Puff-puff as it is called in Nigeria and in Sierra Leone, bofrot in Ghana, mikate in Congo, Beinye in Cameroon, or kala in Liberia is a traditional African snack. 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.
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See also
References
Further reading
- 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.
Recipes
- http://www.9jafoodie.com/2011/04/puff-puff/
- http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-puff-puff
- http://www.allnigerianrecipes.com/snacks/puff-puff.html
- http://www.avartsycooking.com/2011/02/nigerian-buns/
Source of article : Wikipedia
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