Puff Puff (Fried Dough)
Puff-Puff is a popular African street food. It is referred to as Puff-Puff in Nigeria and Cameroon. Ghanaians refers to it as Bofrot or Togbei. Liberians also have a form of Puff-Puff called Kala and the Congolese call it Mikale. It can be served for breakfast, snack time or even as a dinner party dessert. The outside of a perfect Puff-Puff should be golden brown and the inside should be light and airy.
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- 1 Box of The Quirky Oven Puff Puff Mix
- 420ml Warm Water
- 1 Litre Cooking oil
- • Rip and tip the content into a bowl and add 420ml of warm water. Get mixing with a spatula until it’s well combined.
- • Cover the bowl with cling film or a clean tea towel and leave in warm place until it has doubled in size, should take about 45min to an hour.
- • Heat 2-3 inches of oil in a deep pan on medium heat until it reaches 190C/375F, or a cube of bread dropped in sizzles and turns golden in 30 seconds.
- • Scoop some of the batter into the oil using your hand or scoop, avoid overcrowding the pan and fry for 3-5 minutes or until golden-brown, and then carefully turn over. Remove from the hot oil with a slotted spoon and drain on plate lined with kitchen paper.
- • Best Served Warm!
- Note: Continue to check the oil temperature – too hot and the Puff-Puff will fry quickly but the centre will be raw; too low and they’ll absorb the oil and become greasy.
The Quirky Oven https://thequirkyoven.com/