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Puff puff

Puff puff is an all time favorite Nigerian Snack. Different countries have a recipe with some sort of fried dough, the names are just different, some of them taste just like puffpuff so its like a global recipe in my opinion.
 Funny enough ,in the midst of all my cooking escapades, I never went out of my way to make it myself till this year when some of my friends sent me puffpuff pictures,they know themselves,lol.
I looked up different ways of doing it as people have different versions, my conclusion is that you become a pro at doing it each time you try. that's my story,with each attempt,I became better at it.
my tip is to be observant with each trial and you'll be a puff puff pro soon.
  1. 2.5 cups of all purpose flour (US measuring cups)
  2. 2 teaspoons of yeast
  3. 1/4 cup of sugar
  4. 1'5 cups of warm water
  5. pinch of salt
Put the yeast in water and allow to stand for 10 minutes, add the sugar to the yeast also.
in another bowl,mix the flour,pinch of salt together, add the yeast mixture to the flour.

the yeast foams/bubbles

Cover your dough, wrap a napkin or kitchen towel around it, and keep in a warm place, I usually keep mine in the oven or a kitchen cabinet. I noticed some commercial puffpuff makers used to keep the mix under the sun, however there has to be a solution for you if you live in a country where the sun rarely comes out so the oven, unheated/warm oven should be your solution.

Keep in this warm place for about one hour, I once allowed it to rise for only 30minutes as an experiment,the puffpuff still came out well because the place was warm enough. If your puffpuff batter still looks runny/watery after rising,you can sprinkle some flour and mix it in gradually till it thickens to the right consistency.

heres the dough after rising
I tried adding some flour to thicken my batter the second time I made it, for a second I thought I had ruined my puffpuff and went online to look for Dooney, someone I know must have made puffpuff before, I googled her name and saw her website, searched for puffpuff.voila! she mentioned exactly what I had done and said it was safe as she had done it before. I had more confidence and wondered why I hadn't just looked for her recipe before starting. Okay, enough said! that was to boost your puffpuff confidence,  heat some oil, deep frying is best for puffpuff. drop a little batter in it to test if its hot enough. the batter should bubble and rise to the top.

he he, iya oni puff skills
 Drop the batter in small balls in the hot oil and fry lightly for about 2 minutes on each side. to get the perfect ball shape, you would have to keep practicing by using your palm to divide each ball into the oil as shown in the picture below.
 Drain on paper towels to remove the excess oil,an ordinary stationery paper can do the same job of draining the excess oil.
I like having different shades, the longer you fry,the browner your puffpuff, I like a mix of both

I add something new to each batch, this one has got onions

My Husband's take on puffpuff is to leave it at the original recipe, no pepper etc., so when I make his batch, I start adding interesting spices and stuff generally to the rest of the batches. He eventually liked the nutmeg flavored one. Try adding nutmeg,cinnamon during your other trials. Enjoy your puffpuff, After many trials, Im happy to say im a puffpuff pro now.

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