How to make

Nigerian Puff-Puff

Ruth Okpara

TECM 2700.009

05/20/2013
Table of Contents iii

Table of Contents
Table of Contents .......................................................................................... iii
Introduction .................................................................................................. v
Manual Overview ......................................................................................... v
Ingredients ................................................................................................. v
Chapter One .................................................................................................. 3
Getting the Necessary Ingredients ................................................................. 3
Quantity of the Ingredients........................................................................... 3
Chapter Two .................................................................................................. 5
Mixing the Ingredients ................................................................................. 5
Chapter Three ............................................................................................. 11
Covering the Mixed Ingredients ................................................................... 11
“Cutting” the Mixed Ingredients in the oil. .................................................... 14
Chapter Four ............................................................................................... 19
Flipping the Cooking Puff-Puff ..................................................................... 19
Chapter Five ................................................................................................ 23
Serving the Cooked Puff-Puff ...................................................................... 23
Glossary ..................................................................................................... 29
Index ......................................................................................................... 31
Introduction v

Introduction
So you and your Friends went to a Nigerian Party and you realized everyone
brought some form of Nigerian Snacks to the Party and you did not bring anything.
Firstly, you feel embarrassed and shameful but since everyone brought something,
you feel no one will notice if you did not bring anything. So you decide to dance,
eat other people food, and have fun. As the party ends and you are about to leave,
the party arranger suddenly asks you what did you bring to the party, and you
replied you did not bring anything. So the party arranger informs you that since you
did not bring anything, you have to make some Nigerian Puff-Puff and bring some
to the next Nigerian meeting. You panic because you realize you don’t know how to
make Nigerian Puff-Puff!

The Scenario described above can sadly happen to anyone who goes to a Nigerian
Party. Just remember you can feel confident when going to a Nigerian Party
knowing that you can make a form of Nigerian Snack.

Manual Overview
After reading the manual you will know how to
• Use the right ingredients to make Nigerian Puff-Puff
• Mixed the ingredients in the right proportion
• Cover the ingredients mixture
• Flip the Puff-Puff
• Serve the Puff-Puff
I will specify what specific kind of oil you will need to fry the Puff-Puff. I will not
include the cost of the ingredients. I will specify how many ingredients you will use
to make a specific number Puff-Puff.

Ingredients
Before you start make sure you have the following supplies:
• Granulated white sugar
• All-purpose flour
• Room temperature water
• Table Salt
• Dry baker’s yeast powder
• Canola Oil
• Nutmeg ( Optional)
Once you have all of the supplies to make Nigerian Puff-Puff, you can follow these
simple instructions and get on your way.

Words that are bolded and colored green can be found in the glossary on page 25.
Chapter One
Getting the Necessary Ingredients
Illustrating the Quantity of the ingredients
Chapter One 3

Chapter One
For chapter one, I will explain where you need to get the necessary ingredients to
make the Nigerian Puff-Puff and I will also explain the quantity of ingredients you
will use to make a specific number of Nigerian Puff-Puff.

Getting the Necessary Ingredients

To make Nigerian Puff-Puff, you can get your ingredients from any market such as
Wal-Mart or H-E-B. If you did not see some of the ingredients from Wal-Mart, you
can go to any African Market. The ingredients are not that expensive and you can
reuse it again except if you making a larger amount of Nigerian Puff-Puff.

Quantity of the Ingredients

The number of Nigerian Puff-Puff you want to make must agree with how many
ingredients you will use. The quantity of ingredients specified for this project is for
making ten Nigerian Puff-Puffs. You can increase the quantity of the ingredients
depending on how many Nigerian Puff-Puff you want to make.
 3

Chapter Two
Mixing the Ingredients
Chapter Two 5

Chapter Two
Mixing the Ingredients
I will show you how to mix the ingredients properly. In order to ensure that the
Nigerian Puff-puff attains its accurate shape, the ingredients must be mixed
properly. These are the important steps you must follow.

1. Add 250g of plain flour to a bowl

2. Add 1 teaspoon of Nutmeg to the 250g of Plain flour

6 How to Make Nigerian Puff-Puff

3. Add one cup of granulated white sugar and three spoons of baker
yeast powder.

Note: If your yeast is the type that looks like tiny pebbles or is like
paste, mix it with lukewarm water and set aside. You will add it later
when you have added water to the mixed ingredients. If your yeast is
in powder form, then add it when you add the other dry ingredients to
the flour.

4. Add salt

5. Slowly add warm water and start mixing. You should use warm water
to mix the Nigeria Puff-Puff ingredients if you want it to rise faster.
Make sure you add the water in small quantities and mix everything by
hand until you have a good blend of all the ingredients. You can now
add the yeast you mix with lukewarm water.
Chapter Two 7

6. The mixed ingredients should have a stretchy, elastic, cake batter

consistency (mix thoroughly).
Chapter Three
Covering the Mixed Ingredients
“Cutting” the Mixed Ingredients
Chapter Three 11

Chapter Three
Covering the Mixed Ingredients
7. After you mix the ingredients thoroughly until the batter is smooth,
you need to cover the mixed ingredients and let it rise for about 45
minutes.
There are two ways you can cover the mixed ingredients, either with:
Aluminum foil or
Napkin
Either way, you need to make sure that is airtight by pressing the edges of the
bowl.
With a napkin

Or with Aluminum foil.

12 How to Make Nigerian Puff-Puff

8. After you have leaved the mixed ingredients for about 45 minutes,
when OK to fry, the Nigerian puff-puff batter should have risen in
quantity and should have some air bubbles.

It should look like this

Or like this, either way is right.

Chapter Three 13

9. After it has risen, you need to pour some oil in a deep pot and allow the
oil to heat up. It is not wise to use a deep fryer for Nigerian Puff-Puff
because of the netting but if you still want to use it, you need to set
the temperature to 170°C

Note: the oil you put in the deep pot should be at least 3 inches deep. This is
so that the Nigerian Puff-Puff will become spherical when scooped into the
oil. You don’t want your Puff-Puff to be flat.

10. Test that the oil is hot enough by putting a drop of the mixed
ingredients batter into the oil.
14 How to Make Nigerian Puff-Puff

11. If it sizzles and comes up to the surface of the oil, then the oil is hot
enough. If the oil is not hot enough, the mixed ingredients batter will
go down to the bottom of the oil and stay there.

“Cutting” the Mixed Ingredients in the oil

This part is important because you want your Nigerian Puff-Puff to have a perfect
spherical shape. If you do not “Cut” the mixed ingredients properly before you put
it in the oil, it will not come out in a spherical shape.

Note: do not use a spoon to “cut” the mixed ingredients. It is advisable to

use your hands.

12. When the oil is hot enough, scoop some mixed ingredients into the oil
with your hand by pressing the mixed ingredients batter to come out
from between your thumb and index finger.
Chapter Three 15

13. When you are “cutting” the mixed ingredients batter into the oil, it
should come out like a small
ball.

14. Immediately you “cut” the

mixed ingredients batter into the oil, it
should come up to the surface as soon as
it hits the bottom of the pot.
16 How to Make Nigerian Puff-Puff

15. Put in more scoops of the mixed ingredients batter, as much as the
space in the frying pot will allow without overcrowding.

16.Make sure you avoid

overcrowding.
 17

Chapter four

Flipping the Cooking Puff-Puff

Chapter Four 19

Chapter Four
Flipping the Cooking Puff-Puff
17. Once the underside of the Nigerian Puff-Puff has turned golden
brown, flip the ball so that the topside will be fried as well.

18. Make sure that the

top is fried very well
before you flip the
underside.
Chapter Five

Serving the Cooked Nigerian Puff-Puff

Chapter Five
23

Chapter Five
Serving the Cooked Puff-Puff
You are almost done; this is the easiest part of making Nigeria Puff-Puff.

19. Once the underside turns dark golden brown, flip it again to the top
side for about 1-2 minutes.

20. Make sure both side of the Puff-Puff is brown before taking it out of the
frying pot.
24 How to Make Nigerian Puff-Puff

21.When both sides are golden brown, take out the Puff-Puff and place it
in a sieve.
Chapter Five
25

22.If you want to reduce the oil on your Nigerian Puff-Puff as much as
possible, then line your sieve with paper towels. The paper towels will
help soak away the excess oil on the Nigerian Puff-Puff.
26 How to Make Nigerian Puff-Puff

23. And you are done!

24. If you are wondering how the inside should look like!
Chapter Five
27
Glossary
29

Glossary
Nutmeg- It is a greyish-brown color seed that is scraped and used as a spice
Granulated Sugar- Sugar that has been crushed into tiny pieces
Consistency: it is constant, has the same firmness throughout
Batter: a mixture of flour, or anything that has been strike repeatedly together for
the purpose of cooking
Airtight: not allowing air to escaper or pass through
Deep Fryer: a deep pan or pot with a basket usually made of net that is used for
deep-frying.
Netting: kind of a net fabric found in deep fryer
Spherical: shape like sphere or a round body
Scooped: a ladlelike utensil, especially a small deep-sided shovel with a short
horizontal handle for taking up things
Sizzles: to make a hissing sound as in frying
Sieve: A utensil consisting of a mesh held in a frame, used for separating solids
from liquids
Underside: the bottom side of the Nigerian Puff-Puff
Upside: the top side of the Nigerian Puff-Puff
Index 31

Index
batter, 7, 11, 12, 13, 14, 15, 16 Puff-Puff, iii, v, 3, 6, 13, 17, 19, 23,
golden brown, 19, 23, 24 24, 25
Nigerian Puff-Puff, 1, v, 3, 13, 14, 21