Puff-puff
Soft, round balls of sweet yeasted dough, deep-fried until brown and puffed — street snack and party food.
What makes it puff-puff
- A wet, yeasted batter, not a dough you can roll.
- Squeezed by hand into the oil.
- Lightly sweet, often with nutmeg.
Where it comes from
A loose, sticky batter of flour, sugar, yeast and water is left to rise, then squeezed through the fist into hot oil so it forms rough balls that bob and turn as they cook. It's sold by the bagful on the street and is a fixture of small chops, the platter of snacks at every Nigerian party.
Versions are made all along the West and Central African coast — bofrot in Ghana, beignets in Cameroon.
Be the first here
Start your own puff-puffNo one here has made puff-puff yet. Start it as v1, and every version after is an experiment the next cook can learn from.
