Storage & reheating
Best the same day. Store airtight for 1 day and refresh in a hot oven or air fryer for 2–3 minutes.
Allergens: Gluten (wheat)
Snacks & sides
Nigerian Puff Puff
Soft, golden, slightly sweet deep-fried dough balls. A proper 1-hour proof gives them their signature airy crumb.
Ingredients
- 500 g Plain flourPantry staple
- 2 tsp Fast-action yeastPantry staple
- 100 g SugarPantry staple
- 350 ml Warm waterPantry staple
- 0.5 tsp SaltPantry staple
- 750 ml Vegetable oil, for fryingPantry staple
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View basketMethod
- 1
Mix the flour, yeast, sugar and salt in a large bowl.
- 2
Add the warm water (not hot — it kills the yeast) and mix to a smooth, thick, stretchy batter.
- 3
Cover and proof in a warm place for 1 hour, until doubled and bubbly.
- 4
Heat the oil to 170°C in a deep pot — never fill more than halfway.
- 5
Scoop the batter with your hand or an ice-cream scoop and drop balls into the oil. Fry in batches for 4–5 minutes, turning, until deep golden.
- 6
Drain on a rack and serve warm. Keeps its softness best the same day.
