Puff Puff (food)

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Puff puff originated in Nigeria but was then like by many other countries in West Africa. Puff puff is also made in countries like seirra leone,Cameroon,Ghana etc.All those countries made their alternative names for it.There are loads of different dishes made in Nigeria but was then shared with other countries.

Puff Puff
Nigerian-puff-puff-recipe cropped.jpg
Alternative names Bofrot, kala, mikate, togbei
Type Doughnut
Place of origin West Africa
Main ingredients Flour, yeast, sugar, salt,butter, water, eggs, vegetable oil
Variations Eggs and butte are optional

Puff-puff as it is called in Nigeria |Sierra Leone]], and in [[Anglophone (English) C Cameroon and in Nigeria. The name of this traditional snack popular throughout the country Nigeria and other countries across the continent of African, varies across nations. For instance, it is called bofrot in Ghana, mikate in Congo, Beinye in [[Francophone (French) Cameroonian cuisine|Cameroon, or kala in Liberia.The prominence of this delicacy stretches even to the Eastern and Southern parts of the motherland, where is is mostly known as mandazi.[1]

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 an irresistible 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.

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  • 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.