HOW TO MAKE NIGERIAN PUFF PUFF (1)
21/2 cups all purpose flour
2 teaspoons yeast
3 tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon nutmeg
1 and 1/2 cups warm water or enough to get the mixture not watery and not too light, just in between.
Oil for deep frying
I got 28 small tiny puff puffs from these ingredients.
1. Add all the ingredients in bowl
2. Mix well
3. Add the water
4. Mix well, cover bowl with napkins or towels and leave untouched for 45 minutes to 1 hour or till it rises well but do not leave for too long.
5. Fry in medium-hot oil dropping them in with your hand. Make a fist, press out the batter through the thumb and first finger. Fry till brown and serve with chill
HOW TO TEST YEAST ACTIVENESS:
Active dry yeast needs to be activated before use. To do this, mix together lukewarm water, sugar and yeast, stirring vigorously to ensure the yeast is fully dissolved. Cover, and set aside in a warm place for 5 to 10 minutes. Once froth forms on top, your yeast is activated and ready to use
In a bowl, mix in a bit of hot water with cold water to make it lukewarm, pour in the sugar to desired taste, nutmeg, salt and yeast, and mix everything well until the sugar dissolves.
Make sure the batter is thick, thicker than pancake batter but not as thick as if you want to make Nigerian Buns.
Covered the batter with foil paper or a white cloth and leave to sit for about 2 hours. The puff puff batter is ready. Fry for about 2 to 3 minutes on one side or until beautifully brown before turning puff over, do not let stove be high, fry at a moderate heat. For small batter cuts turns out the size of a tennis ball, so what ever size you like, viola! your puff puff is ready.
Yummy, yummy eating. Love this as finger like snacks during get togethers with friends and family. Also ideal for kids, l hope you enjoy this.