Every single one of my childhood memories in Cameroon features this savoury delicacy below.
I remember clearly our mom using it as both a breakfast meal and super. Puff puff mainly typical of the West African communities is a must-try for flour lovers.
- 2 cups + 1-2 (480) tablespoons warm water (See notes)
- 2 1/4 teaspoon (7grams) active dry yeast (1 packet)
- 3 1/2 cups (440grams) flour
- 1/2- 3/4 cup (100-150grams) sugar
- 1/2 Tbsp (8-9grams ) salt
- Oil for deep frying
- Mix salt, sugar, water, and yeast . Set aside for 5 minutes.
- Add flour and mix.
- Let the mixture rise for approximately 1- 2 hours
- In a large, sauce pan pour vegetable oil into a pot, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on low heat.
- Test to make sure the oil is hot enough by putting a ‘drop’ of batter into the oil. If it is not hot enough, the batter will stay at the bottom of the pot rather than rising to the top.
- Using your hands grab a little bit of mixture at time and drop in the oil.
- When the oil is hot enough, use a spoon to dish up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball.
- Fry for a few minutes until the bottom side is golden brown.
- Turn the ball over and fry for a few more minutes until the other side is golden brown.
- Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.
- If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter