My Nigerian Puff Puff Recipe

img_0579Puff puff is pretty popular and loved in Nigeria. It is that spongy, deep-fried, spherical snack that is soft and totally amazing! I grew up loving it and can still remember how much I craved for it since i was 3..well, let’s dive into making ours..

Making the Puff Puff recipe is both easy and complicated. Easy because the mixing is quite straight-forward and you will see proof that you are doing things right as you go along. It is only complicated when you do not follow the steps in details.

For 250g of Puff Puff, you will need the following ingredients;

250g of Plain Flour
2 teaspoons of yeast
½ teaspoon ground nutmeg and sometimes lemon (for flavor)
sugar (to your taste)
3 pinches of salt
Lukewarm water (for mixing)
Vegetable Oil (for frying)

Firstly, mix your yeast with lukewarm water, close in a tight lid cup and set aside. you will add it later when you have added water to the Puff Puff mix.


>Put the floor in a bowl, add the ground nutmeg, powdered yeast, sugar and salt. Mix all these together.
>Add warm water in small quantities and mix everything by hand till you have a good blend of all the ingredients. Add the yeast you mixed with lukewarn water if applicable.
>Keep mixing till the batter is smooth but not too watery to flow from a spoon. The mix should be much thicker than pancake batter.
>Cover the bowl with aluminum foil and make sure it is airtight by pressing the edges of the bowl of container used.
>Leave to rise for about 45-60 minutes. When OK to fry, the Puff Puff batter should have risen in quantity and will have some air bubbles.
>Pour some oil in a deep pot and allow to heat up. It’s not advisable to use a deep fryer for Puff Puff because of the netting but if you want to use it, set the temperature to 170°C.
Note: The oil should be at least 3 inches deep. This is so that the puff puff will become spherical when scooped into the oil. You don’t want to end up with flat Pancakes. lol

Test that the oil is hot enough by putting a drop of batter into the oil. If it sizzles and comes up to the surface of the oil, then the oil is hot enough. If the oil is not hot enough, the batter will go down to the bottom of the oil and stay there.

When the oil is hot enough, scoop some batter into the oil with your hand by pressing the batter to come out from between your thumb and index finger. Do this carefully for a rounded and smooth puff

Put in more scoops of the batter, as much as the space in the frying pot will allow without overcrowding so it can have some space to turn.

Once the underside of the puff puff has turned golden brown, flip the ball so that the topside will be fried as well.

When both sides are golden brown, take out the puff puff balls and place in a sieve. If you want to reduce the oil on your Puff Puff as much as possible, then line your sieve with paper towels. The paper towels help soak away the excess oil on the puff puff. Remember to put down your oil when it gets to hot or reduce the fire so the inside of the puff puff can be cooked.

I hope this helps cos I absolutely loved making this….if there are any more questions you have, just comment down below and I’ll be happy to help. I love you guys…wait wait wait! If by any chance you also need my traditional family recipe on the mass…tell me that too! And bye.img_0575


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