Puff-Puff ( Nigerian style)

To make Nigerian Puff-Puff from scratch, start by mixing 3 kg of flour with 2 cups of sugar, 4 tbsp of yeast, 2 tbsp of salt, and a pinch of nutmeg in a large bowl. Gradually add 12 cups of warm water and mix until smooth. Cover the mixture and let it rise for 1.5 to 2 hours. Once risen, heat oil in a frying pan and scoop the dough into the hot oil, frying until golden brown.

Yes, you can make Nigerian Puff-Puff gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains a binding agent like xanthan gum to help achieve the right texture. The rest of the ingredients can remain the same, but always check for gluten-free versions of sugar and yeast.

To store leftover Puff-Puff, allow them to cool completely, then place them in an airtight container. You can keep them at room temperature for up to 2 days or refrigerate them for up to a week. For longer storage, consider freezing them. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer bag.

Nigerian Puff-Puff pairs wonderfully with a variety of snacks and beverages. You can serve them with soft drinks, fruit juices, or even spicy dipping sauces for a savory twist. They also make a great accompaniment to Nigerian dishes like Jollof rice or can be enjoyed as a standalone snack.

If you don't have certain ingredients for Puff-Puff, you can make some substitutions. For example, if you don't have milk flavor, you can use regular milk or omit it entirely. Instead of sugar, you can use honey or agave syrup. If you prefer a different flavor, you can substitute vanilla flavor with almond or coconut extract.