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Puff-puff

Nigeria's beloved street snack: a soft, yeasted sweet dough dropped in spoonfuls into hot oil until it puffs into golden, airy balls with a faint nutmeg scent. Sold from bubbling pots at roadsides and served at every party, it is best eaten warm, straight from the paper.

SnacksDessertsVeganUnder 30 min
30 min15 prep · 15 cookEasy943 kcalper serving
Puff-puff

Instructions

  1. In a medium bowl, stir 1 tsp instant dried yeast and 30 g granulated sugar into 100 ml warm water (blood temperature, hot water kills the yeast). Leave 5 minutes until the surface is foamy and smells bready.
  2. Add 125 g plain flour, 0.25 tsp salt and 0.25 tsp freshly grated nutmeg. Beat hard with a wooden spoon or your hand for 2 minutes until you have a smooth, thick, sticky batter, looser than bread dough but too stiff to pour, so it drops from the spoon in a lump.
  3. Cover the bowl with cling film or a plate and leave in a warm, draught-free spot for 1 hour, until the batter has doubled, domed and is full of bubbles. It should wobble and smell yeasty when you tap the bowl.

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Per serving

943kcal
17gprotein
122gcarbs
43gfat
5gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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