Puff Puff

by Keesha
Keesha's African Puff Puff

Puff Puff

By Keesha
Cooking Time: 2 hours


  • 2 Cups Flour
  • 1 Tsp Nutmeg
  • ½ Tsp Salt
  • 2 Tsp Yeast
  • ¾ Cup Sugar
  • Warm Water



Put the flour, nutmeg, yeast, sugar and salt in a large bowl. Mix all well together.


Add warm water in small quantities and mix everything together until it has a nice texture.


Mix it until the tough is thicker than pancake batter.


Cover the bowl and leave it to rest for around 60 minutes. I personally like to put it in the fridge for another hour which makes the Puff Puff fluffier and easier to drop into the oil afterward.


Check if the dough has risen sufficiently, you should see small air bubbles. It should be at least three times the size it was before.


Heat up the oil, make sure to use a pan which is deep enough. The oil must be hot but not too hot, around 170°C. Test if the oil is hot enough by putting a drop of batter into the oil. If it is not hot enough, the batter will sink and stay at the bottom of the pot rather than rising to the top.


Use your hands to start shaping the balls. Grab a little bit of mixture at time and drop it into the oil (pleas see on the video below) You can also use a spoon.


Let them fry for a few minutes until the color turns becomes golden brown. Often they will turn around themselves, otherwise, make sure that they turn brown on both sides.


Put some household paper on a plate before taking them out, to reduce the oil.


If you want the Puff Puff crunchier you have to make sure your dough is thicker. This can be achieved by using more flour or less water.

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