The Legendary Jollof Rice
17. December 2025
Plantain Chips: The Crispy African Snack
19. December 2025Easy
10 minutes (plus 1 hour rising)
15 - 20 minutes
20-25 pieces
Description
Instructions
- Mix the Batter - Take a large mixing bowl. Add the flour, sugar, yeast, and nutmeg. Whisk these dry ingredients together. Now, slowly pour in the warm water. Mix while you pour. Use a wooden spoon or spatula. You will get a thick, sticky batter. It should look like pancake batter. Make sure there are no lumps.
- Let the Batter Rise - Cover the bowl with a clean kitchen cloth. Place it in a warm spot in your kitchen. Let the batter sit for 45 to 60 minutes. It needs to rise. You will know it's ready. The batter will become bubbly and double in size.
- Heat the Oil - Pour oil into a deep, heavy pot. Fill it about 2-3 inches high. Heat the oil on medium heat. The target temperature is 350°F (175°C). No thermometer? Do a test. Drop a tiny bit of batter into the oil. If it sizzles and floats up quickly, the oil is ready.
- Fry the Puff Puff - Now, it's time to fry. Be very careful with the hot oil. Use a spoon or your fingers to scoop the batter. Form small balls. Gently drop them into the hot oil. Do not overcrowd the pot. Fry in batches. Fry for 2-3 minutes on one side. Then flip them. Fry for another 2-3 minutes. They should be deep golden brown all over.
- Drain and Serve - Use a slotted spoon to remove the Puff Puff. Place them on a plate lined with paper towels. This drains the excess oil. Let them cool for just a minute. Dust them generously with powdered sugar. Serve them warm for the best taste and texture.
FAQ Section
Can I bake Puff Puff instead of frying?
Traditional Puff Puff is always fried. Frying creates the right texture. Baking will give a different result. It will be more like a bun than a donut.
My batter didn't rise. What went wrong?
Your yeast might be old. Or the water was too hot. It should be warm, not hot. You can test yeast in warm water with a pinch of sugar first. It should get foamy after 5 minutes.
How do I shape the balls without the batter sticking?
Grease your hands or the spoon with a little oil. This prevents the sticky batter from clinging. It makes shaping the balls much easier.
Can I add other flavors?
Absolutely! You can add vanilla extract to the batter. Some people add a little cinnamon. You can also roll the finished Puff Puff in cinnamon sugar.
How do I store leftovers?
Let them cool completely first. Store them in an airtight container at room temperature for 1-2 days. Reheat them briefly in an oven or air fryer to restore crispness.
💡💡💡Puff puff has many names! In Cameroon, they are called ‘beignet’, in Togo ‘mikate’ and in Sierra Leone “kala”. The idea for these dough balls travels even further: in the Caribbean, there are very similar treats with names like ‘johnnycake’. A simple dough that brings joy across continents – that is the magical story of puff puff.e
Ingredients
- 🍚 2 cups (250g) all-purpose flour
- 🍬 ½ cup (100g) white sugar
- 🦠 2 tsp instant yeast
- 🌰 ½ tsp nutmeg (optional, but highly recommended)
- 💧 1½ cups (350ml) warm water
- 🛢️ Neutral oil for frying (like vegetable or canola)
- ☁️ Powdered sugar for dusting at the end
About us
Dive into the unique world of African flavors with Nana! From traditional family recipes to modern creations, Nana brings the diversity and magic of the African continent straight to your kitchen. Get inspired, try authentic and creative dishes, and discover the heartfelt soul of African cuisine on your plate.
🍛 Love Good Food?
Great cooking knows no borders.
My cookbook "Nigeria African Food: New Beginnings" takes you on a culinary journey through 18 authentic Nigerian dishes – adapted for kitchens everywhere. No matter where you cook or what your background is: here you’ll find recipes that work and delight.
