A popular Nigerian breakfast food, kpuff kpuff ("puff puff") is a deep-fried bread fritter that can be made savory or sweet depending on the preferences of the cook. While the recipe below features a sweeter puff puff, onion and/or pepper can be added to the ingredients to create a more savory treat.
Recipe Servings: 4
Prep Time
10 minutes
+ 2 hours 5 minutes resting
+ 2 hours 5 minutes resting
Cook Time
20 minutes
Total Time
2 hours 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ Tbsp salt
- ½–¾ cup sugar
- 2 cups warm water
- 2¼ tsp (1 packet) active dry yeast
- 3½ cups flour
- Vegetable oil, for frying
- Powdered sugar, for dusting
Directions
- In a large mixing bowl, combine salt, sugar, water, and yeast and mix well. Set aside for 5 minutes.
- Mix the flour into the yeast mixture.
- Cover and let the mixture rest for approximately 1–2 hours.
- In a large pot, pour in enough vegetable oil to fill at least 3 inches of the pot (too little will result in flatter balls), and place the pot over low heat.
- Test to make sure the oil is hot enough by putting a drop of dough into the oil. If it is not hot enough, the batter will stay at the bottom of the pot rather than rising to the top.
- When the oil is hot enough, use a spoon to scoop up some of the batter. Shape the dough into a rough ball before dropping it into the hot oil.
- Fry for a few minutes until the bottom side is golden brown.
- Turn the ball over and fry for a few more minutes until the other side is golden brown.
- Use a large spoon to remove the bread from the oil. Drain on paper towels. Repeat with remaining batter.
- Dust with powdered sugar and serve immediately.
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