plain flour (all purpose flour)
yeast (instant or quick action)
granulated sugar (or to your taste)
pepper (atarodo, ose oyibo, atarugu)
- Sift the flour
into a clean dry bowl, add the nutmeg, yeast, sugar and salt. Mix well.
- Add warm water
and mix till everything is well combined.
- Cover the bowl
with aluminum foil or plastic film and place in a warm place to rise for 45
minutes or till double in size.
- Cut the
habanero pepper into tiny pieces and add the batter. Stir very well.
- Pour some oil
in a deep pot and allow to heat up. The oil should be at least 3 inches deep.
This is to give room for the puff puffs to swim in the oil. It’s not advisable
to use a deep fryer for Puff Puff because of the netting but if you want to use
it, set the temperature to 170°C.
- Test that the
oil is hot enough by putting a drop of batter into the oil. If it sizzles and
comes up to the surface of the oil, then the oil is hot enough. If the oil is
not hot enough, the batter will go down to the bottom of the oil and stay
- When the oil
is hot enough, scoop some batter into the oil with an ice cream scoop. See
- Put in more
scoops of the batter, as much as the space in the frying pot will allow without
- Reduce the
heat to medium.
- Once the
underside of the puff puff has turned golden brown, flip the ball so that the
topside will be fried as well.
- When the puff
puff balls are golden all over, take them out and place in a sieve lined with
- Allow to cool, then enjoy.