A Traditional African snack composed of fried dough is known as puff-puff in Nigeria. Additionally, the snack is known by the name buffloaf (or bofrot) in Ghana and botokoin in Togo. Other African nations also have their unique names for this unique snack, puff puff.
Puff puffs are created from yeast dough and rolled into balls before being deep-fried until golden brown. The deep-fried dough is known as a puff puff. Although slightly chewy, it has a doughnut-like texture.
Puff puff is a member of the cuisine category known as small chops because it is very simple to consume in one bite or all at once. Other foods in this category include buns, sausage rolls, chin chin, spring rolls, samosas, and more.
One of our most popular street snacks in Africa is the puff puff. Puff puff is a simple snack that is very easy to make. The most popular kind of puff puff is the sweet variety, but there is also a “not-so-sweet variation” that is savory/spicy. Continue reading if you want to learn how to prepare the uncommon and unique spicy puff puff.
Puff Puff With Pepper Recipe
Puff-puff was one of my favorite snacks as a young African child, and surprise! It’s still one of my favorites. When I was younger, the process of making puff puffs seemed mysterious to me. Just seeing a puff puff makes your mouth water, and you will always want to taste that puff puff. My fondness for puff puffs has grown after I became an adult and tried the puff puff with pepper. My mother initially showed me how to make a spicy puff puff, and since I adore a spiced puff puff, I learned the recipe and would like to share it with you as well.
- 2 Cups of all-purpose flour
- ¼ to ½ cup of sugar
- ½ Teaspoon salt
- 2 teaspoons yeast
- 1 Teaspoon Nutmeg (optional)
- ¼ Cup of Bonney peppers (grated/blended)
- ¼ Cup onion (grated/blended)
- 1 to 1-¼ cup of water
- Enough oil for frying
- Hands and mixer can be used to mix but don’t over-mix.
- The addition of Nutmeg is optional, the subtle flavor it gives the puff puff is what I like, I will advise you to add it.
- Try to use a heavy-bottomed pan or a deep fryer.
- The puff puff will burn if your oil is too hot before it’s done, and if it’s not hot enough, it will absorb the oil, leaving the puff puff greasy and mushy.
- For my measurements, I used the standard American measuring cup.
- The dough can alternatively be dropped into the Oil using an ice cream scoop.
- After blending or grating the pepper and onions, put them aside.
- Combine all the dry ingredients in a sizable bowl, stir, and set aside.
- While mixing the batter, add the blended pepper and onion. Then, slowly add the water.
- When the batter is smooth and lump-free, wrap it tightly in plastic wrap or a lid and set it aside to rise.
- After 40 minutes to an hour, the batter would have increased in bulk by doubling or nearly tripling.
- Set the oil temperature to 350°F and scoop out a little amount of dough about the size of a table tennis ball. Drop it into the oil (you can make it bigger or smaller if you’d like).
- Fry the puff on both sides until golden brown.
- When the puff is golden brown, you can remove it from the oil
- Serve hot, warm, or cold. Enjoy!
- You can add your favorite drink too.
The following nutrients are found in 100 grams of puff pastry:
Now you know how to easily prepare that lovely, unique, sumptuous, and mouth-watering peppered puff puff with pepper. Puff puff is a fantastic choice if you’re looking for a snack that’s a good source of fiber, energy, vitamins, and minerals.