Easy african puff puff recipe
African Puff Puff, also known as Mikate in some regions, is a popular West African street food that's especially common in Nigeria, Cameroon, and Ghana. It's known for its light, airy texture and sweet, yeasty flavor. Puff Puffs are typically enjoyed as a snack or a dessert and are often compared to doughnuts because of their deep-fried, spongy nature. Here's how you can make them at home:
Ingredients
- 400 gr of all-purpose flour
- 90-100 gr cup of sugar adjust to taste
- 1 1/2 teaspoons of instant yeast 0r 1 fresh yeast
- 1/2 teaspoon of salt
- 300 - 320 ml of warm water start with 1 cup and adjust as needed
- Oil for deep frying vegetable or canola oil works well
Optional Ingredients:
- 1 teaspoon of ground nutmeg or cinnamon for flavoring
- 1 teaspoon of vanilla extract for enhanced flavor
Instructions
Mix Ingredients:
- In a large bowl, combine the flour, sugar salt, and if using, nutmeg or cinnamon. Mix these dry ingredients thoroughly.
Add Water:
- Dissolve fresh yeast in lukewarm water, to activate
- Gradually add water to the dry ingredients and mix. You're aiming for a thick, yet slightly runny batter, somewhat like a thick pancake batter. It should be sticky but smooth. If it's too thick, add a little more water.
Let It Rise:
- Cover the bowl with a clean cloth or plastic wrap and let the batter rise for about 1 to 2 hours, or until it has doubled in size and is noticeably bubbly.
Heat the Oil:
- In a deep skillet or fryer, heat a generous amount of oil to 350°F (175°C). The oil should be at least 3 inches deep to allow the Puff Puffs to float and not stick to the bottom.
Fry the Puff Puffs:
- Once the oil is hot, use your fingers or two spoons to scoop the batter and drop it into the oil. Dip the spoons in water or oil if the batter sticks. Be careful not to overcrowd the pan; work in batches.
- Fry the Puff Puffs until they're golden brown all around. This should take about 3 to 5 minutes per batch. Turn them frequently with a slotted spoon to ensure even cooking.
Drain:
- Remove the Puff Puffs from the oil and drain them on paper towels to remove excess oil.
- Serve warm as is, or sprinkle with powdered sugar or dip in chocolate sauce for a sweeter treat.
Notes
- Consistency of Batter: The consistency of your batter is crucial; too thick will lead to hard Puff Puffs, and too thin will not puff properly.
- Temperature of Oil: Maintaining the right temperature of the oil is key. If it's too hot, the Puff Puffs will burn on the outside and be raw inside. If it's too cool, they will absorb too much oil and become greasy.