS!! Thank you so much!!!!!
Ugoh says
Thank you so much for sharing. The result was amazing. Been making puff puff for about 6 years now but the outcome of this beats mine hands down. I’m so ditching the one I’ve been using. I added something extra though. Half teaspoon of grated nutmeg.
I was in a hurry and put the covered mixture in my car which had been in the sun for a while with the windows open. In 30mins it had more than doubled in size and I went ahead to fry it. I’ll add a little pepper when next I try it out.
Your fish roll recipe too. Fantastic outcome. May you receive in multitude folds as you give and share. I’ll be trying out some of your other recipes Thanks once again.
Mavis says
Please can I add pepper and onion when making puff puff
ImmaculateBites says
I don’t see why not! Whatever rocks your boat!!!