Puff Puff (food)

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This article is about an African food. For its use as a sexual phrase, see Puff Puff (sexual term).
Puff Puff
Nigerian-puff-puff-recipe cropped.jpg
Alternative names Bofrot, kala, mikate, togbei
Type Doughnut
Place of origin Sub-Saharan Africa
Main ingredients Flour, yeast, sugar, butter, water, eggs, vegetable oil
Cookbook: Puff Puff  Media: Puff Puff

Puff-puff as it is called in Nigeria, bofrot in Ghana, mikate in Congo, or kala in Liberia is a traditional African snack similar to a doughnut. There exists a similar version known as mandazi in Eastern and Southern Africa.[1]

Puff-puffs are made of dough containing flour, yeast, sugar, butter, salt, water and eggs and deep fried in vegetable oil until a golden brown colour. 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. Like the French beignet and the Italian zeppole, puff-puffs can be rolled in any spices/flavouring 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 taken with juice as lunch.


See also[edit]


  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. 

Further reading[edit]

  • 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.