Puff Puff (food)
|Alternative names||Bofrot, kala, mikate, togbei|
|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.
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.
- "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.
|Wikimedia Commons has media related to Puff puff (food).|
- 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.