Puff-puffs are deep-fried dough balls that are crispy on the outside and fluffy on the inside. Best described as the African version of Zeppole, these delightful treats are a popular delicacy in West Africa, especially in Nigeria.
Typically served as a snack at parties and gatherings, puff-puffs evoke fond memories of time spent with family and loved ones. What’s your favorite street fair snack? Mine is Deep-Fried Dough Bites (Puff-Puff).
Puff-Puff is a light and airy deep fried dough popular in Africa and goes by many names, bofrot being one of them. There are slight variations in recipes across Africa. This one here is a Nigerian Puff Puff which is pretty similar to Sierra Leone Puff Puff.
These fried dough balls are pretty easy to whip up. And they are one of the recipes that a lot of people do by eye.
These golden treats have a slight deep-fried 'crunch' on the outside, yet are soft, spongy, and fluffy on the inside, with a hint of sweetness. African Dough Balls are simply irresistible.
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The best way to describe these is that they are like fried doughnut balls. They are essentially sweet deep-fried dough balls which as you know makes the perfect snack.
Guys, this Puff Puff is a traditional African snack. It is sweet, fluffy golden brown and suitable for vegans too. This is my tried and true method for making Nigerian Puff Puff. And I even have a step-by-step tutorial.
If you don’t already know about Puff Puff (Puff-Puff recipe, deep fried dough), then you are in for a treat. It is a super popular and well known West African snack, sold in various street food stalls and shacks.
What you end up with is the biggest African sandwich known to mankind which is essentially bread stuffed with a version of puff-puff, with some plantains, chicken or fish and a whole big helping of gravy. Honestly, guys, this is the BEST. EAT.
The Basic Ingredients
The basic ingredients are pretty simple and are items that you already have in your pantry. Plus, some oil for deep frying.
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The best part about this treat is that it only needs a handful of ingredients.
- Flour - This pantry must-have isn’t just for baking.
- Warm Water - An essential part of making any dough. It’s the basis for forming our treat. It’s important to have just the right warmth. If the water is too hot, it kills the yeast.
The main ingredient that determines whether the puff-puff is a success or not, is the Yeast. I cannot emphasize enough how important it is to use Instant Yeast.
Recipe for African Dough Balls (Puff-Puff)
Ingredients:
- 1 packet of instant dry yeast
- 3½ cups of all-purpose flour, unbleached
- 1-1/2 cup sugar
- 1¾ cups water
- ½ cup of warm water
- 5 cups of vegetable oil for deep frying
Instructions:
- In a small bowl dissolve the yeast by mixing in ¼ cup warm water (110-115 °F) and ½ tsp sugar.
- Dissolve your yeast in the warm water.
- Mix together, flour, sugar, nutmeg, salt, and the water & yeast mixture with a wooden spoon until the batter is smooth.
- The consistency of your batter should be slightly thicker than pancake batter and you should have no lumps. You may need to add a bit more flour if you find that your batter is too liquidy but remember this is not meant to be as thick a bread dough either!
- Cover your batter with a clean kitchen towel and place it in a warm place to rise. It should double in size - this will take about 2-2.5 hours depending on how warm it is.
- It’s important that you place the dough in a warm place until double in size before frying in oil.
- Put vegetable oil in a pot deep enough for frying.
- Any shallower will mean that your puff puff will end up flat, rather than round.
- Unless you are an expert I would suggest you only fry 2 or 3 at a time. I like to use a wok for this job.
- If you use too little oil you will have flatter puff puff but they’ll be tasty too.
- Take the temperature of your oil (if you own a thermometer) should be about 170ºC (338ºF) or test if the oil is hot enough by dropping a tiny bit of your batter in.
- Make sure the oil is hot enough before you fry these. If you add the batter to the hot oil and it just sinks to the bottom then it is not ready.
- If the batter rises to the top, your oil is hot enough.
- When the oil is hot enough, use a teaspoon or a tablespoon to scoop up the batter and a second spoon to push the batter into your hot oil. You are trying to achieve the shape of a ball.
- Dropping the batter in a way that results in the perfectly round ball shape that Puff Puff are known for, is an art in itself. To be honest I just drop them how I can and eat them how they turn out. It is all about the taste for me.
- One method is to scoop it with your hand (I grew up watching my grandmother do this) and pushing the dough off with your finger. I have seen quite a few different versions of this.
- When transfering the batter into the hot oil, I like to use a piping bag for ease. You can also use an ice cream scoop.
- Coat the ice-cream scoop in oil first, scoop out the batter and it’ll slide easily off the spoon into the oil.
- Fry for a few minutes until the bottom side is golden brown and then turn over (if you can) to fry the other side.
- You’ll know the puff-puffs are ready when they’re golden and crisp on the outside.
Serving Size: Depending on the size of your spoons or scoop, you’ll make about 35-40 balls.
Tips for Perfect Puff-Puffs
- Activate the yeast: Mix salt, water, sugar, and yeast.
- Check the heat: Test to make sure the oil is hot enough by putting a drop of batter into the oil.
- Hand Method: Using your hands, grab a little bit of mixture at a time and drop it into the oil.
- Spoon Method: 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. Use a spoon instead to scoop the dough into the oil if you do not want to use your hands.
- Flip the puff puff: Turn the ball over for a few minutes until the underside is golden brown.
- Remove from oil: Use a large spoon or a slotted spoon to take it out of the oil.
- Soft puff puff: For a softer puff puff, add about 1-2 tablespoons more water.
- Preheat the stove: If your house is too cold, turn on the stove for about 2-3 minutes until warm. Then turn it off and let the puff puff rise next to it. Or heat up the oven, turn it off when hot, and wait until it cools down. If you want it warm but not hot, then let it rise in the oven.
Serving Suggestions
As mentioned earlier, you can eat them as they are, dipped in chocolate, or coat in cinnamon and sugar. Fill them with jam or cream! Whatever works for you.
Puff-puff is usually eaten for breakfast, as a snack, or as a side dish. Regardless of when you eat them, they are enjoyable with or without a side dish. A must-have for me - pepper sauce.
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The beauty of puff puffs is that you can eat them sweet or savory. They’re a great snack, appetizer, or dessert. I often eat it as a snack or appetizer. My son definitely loves it as a simple dessert with just a bit of powdered sugar. Another great dessert/snack is homemade bon bons.
I love that they can be eaten as they are, or dipped and coated in toppings as you would doughnuts. The possibilities are endless! .. Or so I like to think. I like to coat them in cinnamon and sugar, my partner and kid loves them drizzled and dipped in milk chocolate.
Thank you for reading this West African Puff Puff recipe post. It is really, really awesome for me when you make one of my recipes and I'd love to see it. Please pin this recipe to Pinterest too!
