I’m super-duper excited to be sharing this Nigerian puff puff recipe with you!
I’ll tell you why.
As much as I love the Nigerian puff puff (I mean, who doesn’t?), I didn’t know how to make it.
I’ve had about three failed attempts at making the Nigerian puff-puff until a few months ago, when Chef Tinuola taught me in person using her method and recipe.
Since then, I’ve been making the Nigerian puff puff with reckless abandon. And like a pro!
I mean, what’s not to love about this golden brown outer crispy and inner fluffy goodness?
If you are familiar with the Nigerian puff-puff, you’ll agree with me on how delicious it is.
So imagine my pain when I couldn’t get it right.
That’s why I’m over the moon to share the Nigerian puff-puff recipe that did it for me with you.
If you’ve been struggling with making the Nigerian puff-puff, this is the recipe you need because if I could get it right, you too can.
Now I’m getting motivational.
Hahaha!!!!
That’s what the Nigerian puff-puff can do to you.
Anyways, without further ado, let’s get right into the easiest Nigerian puff puff recipe ever!
Nigerian Puff-Puff Recipe
Ingredients
Dry Ingredients
- 500g or 4 cups all-purpose flour
- 100g or 1/2 cup sugar (brown or white sugar). You can increase the quantity if you want a sweeter taste but 100g is okay for me.
- 4 tablespoons active/fast-acting dry yeast.
- 1 teaspoon salt
- 1 tablespoon freshly grated nutmeg (optional)
Wet Ingredients
- 2 cups/473mls lukewarm water.
- 1 Litre of vegetable oil for frying (It requires deep frying, so you need enough oil).
Instructions
Nigerian puff-puff is very easy to make and very easy to miss.
So, you need to get some things right in order to get the best results.
Because people often ask questions like;
Why is my puff puff not rising?
Why is my puff puff soaking up oil?
Why is my puff puff flat?
Essential Tips
1. Water– Use the right quantity of water, so you can achieve the right consistency.
2. Yeast– Use the right quantity of yeast and warm water to activate the yeast.
3. Heat– You just have to get it right, so you don’t end up with a soggy puff puff or a burnt but undone Nigerian puff puff.
Method
I know there are many methods for making the Nigerian puff puff but this is the one that currently works for me.
It’s short, easy, and uncomplicated.
1. In a large bowl, combine flour, sugar, nutmeg and dry yeast, and mix thoroughly.
2. Add 1 teaspoon of salt in a cup and add 2 cups/473mls of lukewarm water to it or add salt to 473mls of lukewarm water.
Lukewarm water helps to activate the yeast.
3. Add salt warm water to the flour and mix gradually until a semi-watery consistency is achieved; similar to pancake batter.
4. Cover batter with a film or a muslin cloth, and place in a warm place. I usually place mine under a lighted bulb, in a warm oven, or out in the sun during the summer.
5. Leave the batter for about 45 minutes to 1 hour to rise.
6. In a deep pan, heat oil on medium heat (test the oil by dripping a bit of batter in it. If it rises after a few seconds, then the oil is ready).
You can also add some onion slices to the oil to test the heat and to add some flavor.
7. Scoop the batter into the oil with your hand. You can also use an ice cream scoop.
8. Flip the batter until it is golden brown.
9. Place on a kitchen towel to drain excess oil.
10. Best served when warm, with a chilled or warm drink of your choice.
