Nigerian puff puff

From time to time I will remember and embrace my Nigerian roots. This always happens when food is concerned! About a two months ago my mother made puff puff. A delicious fried dough recipe which adorns the table of many Nigerian parties and events that I have attended . The ones my mother made where the best I had tasted in a long time and inspired me to cook some of my own one Sunday evening last month.


They tasted very nice, even I was impressed! I ended up eating them for breakfast every morning that week. Some made it to work with me and were eaten as my end of day snack.

Ingredients

250g of Plain Flour
2 teaspoons of yeast
½ teaspoon ground nutmeg

½ teaspoon cinnamon

½ teaspoon ginger

2 handfuls granulated sugar
3 pinches of salt
Lukewarm water (for mixing)
Vegetable Oil (for frying)
Method

1. Put the floor in a bowl, add the ground nutmeg, cinnamon, ginger, yeast, sugar and salt and mix
2. Add 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. Use warm water to mix the puff puff ingredients if you want it to rise faster.
3. Keep mixing till the batter is smooth but not too watery to flow from a spoon.
4. Cover the bowl with aluminum foil and make sure it is airtight by pressing the edges of the bowl. Leave to rise for about 45 minutes. When ready to fry, the Puff Puff batter should have risen in quantity and will have some air bubbles.
5. Pour some oil in a deep pot and allow to heat up. The oil should be at least 3 inches deep. This is so that the puff puff will become spherical when scooped into the oil. 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.

6. 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 – this is what will make the Puff Puff have a near-perfect spherical shape.

7. Put in more scoops of the batter, as much as the space in the frying pot will allow without overcrowding.

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

9. When both sides are golden brown, take out the puff puff balls and place in a paper towel lined sieve.

 

 

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