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Puff-puff as it is called in Sierra Leone, and in anglophone Cameroon and Nigeria.The name of this traditional snack varies throughout Africa. For instance, it is called bofrot in Ghana, mikate in Congo, beinye in Cameroon, ligemat in Sudan or kala in Liberia.The prominence of this delicacy stretches even to the Eastern and Southern parts of the motherland, where it is mostly known as mandazi.[1]

Puff Puff
Nigerian-puff-puff-recipe cropped.jpg
Alternative namesBofrot, kala, mikate, togbei
TypeDoughnut
Place of originWest Africa
Main ingredientsFlour, yeast, sugar, salt, butter, water, eggs, vegetable oil
VariationsEggs and butter are optional

Puff-puffs are made of dough containing flour, yeast, sugar, butter, salt, water and eggs (which are optional), and deep fried in vegetable oil to a golden brown color. Variations can be made in the recipe by using baking powder in place of yeast but yeast is more common. After frying, puff puffs can be rolled in sugar, to one's liking. Furthermore, like the French beignet and the Italian zeppole, puff-puffs can be rolled in any spices/flavoring such as cinnamon, vanilla and nutmeg and for a fusion style of cooking puff-puffs served with a fruit dip such as strawberry or raspberry. Puff puff can be eaten plain, or with any other addition. For instance, Cameroonians enjoy puff puffs with beans, coffee, and other beverages for breakfast.

Puff-puffs are mentioned in the book “Behold the Dreamers,” by Imbolo Mbundu. [2]

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ReferencesEdit

  1. ^ "Nigerian Food Recipes TV| Nigerian Food blog, Nigerian Cuisine, Nigerian Food TV, African Food Blog: Nigerian Puff Puff Recipe : How to make Puff puff". Nigerianfoodtv.com. Retrieved 2016-01-11.
  2. ^ Tatepo, Marianne (2016-10-24). "Behold the Cameroonians: The NYC Book Giving A Voice to Africa's Forgotten Nation". Brooklyn Magazine. Retrieved 2019-05-31.

Further readingEdit

  • Akubor, Peter (April 2004). "Protein contents, physical and sensory properties of African snack foods (cake, chin-chin and puff-puff) prepared from cowpea-wheat flour blends". International Journal of Food Science & Technology. 39 (4): 419.
  • Patent, Greg. A Baker's Odyssey: Celebrating Time-Honored Recipes from America's Rich Immigrant Heritage.