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Nigerian Puff Puff in a glass bowl

Nigerian Puff Puff Recipe

Florence Akpotaire
Nigerian Puff Puff is made with ingredients like flour, sugar, yeast, and warm water. Here is a quick Puff Puff Recipe.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 25 minutes
Course Appetizer
Cuisine Nigerian
Servings 4 People

Equipment

  • 1 Mixing Bowl Large bowl for mixing the batter.
  • 1 Measuring Cups and Spoons: Typically includes cups (1 cup, 1/2 cup, 1/3 cup, 1/4 cup)
  • 1 Whisk or Wooden Spoon Whisk or 1 sturdy wooden spoon for stirring the batter until smooth.
  • 1 Plastic Wrap or Clean Cloth Large enough to cover the mixing bowl while the dough rises.
  • 1 Deep Frying Pan or Pot: About 3–4 quarts, to hold enough oil for deep frying.
  • 1 Thermometer (optional) Frying or candy thermometer to monitor the oil temperature.
  • 1 Slotted Spoon Slotted spoon to turn and remove Puff Puff from the oil.
  • 3-4 Paper Towel Sheets Sheets, for draining excess oil from the fried Puff Puff.
  • 1 Small Spoon or Scoop Spoon or small ice cream scoop, about 1 tablespoon size, to scoop batter into the oil.

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp active dry yeast
  • 1/4 tsp salt
  • 1/2 tsp ground nutmeg optional
  • 1 cup warm water  adjust to get the right consistency

Instructions
 

  •  Mix Dry Ingredients: In a mixing bowl, combine flour, sugar, salt, nutmeg, and yeast.
  • Add Water: Gradually add warm water to the dry mixture. Stir until the batter is smooth and thick but still pourable. Adjust water if necessary, but avoid making it too runny.
  • Let Dough Rise: Cover the bowl with a clean cloth or plastic wrap and let it sit in a warm place for about 1 hour, or until it has doubled in size.
    Mixed Ingredients in a bowl for Nigerian Puff Puff
  • Heat Oil: In a deep frying pan or pot, heat about 3 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).
  • Fry the Puff Puff: Using a small spoon or your hands, scoop small portions of the batter and carefully drop them into the hot oil. Fry in batches to avoid overcrowding.
  • Cook Until Golden: Fry each batch for about 5 minutes, turning occasionally, until they are golden brown on all sides.
  • Drain and Serve: Remove puff puff pieces from the oil and place them on a paper towel-lined plate to absorb excess oil.
    Nigerian Puff Puff in a glass bowl

Notes

Storing Puff Puff

While it is best to eat Puff Puff shortly after it is made, you can store them.
  1. At Room Temperature:
    • Best for: Short-term storage (up to 1 day).
    • How to Store: Place Puff Puff in an airtight container or cover it with plastic wrap to keep it fresh. Store it at room temperature, away from direct sunlight.
  2. In the Refrigerator:
    • Best for: Storing for up to 3 days.
    • How to Store: Transfer the Puff Puff to an airtight container lined with a paper towel to absorb excess moisture. Place another paper towel on top before sealing the lid to help maintain freshness.
    • Reheating: Reheat Puff Puff in the microwave for about 10-15 seconds or in an oven at 350°F (175°C) for 5-7 minutes to restore its texture.
  3. In the Freezer:
    • Best for: Long-term storage (up to 2 months).
    • How to Store: Place cooled Puff Puff in a freezer-safe container or resealable freezer bag, separating layers with parchment paper to prevent sticking.
    • Reheating: Thaw Puff Puff at room temperature, then reheat in an oven at 350°F (175°C) for 8-10 minutes or in the microwave for about 15-20 seconds until warmed through.
With these storage methods, you can enjoy Puff Puff even after making it ahead of time!
Keyword Make Nigerian Puff Puff
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