Who serves a plate of small chops with no puff puff? It is a signature staple on item 7 at every owambe that goes down, it is common knowledge. This delicious, fluffy, spongy, easy to make, dough based snack originated in West Africa, it is made in countries like Nigeria, Ghana, sierra leone, Cameroon, and other countries. Different countries have claimed credit for making the best recipe, it is indeed a universal snack.
Either it comes as part of small chops at a party, as a quick fix for the kids, or just enjoyed at home in between meals, puff puff is no doubt a generally accepted snack.
- Vegetable oil
- Warm water
- A lot of people add different ingredients based on personal preference, some add pepper, chocolate, and even milk.
METHOD OF PREPARATION
Sift the flour to get rid of lumps and other unwanted particles, producing a fine, smooth powder.
Mix all the dry ingredients together in a small bowl with a spatula, gradually add warm water( this is the time to add milk and other extra ingredients you might want to include) and keep mixing, you need to get a smooth paste, then place in a warm place (an oven or microwave will do the trick) and leave it to rise for about 45minutes, if the mixture isn’t rising, then something is probably wrong with the yeast. It’s safer to use instant yeast so you can add directly to the flour without having to soak it first.
Pour vegetable oil into a pan over medium heat, scoop up your mix with a measuring spoon (a round one preferably so as to get the right shape). Fry in small batches and turn over when the colour changes to golden brown (or your preferred colour).
Transfer from the pan into another bowl so as to drain the oil.
There you have it, delicious, hot and soft puffpuff.