#171. Dared to Make Puff Puff- Christiana Stephen

Hello Moms,

This isn’t a recipe I will usually try for a lot of reasons including- deep frying. I have a bit of issues about using excess oil or deep frying, so this isn’t me in a good day. However, a friend suggested that I give her recipe a try and dared me to try something out of my comfort zone and the kids ended up loving it. This friend of mine usually does small chops for parties and she’s done a couple for my birthday and kids birthday but I really never thought I could try and it will come up nice. Don’t worry, this isn’t going to be a habit, I promise but a little treat wouldn’t bite.

Another reason I don’t like this is -I do not like pastries. Oh! Yes, I do not. I also have phobia for majority of the ingredients used to make it apart from WATER.

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Ingredients

For about 20-25 balls of Puff Puff, the size in the photo above, you will need:

  • 2 cups (250g) of Plain Flour
  • 2 teaspoons of yeast (the one used in baking bread)
  • ½ teaspoon ground nutmeg
  • ½ cup granulated sugar (or to your taste)
  • 3 pinches of salt
  • Lukewarm water (for mixing)
  • Vegetable Oil (for frying)

Directions

  1. Put the flour in a bowl, add the ground nutmeg, powdered yeast, sugar and salt. Mix all these together.
  2. Add water in small quantities and mix everything by hand till you have a good blend of all the ingredients. Add the yeast you mixed with lukewarm water if applicable. Use warm water to mix the puff puff ingredients if you want it to rise faster.
  3. Keep mixing till the batter is smooth but not too watery to flow from a spoon. The mix should be much thicker than pancake batter.
  4. Cover the bowl with aluminum foil and make sure it is airtight by pressing the edges of the bowl.
  5. Leave to rise for about 45 minutes. When OK to fry, the Puff Puff batter should have risen in quantity and will have some air bubbles.
  6. Pour some oil in a deep pot and allow to heat up. It’s not advisable to use a deep fryer for Puff Puff because of the netting but if you want to use it, set the temperature to 170°C.
  7. Test that the oil is hot enough by putting a drop of batter into the oil. If it sizzles and comes up to the surface of the oil, then the oil is hot enough. If the oil is not hot enough, the batter will go down to the bottom of the oil and stay there
  8. When the oil is hot enough, scoop some batter into the oil with your hand by pressing the batter to come out from between your thumb and index finger. You should see the video for this technique as this is what will make your Puff Puff have a near-perfect spherical shape
  9. Put in more scoops of the batter, as much as the space in the frying pot will allow without overcrowding.
  10. Once the underside of the puff puff has turned golden brown, flip the ball so that the topside will be fried as well.
  11. When both sides are golden brown, take out the puff puff balls and place in a sieve. If you want to reduce the oil on your Puff Puff as much as possible, then line your sieve with paper towels. The paper towels help soak away the excess oil on the puff puff.
  12. That’s how the Nigerian Puff Puff is made. Serve with a chilled drink. Feel free to top it up with jam and other condiments you normally eat doughnuts with.
    that the oil is hot enough by putting a drop of batter into the oil. If it sizzles and comes up to the surface of the oil, then the oil is hot enough. If the oil is not hot enough, the batter will go down to the bottom of the oil and stay there.
  13. When the oil is hot enough, scoop some batter into the oil with your hand by pressing the batter to come out from between your thumb and index finger. You should see the video for this technique as this is what will make your Puff Puff have a near-perfect spherical shape.
  14. Put in more scoops of the batter, as much as the space in the frying pot will allow without overcrowding.
  15. Once the underside of the puff puff has turned golden brown, flip the ball so that the topside will be fried as well.
  16. When both sides are golden brown, take out the puff puff balls and place in a sieve. If you want to reduce the oil on your Puff Puff as much as possible, then line your sieve with paper towels. The paper towels help soak away the excess oil on the puff puff.

Warning- Do not do this if you have issues with disciplining yourself on a weight loss journey. You can do this as a business idea. I mean, to add a bit of income if you would.

I hope you loved this recipe and the article?…

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Christiana Stephen View All →

I am Dr. Christiana Stephen, a wife, a mom of 4 under 4 year old kids, a photo lover, makeup artist, a wellness coach and a lecturer. Motherhood for me is ongoing, its a period of learning and unlearning. I am passionate about a lot of things but most importantly helping mothers around the world reach their wellness goals comes as top priority. Hence, I have created this community for every woman out there. Feel free to be part of this amazing journey of motherhood and wellness. I will say raising this community is inspired by my experience and learning process. The main essence is to empower moms on the benefits of healthy living as well as the need to create a life work balance.
I am nice so a lot of people say and I believe I am very approachable even when there is a lot to be done. I love teaching. I can teach on a lot of things including time and stress management.

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