Nigerian Puff-Puff

To make Nigerian Puff-Puff from scratch, mix 2 cups of flour, 1 cup of sugar, 1 tablespoon of instant yeast, 2 tablespoons of milk flavor, 0.5 tablespoons of black pepper, and 1 teaspoon of nutmeg powder in a bowl. Gradually add warm water until the batter is smooth but not runny. Cover the mixture and let it rise in a warm place for 45 minutes to 1 hour. Then, heat vegetable oil in a wok pan and drop spoonfuls of the batter into the hot oil, frying until golden brown.

Yes, you can make gluten-free Nigerian Puff-Puff by substituting regular flour with a gluten-free flour blend. Make sure to check that the yeast you are using is also gluten-free. The texture may vary slightly, but it should still be delicious!

To store leftover Nigerian Puff-Puff, allow them to cool completely, then place them in an airtight container. They can be stored at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, consider freezing them in a single layer and then transferring them to a freezer bag, where they can last for up to 3 months.

Nigerian Puff-Puff pairs wonderfully with a variety of dips and drinks. You can serve them with a spicy pepper sauce for a kick or enjoy them with a sweet dipping sauce like chocolate or caramel. For drinks, consider pairing them with a refreshing zobo (hibiscus tea) or a chilled soft drink.

Absolutely! You can substitute sugar with honey or maple syrup for a different sweetness profile. If you don't have milk flavor, you can omit it or use vanilla extract instead. Additionally, you can adjust the spices according to your taste, such as adding cinnamon or omitting black pepper if you prefer a sweeter version.