Nigerian Puff Puff with Pepper
Indulge in this delicious Nigerian Puff Puff with Pepper. They are pillowy soft, sweet with a hint of pepper. Make them with seven ingredients and serve as an appetizer or side.
Servings: 20 servings
Calories: 544kcal
Equipment
- Deep Pan or deep fryer
- Bowl
- Slotted spoon
Ingredients
- 650 ml of warm water
- ½ tablespoon of salt
- 200 g of sugar
- 1 pack or 2 ¼ teaspoon of active dry yeast
- 700 g of plain flour
- ½ tablespoon of nutmeg
- ¼-1/2 tablespoon of pepper
- vegetable oil or sunflower oil
Instructions
- Pour warm water into a mixing bowl. Add salt, sugar, and active dry yeast to the bowl and whisk. Let the yeast mixture sit for 5 minutes and activate.
- Add plain flour, nutmeg and pepper to the mixture and mix well until smooth. Place a clean cloth on top of the bowl. Make sure it is not touching. Let it rise for 1-2 hours in a warm place.
- Once the dough has risen, heat oil in a saucepan or deep fryer.
- Scoop half a handful of the mixture and carefully squeeze it into the heated oil. Cook on both sides for 4-6 minutes or until golden brown. Remove the puff puff with a slotted spoon and place it on a bowl with paper towels to soak excess oil. Repeat this step with the remaining dough.
Video
Notes
- Frying: Do not fry the dough for too long to prevent burning and do not overcrowd the saucepan as the puff puffs may stick together.
- Water: Make sure the water used to activate the yeast is lukewarm, not hot. If the water is too hot, the yeast won't activate.
- Oil: Avoid adding the batter to cold or warm oil, as the puff puffs will scatter and won't form a round shape.
Nutrition
Serving: 90g | Calories: 544kcal | Carbohydrates: 36.94g | Protein: 3.72g | Fat: 44.02g | Saturated Fat: 35.636g | Polyunsaturated Fat: 0.844g | Monounsaturated Fat: 5.015g | Sodium: 176mg | Potassium: 43mg | Fiber: 1g | Sugar: 9.92g | Vitamin A: 10IU | Vitamin C: 2.1mg | Calcium: 6mg | Iron: 1.65mg