The is one unequivocal way to win my heart. When standing outside my window with a boom box doesn’t work or hiring a sky writer just isn’t doing the trick, the secret lies around the corner in a smoking street alley. Street food is an entire other language of dining. After spending months living solely on street food down dark alleys a few years ago, I proclaimed to never lose that part of me. There is an invisible string of sorts that connects you to a place and culture when you dive into their street food scene that cannot be matched while being served a 7 course tasting menu. A close second to one of my favorite ways to dine… and yes I am just aware of the polar opposite directions in these experiences.
What Is A Nigerian Puff Puff?
This famous street food is sweet fried dough. It can be served two ways in Nigerian cuisine and that is sweet or savory. Often times it is a great addition to breakfast, but honestly anytime of the day for this staple dish. There are too many versions of puff puffs out there to count. Go to another country and they are going to call these something else…
- Ghanaians call it Bofrot
- French call it Beignet
- The Ivory Coast call it Bofloto
- The Congo calls it Mitake
Whatever you want to call these sweet fried little wonders, they are a classic along the streets of many African countries and around the world.
Tips For Making Dough
- Always sift your flour. This ensures a smooth, elastic dough and no room for clumping.
- I choose to activate my yeast before mixing it in with the other ingredients. This means mixing the warm water, sugar, and active yeast. The reason for this is to ensure the yeast doesn’t flop. If yeast activates, you will see it start to bubble and foam within 5-10 minutes of being added to warm water and sugar.
- Use the right temperature for water. It’s science, people! Water that is too hot will kill your yeast, and water that is too cold will not activate your yeast. You are looking for a luke warm water. The sugar will also help activate as this is food for your yeast.
- Let dough rest in the proper environment. I always turn my oven on for about 90 seconds, then immediately turn it off and open the door. I let my dough rest in the slightly warm oven.
