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FAQ
The name puff-puff is from Nigeria, but many other names and varieties of the pastry exist (see below). Puff-puffs are generally made of dough containing flour, yeast, sugar, butter, salt, water and eggs (which are optional), and deep-fried in vegetable oil to a golden-brown color.
Ghanaians call it Bofrot (togbei), and Cameroonians and Nigerians call it Puff-Puff (Puff) or beignet in French. The basic ingredient consists of flour, sugar, yeast, water, salt, and oil for deep frying.
Puff puff should not rest for more than 60 minutes when you use quick rise yeast. If you set the batter in a warm place, it should only take about 45 minutes to rise. If you leave the batter for too long, the yeast will consume most of the sugar and you might end up with a not so sweet puffpuff.
Cover and leave this to rise in a warm place until doubled in sized, this should take 1-2 hours. Frying the puff puff: You want to deep fry your puff puff in oil that is around 170c-180c. Once your dough has risen, give it a mix, then start frying.
Mandazi (Swahili: Mandazi, Maandazi) is a form of fried bread that originated on the Swahili Coast. It is also known as bofrot or puff puff in Western African countries such as Ghana and Nigeria. It is one of the principal dishes in the cuisine of the Swahili people who inhabit the Coastal Region of Kenya and Tanzania.
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This 1 Ingredient will step up any Puff Puff Recipe youve ever tried! Soft, Chewy and Crunchy!
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How to make PUFF PUFF
Mike Karabeini
Hey foodies! I'm Mike, a chef who loves making cooking simple. My site is packed with easy recipes that anyone can master. No complicated ingredients or fancy techniques - just delicious food made simple. From quick dinners to cool party snacks, I'll show you how to cook like a pro. Ready to make something tasty? Let's get cooking!
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