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.
abigail says
Hi, what type of flour did you use?
ImmaculateBites says
I used regular flour.
Camiela says
Can I get recipe for a smaller batch
ImmaculateBites says
You can easily do that by dividing the recipe in half.
Puff puff says
Thank you for taking the time to share this recipe. First time and my puff puffs came out amazing.
ANJONG PHILIP says
Thanks for the information. will try for my family.
BELLO MODUPE says
Please, a cup of flour is how many grams.
imma africanbites says
Hi. That’s 125g. of flour
Ify says
I find the tips interesting. Thank you. Keep up the good work.
Abiola says
I tried your puff puff recipe today and it was superb. I substituted 2cups water with 2cups low fat milk + 1/2cup water. Made the exterior crunchier and the inside remained super soft and delicious. Your recipes are ever sure. I think there is something about proofing the yeast in the warm water(milk) and sugar, salt solution as against my usual way of putting it in the flour. I am a big fan of yours❤️❤️
Felicia says
I tried the recipe today and came out nice. Best puff puff I’ve ever made. Thanks
mary says
hi ,I tried frying puff today it fall .I added only my yeast inside lookwarm water.then I added d dried ingredients together I kip it outside for about an hour cos d weather is cold my kitchen is cold pls I need correction on dis ma
ImmaculateBites says
Hi Mary,
Make sure your yeast is active ( not stale) . It might be the problem.
Diogo says
I always have the same problem. I keep buying fresh yeast but mine never rises. However I use natural sweetener (erithritol), could that be the problem
Olu says
If I may, I think it might be. I tried making puffpuff with xylitol and it’came out drier and harder. So instead, I use minimal sugar in the puffpuff mix and then sprinkle with xylitol
Laura says
Hello, Imma the puff puff was yummy as my daughter usually say when she likes it. They were just eating it until my husband had to keep it in the fridge for them not to see. Thanks again for the recipe, I really enjoyed it. Posted it on my status in WhatsApp until I had to share your recipe because of the color and share.
Kimberly says
Good day
Please my puff inside is soft but the skin or outside is hard. This has happened twice an you advise me on what ty do
Thanks
ImmaculateBites says
Hello Kimberly. Add about 3 tablespoons of water to soften the dough. Let me know how this turns out!
Kris says
Try reducing the heat for frying
Pam says
I am definitely going to try these! Reminds me of fatballs that I used to get at the fair. They would slice them just enough to add a filling like fruit or puddingg. Yummy! Also, I use a heating pad when its cold to help rise my bread. It works really well.
Jennifer says
This recipe is perfection!!!! Not too sweet, dense but just light enough. I fried mine with medium high heat and used the spoon method for scooping. Can’t use my hands.
Perfection, welldone sis!
Vivien says
2 1/4 teaspoon of yeast is = 2 + 1/4 teaspoon of yeast ?
imma africanbites says
Yes, it’s 2 and 1/4 teaspoon of yeast which is also equal to 1 packet of yeast.
wodi oluchi says
pls add me on your whatsapp
Samuel Larbi says
Point of correction. Buff loave or bofloat is completely different from toogbeh or doughnuts or puff puff. Bofloat is much lighter and the preparation is similar to bread making. It floats on the oil like a small football and has to be turned constantly to fry evenly.
Sarah says
These look like a great quick and easy sweet snack to make. I’ve been wanting to make donuts or something like donuts for a while, and this recipe looks like the perfect thing to try. I love how simple the recipe is. Can’t wait to give these a try.
Rita says
My every Saturday breakfast. You are just great in this food line. Kudos sis, tried a couple of ur recipes and it came out beautifully.