Welcome to a delightful journey of taste with Puff Puff, a classic West African treat. These golden, pillowy balls of dough are sure to bring joy to any occasion. Perfect for snacking or dessert, Puff Puff is an easy-to-make recipe that promises a satisfying crunch on the outside and a soft, fluffy interior.
Puff Puff has deep roots in West African cuisine and is a staple street food in many countries. Known as Bofrot in Ghana and Beignet in French-speaking regions, this beloved snack has been enjoyed for generations. Its origins can be traced back to the influences of Portuguese and French colonization, which introduced similar fried dough treats to African culinary traditions. Over time, Puff Puff has evolved into its unique form, cherished for its simplicity and versatility.
Puff Puff is wonderfully versatile and can be enjoyed in many ways:
Store any leftover Puff Puff in an airtight container at room temperature. They are best enjoyed within 1-2 days. For longer storage, you can freeze them:
To enjoy Puff Puff as fresh as when they were made, follow these reheating tips:
We hope you enjoy making and savouring these delightful Puff Puffs! They are perfect for sharing with friends and family or as a comforting solo treat. We’d love to hear how your Puff Puffs turned out! Share your experience in the comments below, and don’t forget to subscribe to our newsletter for more delicious recipes.
Savour the delightful taste of Puff Puff, a beloved West African snack that's perfect for any occasion. These smooth, golden-brown dough balls are lightly sweetened and can be enjoyed plain or with your favourite toppings. Simple to make and incredibly satisfying, Puff Puff brings a touch of warmth and tradition to your table.
In a large mixing bowl, combine warm water and yeast. Let it sit for 5 minutes until it becomes foamy.
Add sugar, flour, salt, and nutmeg (if using) to the yeast mixture. Mix until a smooth batter forms. The batter should be slightly thicker than pancake batter but not too stiff.
Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 hour or until doubled in size.
Pour oil into a large pot or deep fryer until it is about 3-4 inches deep. Heat the oil to 175°C (350°F).
Drop a small amount of batter into the oil. If it rises to the surface and starts to bubble, the oil is ready.
Scoop small balls of dough using a spoon or your hands and carefully drop them into the hot oil. Fry in batches to avoid overcrowding.
Fry each batch for about 2-4 minutes, turning occasionally, until the Puff Puffs are golden brown on all sides.
Use a slotted spoon to remove the Puff Puffs from the oil and place them on a paper towel-lined plate to drain excess oil.
While still warm, roll the Puff Puffs in powdered sugar or cinnamon sugar if desired.
Serve warm as a snack or dessert.
Servings 25
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.
