Puff Puff

Puff Puff




1 hr 30 min


20 min


All purpose flour 2 cups
Active Dry Yeast 2.25 tsp
Salt 1/2 tsp
Nutmeg 1/2 tsp
Sugar 1 cup
Water 1.25 cups
Freshly grated Ginger or Ginger powder [optional] 1/2 tsp
Allspice Powder [optional] 1/4 tsp

Puff Puff, is a very popular snack/appetizer at most Nigerian parties. As with all fried things, it is very delicious. As you can see from the ingredients, the main ingredients are flour and sugar.

For some reason, whether because of the relatively cheap ingredients, it is used to commemorate a lot of special events; naming ceremonies, wake-keepings & funerals etc

The first time I saw how puff puff was made, I was about 12 years old. We had traveled to a small village in the south-western region of Nigeria for the funeral of a church pastor. Late that evening, I watched in awe as the women making the puff puffs skillfully scooped up the mix with their hands drop perfect balls into the large oil pans on firewood stoves. It is not an easy skill to get those puffs perfectly round I tell you, and it is mostly for this reason that I have termed this a hard recipe, If you are not concerned with the shape/form, then it gets relatively easy.

Prep Steps

  1. Mix all the dry ingredients (flour, sugar, salt, nutmeg, ginger & allspice) together. I usually add my yeast in at the same time as well. If your yeast is in the tiny pebble form, you can dissolve in water for a few minutes before adding to allow the yeast start working quicker.
  2. Note: Make sure to get fresh yeast. I have had many issues with using old yeast 🙁

    Puff Puff dry ingredients

    Puff Puff dry ingredients

  3. Add the water (use lukewarm water) in small quantities, and combine thoroughly with your hand. The mix will not be as thick as pastry dough, but should be thicker than
  4. Mixing the puff puff

    Mixing the puff puff

  5. Cover the mix with clear wrap and leave in a warm place to allow the mix to rise. I have had a lot of trouble with my mix rising during the winter months, so here’s what I do. I heat my oven to the lowest temperature, which is 170F/77C, I then let it cool down slightly (ideal temperature for yeast is between 105-110F/41-43C) and I place my mix into the oven. After about an hour it should be almost double in size, and the mix should be spongy.


  1. If you wish to get your puff puff perfectly round, you will need to use your hands. Scoop the mix into your hands making a fist, and with the inside of your hand facing away from you, squeeze the mix through a small opening between your thumb and your index finger. Otherwise, you can scoop the mix in however you like.
  2. Shaping the Puff Puff

    Shaping the Puff Puff! My hand should be facing the other direction!

That’s it folks!

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