Puff-Puff  is a very popular West African street food that’s quick and easy to make with different variations. Most West African countries are familiar with Puff- Puff. It is known by different names depending on the country. Ghanaians call it Bofrot (togbei), Cameroonians and Nigerians call it Puff-Puff (Puff) or beignet in French.

Ingredients for Peppered Puff-Puff

2 cups warm water

2 1/4 teaspoon active dry yeast (1 packet)

Ata Rodo (Blended dried pepper)

3 1/2 cups flour

Nutmeg

1/2- 3/4 cup sugar

1/2 Tbsp salt

Nosak Famili Vegetable Oil for deep frying

Instructions

Mix salt, nutmeg, pepper, sugar, water, and yeast. Set aside for 5 minutes.

Add flour and mix.

Let the mixture rise for approximately 1- 2 hours.

In a large, sauce pan pour Nosak Famili vegetable oil into a pot, until it is at least 3 inches (or about 5 centimetres) high (too little will result in flatter balls), and place on low heat.

Test to make sure the oil is hot enough by putting a ‘drop’ of batter 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 or spatula to dish up the batter, and drop it in the oil, sort of in the shape of a ball.

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 frying spoon to take the properly fried puff puff out of the oil. Place them on paper napkins right away to soak up some of the excess oil.

If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter

And that’s it!

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