Hi guys, I am back again and this time around it is going to be on the sweet side. Did I hear someone say just like me? Thank you I’m flattered. The very first time I made Puff-Puff I called my mum to send me her recipe and it was for a event for 80 people. Go big or go home right? Well it really did go well.

I started writing this post about three weeks ago. Why did it take this long? I was sleeping. Just kidding, I actually wanted to make sure this recipe was foolproof and so I made it four times. Things we do for the love of readers right? This is going to be a long post. Because I will explain a lot of things.

A few days back I made puff-puff and wondered there could be some condiments to go with it so I decided to include a twist on it which you will see later. Puff-Puff is one of the easiest and also the hardest Nigerian dessert to make. But I promise you I will make it as easy as I can for you. Look at the beauty! IMG_2334

To make Puff-Puff you need only four ingredients, well five including water.


3 Cups of All Purpose Flour

2 Sachets (Each sachet contains 2.25 Tspns) of Fast Acting Yeast

1 Cup of Sugar

1 Tsp of Nutmeg

2.5 Cups of Warm Water


  1. In a bowl, combine the flour, sugar, yeast and nutmeg. Whisk together to make sure the sugar, nutmeg and yeast is in all parts of the flour.  This is important.IMG_1613
  2. Measure your cups of water, make sure it is warm enough (not boiling, not lukewarm). The heat in the water helps the yeast start working and batter to rise.
  3. Mix the batter with a whisk till it’s all incorporated and smooth. Now your batter should be thick, but light enough to fall from the whisk. Get it?
  4. Cover with a towel and place in a warm place. I actually put mine on my balcony in the Texas heat. After 70 minutes your batter should be ready. Your batter is ready when you can see a lot of holes in it like Kanye West’s clothing line.
  5. In a pan, pot or wok (which I used) put enough oil to deep fry, set heat to about “7” or three points from the highest. If it is too hot, it cooks the outside too fast and the inside is raw, if it is not hot enough, the batter soaks in the oil and people will think you want to give them a heart attack.
  6. Mix your batter again, scoop a little of it in your hands then let it pass through your clenched fist.ezgif.com-optimize (1)
  7. If your batter was right, the puffs flip over themselves when it is cooked. ezgif.com-crop (1)

You can enjoy it by itself, or sprinkle some confectioners sugar, syrup or even Suya pepper! It is amazing!

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9 thoughts on “Puff-Puff

  1. Ok so I live in Md and well let€s just say it€s not hot here rn so no balcony heat . Can I just place it in the oven and if I do , do I warm the oven up ?

    1. Tobi says:

      Warm the oven up for 5 Mins. Turn it off, put the batter inside and it rises in 30mins

  2. Lateefah says:

    When I tried mine, the batter did not draw so I could not try the pass through d clenched fist method. Though, it was fine but not round like yours. Thanks.

  3. Anne says:

    Puff puff of life!

  4. Temitope says:

    This recipe is spot on! I’ve tried it twice now and it is incredibly tasty!‘ I just added 1/2 a tspn of salt to my batter, to draw the flavors together. God bless you for this recipe!ï¸

    1. Tobi says:

      Amazing! I am so glad it worked for you! Keep enjoying!

  5. J says:

    Can you bake the mixture instead of frying it?

    1. Tobi says:

      I have never tried it but usually Puff Puff is always fried

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