Advertisement
Nigerian snacks

Easy Nigerian Puff Puff Recipe

Nigerian puff puff is a soft and succulent fried pastry that would keep you reaching for more over and over and over again. It truly tests the limit of your self discipline

Easy Nigerian puff puff Easy Nigerian puff puff

Nigerian Puff puff- pronounced Kpof kpof is a deep fried Nigerian snack which is similar the Ghanaian snack befrot. Hope you are having an awesomely delicious day because with this easy succulent Nigerian puff puff recipe, your day is about to become more awesome. Trust me they are that good.

How to make the perfect Nigerian Puff puff

Nigerian puff puff is one of the easiest Nigerian snacks to make. In less than an hour including prep time you are munching away. Here are a few tips to make the perfect puff puff

  • Since yeast is the leavening agent in Nigerian puff puff, you need to make sure your yeast is fresh. Meaning it shouldn’t be expired. If you are not sure always test it by letting it proof in some warm water with sugar in it.
  • the amount of water added to the dough determines the density of the puff when fried. More water gives a lighter texture. But be careful not to flood. I love my puffs a bit in the middle. If you like it lighter add an extra 50ml of warm water .
  • There is a technique for getting the ball shape. Get a hand full of dough in the palm of your hand, then try to make a light feast there by squeezing out the dough lightly into the oil. It kind of drops in. Either you squeeze through the top of your fist or the bottom whichever you prefer. In the picture I squeezed through the top. Hopefully I would be able too illustrate it in the picture below. You can use an ice cream scoop if you prefer.
    • After frying the first batch reduce the heat on the oil otherwise the next batches may cook too fast and get burnt

    Like Nigerian Buns, Puff puff is a common Nigerian street food and is awesome and delicious so much so that it has found itself in the corridors of power as one of the members of ‘Team small chops’ The more reason to share this recipe with the whole world. Everyone deserves to have a taste of this amazing recipe.

    Difference between Nigerian Puff Puff and Nigerian Buns

    • The leaving agent in Puff puff is yeast while the leaving agent in Nigerian Buns is baking powder.
    • Puff puff is soft on both the outside and the inside while Nigerian Buns is crunchy on the outside but soft on the inside
    • Puff puff is similar to Nigerian donuts sort of like fried bread while Nigerian Buns are like fried cake.

    Variants aka Types of Nigerian Puff Puff older p

    • Sweet Nigerian Puff Puff ( could be regular or vegan )
    • Savory Nigerian Puff Puff
    • Spicy plantain Puff Puff
    • Sweet Banana Puff Puff
  • Today we are making the sweet vegan Nigerian Puff Puff and I would suggest you get yourself a cup of hot cocoa while you await this fried pastry with a yum factor.
  • To be fore-warned is to be fore-armed! kindly pay close attention to the next line. Puff puff is super addictive. I am yet to see someone who has stopped after taking one ball without intentionally trying to do so. To intentionally do so engage a family member to help with the task of serving you this succulent snack ?

    Well all I am trying to say is that puff puff should serve as an occasional treat except you are looking to increase your waist line which I know most people aren’t. So exercise some self discipline and Join me let’s get started before your cup of hot cocoa gets too cold ?

    While we are at it, what’s your favorite type of puff puff? Let me know in the comments. Thanks

    Love,

    Note that the prep Time in the recipe includes the proofing time for the dough.

                    Recipe

    Prep Time: 60mins     Yield: 20 balls

    Cook Time: 30 mins

    Ingredients:

    • 450g All purpose flour ( about 3 cups)*
    • 7g fast action yeast (1 satchet)
    • 150g granulated sugar
    • ⅓ cup powdered milk (optional if vegan, omit )
    • 350ml warm water ( about 1½ cup)
    • Oil for deep frying

    * Measuring with a scale is more accurate than with cups. Because measuring flour depends on how you scoop the flour into the cup.

    Directions:

    • Measure out the dry ingredients in a clean bowl.
    • You can either measure out the powdered milk with the dry ingredients or you mix it with the water
    • Add about 200ml of the warm water and start mixing with your hand.
    • Add the rest of the water and mix thoroughly.
    • The dough should be light but not runny.
    • Beat the dough against the sides of the bowl in a slapping motion.
    • Cover with cling film and a kitchen napkin.

    • Put in a warm place and allow to rest for 30 – 45mins.
    • After 45 mins it should have doubled in size. You can see bubbles on the top.

    Puff puff dough  Puff puff dough   Puff puff dough

    <

    e the cling film and deflate the dough with your hands or a spatula.

    Heat up oil in a deep pan or wok.

    When oil is hot, start frying the dough in balls.

    For some reason when one side of the puff is cooked it turns itself to the other weird?? Right?? but don’t wait for that as it may not happen to all the puffs. Turn manually when one side  is golden brown.

    Fry puffs till golden brown.

    Prepping puff puffPrepping puff puff Prepping puff puff

    Frying Nigerian puff puff[/caption]
    j
    th some tea or juice , plain or with some dusting of cinnamon sugar or with melted chocolate. Your method of enjoyment is totally up to you
    ? and your options are endless.

    Tips:

    • the amount of water added to the dough determines the density of the puff when fried. More water gives a lighter texture. But be careful not to flood. I love my puffs a bit in the middle. If you like it lighter add an extra 50ml of warm water .
    • There is a technique for getting the ball shape. Get a hand full of dough in the palm of your hand, then try to make a light feast there by squeezing out the dough lightly into the oil. It kind of drops in. Either you squeeze through the top of your fist or the bottom whichever you prefer. In the picture I squeezed through the top. Hopefully I would be able too illustrate it in the picture below.

    • After frying the first batch reduce the heat on the oil otherwise the next batches may cook too fast and get burnt.

    If you enjoyed this tutorial please like And share with your friends.

    We love to hear from you….. Got questions? Drop a few lines in the comments below.

    Dont have a question and want to say hello comment below too.

    Like us on Facebook, follow us on twitter and on Instagram.

    Do subscribe for more delicious awesomeness from our kitchen to your inbox.

    Stay well friend.

    Toodles…

    Leave a Reply

    Your email address will not be published.

    Back to top button