Breakfast
Puff-Puff (Cameroonian Beignets)
Ingredients
- - Plain flour -- 500 g (4 cups)
- - Granulated sugar -- 100 g (1/2 cup)
- - Instant yeast -- 7g (2 1/4 tsp)
- - Salt -- 1/2 tsp (1/2 tsp)
- - Ground nutmeg -- 1/4 tsp (1/4 tsp)
- - Warm water -- 300 ml (1 1/4 cups)
- - Vegetable oil (for frying) -- 1 litre (4 cups)
Method
- Whisk flour, sugar, yeast, salt and nutmeg together in a large bowl.
- Gradually beat in the warm water until a smooth, elastic, sticky batter forms (no lumps).
- Cover with a damp towel and leave in a warm place for 60–90 minutes until doubled and bubbly.
- Heat oil in a deep pot to 170°C (340°F).
- Wet your hand with water or oil, scoop a golf-ball-sized portion of batter and squeeze it out between thumb and forefinger into the hot oil.
- Fry in small batches, turning often, for 3–4 minutes until deep golden brown and cooked through.
- Drain on paper towel and serve warm.
Introduction: Puff-puff is one of the most beloved street and home breakfasts in Cameroon, a deep-fried, yeasted dough ball that is crisp outside and airy within.
Cultural Background: Puff-puff is one of the most beloved street and home breakfasts in Cameroon, a deep-fried, yeasted dough ball that is crisp outside and airy within. Sold from roadside stalls at dawn and served at family gatherings, it shares roots with similar fried doughs across West and Central Africa, but Cameroonian households often add a touch of nutmeg or vanilla to the batter, giving it a distinctive warm aroma that marks it as home cooking rather than a generic fritter.
Tips: The batter should be too sticky to shape by hand — that stickiness is what gives puff-puff its light interior. Keep oil temperature steady; too hot browns the outside before the inside cooks.
Variations: Add 1 mashed ripe banana for natural sweetness. Roll fried puff-puff in cinnamon sugar while warm. Naturally vegetarian and vegan as written.
Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Reheat in a dry pan or oven at 160°C (320°F) for 5 minutes to restore crispness.
Nutrition: Calories: 210 kcal | Protein: 4 g | Carbs: 32 g | Fat: 8 g | Fiber: 1 g
FAQs:
Q: Why is my puff-puff flat instead of round?
A: The batter likely didn’t rise long enough, or the yeast was old — make sure it’s bubbly before frying.
Q: Can I bake instead of fry it?
A: Baking changes the texture significantly; frying is essential to the authentic puffed, crisp result.