Puff-puff is a very popular Nigerian snack. It is the same thing as beignet in French. Growing up, my grandma made this for I and my sister each time we visited. As a child, I would often watch in amazement how my grandma would grab the puff mixture with the tip of her fingers place it in the palm of their hands and drop the mixture in hot oil. And because her recipe has a secret ingredient, it makes it more special and the best I have ever eaten. The basic ingredient consists of: flour,sugar, yeast, water, salt and oil for deep frying. However, grandma’s secret ingredient is the nutmeg. With her permission and blessing I have decided to share her special recipe with the world.
2 cups warm water
2¼ teaspoon active dry yeast (1 packet)
3½ cups flour
½- 3/4 cup sugar
½ Tbs salt
½ Tbs Nutmeg
Oil for deep frying
- Mix salt, sugar, water, and yeast. Set aside for 5 minutes. Add flour,nutmeg and mix.
- Let the mixture rise for approximately 1- 2 hours
- In a large, sauce pan pour vegetable oil into a pot, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on low heat.
- 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 will stay at the bottom of the pot rather than rising to the top.
- Using your hands grab a little bit of mixture at time and drop in the oil.
- 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.
- 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. Place them on napkins right away to soak up some of the excess oil.
- If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter
Make sure you try this recipe out.