Nigerian Puff Puff is that spongy, deep-fried, spherical snack that originated from Nigeria. It is soft and springs back to touch, you know, like when you pinch a foam sponge. Click the following links for more Nigerian Puff Puff recipes: How to Make Nigerian Puff Puff [Video] Peppered Puff Puff Easiest Nigerian Puff Puff Recipe We leave it to our Nigerian brothers and sisters in the United States to tell you how tasty and special this Nigerian snack recipe is. Over there, it is rare to go to a party and not eat the Nigerian Puff Puff. Making the Puff Puff recipe is both easy and complicated. Easy because the mixing is quite straight-forward and you will see proof that you are doing things right as you go along. It is only complicated when you do not follow the steps as detailed on this website. If this still fails, click here for the Easiest Nigerian Puff Puff Recipe . Ingredients For about 25 balls of Puff Puff, the size in the photo above, you will need: 2 cups (250g) of Plain Flour 2 teaspoons of yeast (the one used in baking bread) ½ teaspoon ground nutmeg ½ cup granulated sugar (or to your taste) 3 pinches of salt Lukewarm water (for mixing) Vegetable Oil (for frying) Before you make the Nigerian Puff Puff 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 Puff Puff mix. If your yeast is in powder form, then add it when you add the other dry ingredients to the flour (as mentioned below). Directions 1. Put the flour in a bowl, add the ground nutmeg, powdered yeast, sugar and salt. Mix all these together. 2. Add water in small quantities and mix everything by hand till you have a good blend of all the ingredients. Add the yeast you mixed with lukewarm water if applicable. Use warm water to mix the puff puff ingredients if you want it to rise faster. 3. Keep mixing till the batter is smooth but not too watery to flow from a spoon. The mix should be much thicker than pancake batter (see video below). 4. Cover the bowl with aluminum foil and make sure it is airtight by pressing the edges of the bowl (see video). 5. Leave to rise for about 45 minutes. When OK to fry, the Puff Puff batter should have risen in quantity and will have some air bubbles. 6. Pour some oil in a deep pot and allow to heat up. It's not advisable to use a deep fryer for Puff Puff because of the netting but if you want to use it, set the temperature to 170°C. Note: The oil should be at least 3 inches deep. This is so that the puff puff will become spherical when scooped into the oil. You don't want to end up with flat Pancakes. lol 7. Test that the oil is hot enough by putting a drop of batter into the oil. 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 batter will go down to the bottom of the oil and stay there. 8. When the oil is hot enough, scoop some batter into the oil with your hand by pressing the batter to come out from between your thumb and index finger. You should see the video for this technique as this is what will make your Puff Puff have a near-perfect spherical shape. 9. Put in more scoops of the batter, as much as the space in the frying pot will allow without overcrowding. 10. Once the underside of the puff puff has turned golden brown, flip the ball so that the topside will be fried as well. 11. When both sides are golden brown, take out the puff puff balls and place in a sieve. If you want to reduce the oil on your Puff Puff as much as possible, then line your sieve with paper towels. The paper towels help soak away the excess oil on the puff puff. That's how the Nigerian Puff Puff is made. Serve with a chilled drink. Feel free to top it up with jam and other condiments you normally eat doughnuts with.

Chin Chin is a crunchy deep-fried snack that originated from Nigeria. It is the official Christmas snack and was the official snack in Nigerian weddings before the advent of small chops . This Nigerian Chin Chin recipe is so easy to follow and includes how to cut Nigerian Chin Chin super fast. Easiest Nigerian Chin Chin Recipe [Video] Ingredients for Nigerian Chin Chin The following ingredients will make medium crunchy Nigerian Chin Chin. Nigerian Chin Chin Ingredients 8 cups (1kg) plain flour (all purpose flour) 1 tin Peak Milk 250g margarine ½ cup granulated sugar 2 teaspoons ground nutmeg 2 eggs (optional) Some water (only if necessary) Vegetable oil (for frying) Notes about the ingredients 1. For best results, use only plain flour (all purpose flour) for Nigerian Chin Chin. Do not use self raising flour nor gluten-free flour. 2. Peak Milk gives your Nigerian Chin Chin that rich, creamy yet crunchy texture. 3. For the classic taste of Nigerian Chin Chin, nutmeg is a must else you will be wondering what is wrong with your Chin Chin when you are done. 4. Use only tasteless and odourless vegetable oils such as sunflower oil and the vegetable oils sold in Nigeria when frying Nigerian Chin Chin. 5. The eggs are optional, only add them if you want your Chin Chin softer. How to Cut Nigerian Chin Chin Fast Cut Nigerian Chin Chin Fast Directions 1. Sift the flour into a big enough bowl. 2. Add the granulated sugar and ground nutmeg and mix. 3. Add the margarine in small scoops. Then rub it into the flour till you get a good mix that feels like crumbs. 4. If you are using eggs, break and add them now and mix very well with the contents of the bowl. 5. Add the peak milk, mix with a spatula. Then knead by hand till a ball of dough is formed. It may feel dry during the mixing but do not be tempted to add more liquid because the liquid you have in the bowl should be enough. You just need a bit of arm power to mix it. But if you really really can't get it to form a dough, add a tiny quantity of water bit by bit till the dough is formed. 6. When done, cover the bowl and leave the dough to rest for about 15 minutes. 7. After 15 minutes, you will notice that the dough is softer. Knead very well. 8. Roll out small bits of dough and cut with a knife or a pizza cutter as shown in the video below. Do not use flour to dust Nigerian Chin Chin because this causes the oil to foam during frying. If you mixed the Chin Chin very well, there will be no need to for dusting while cutting the chin chin. 9. Pour a generous quantity of vegetable oil into a deep pot and set your stove to high heat. Chin Chin fries best on high heat. 10. As the oil heats up, test the temperature with one piece of raw chin chin. If the oil is hot enough, the piece of chin chin should sizzle and come up to the surface almost immediately. 11. Once you confirm that the oil is hot enough, gently collect some chin chin from the side of the mound of diced raw chin chin with both hands and throw into the hot oil. Do not overcrowd them. 12. Start stirring immediately with a metallic spoon, shaking the spoon from side to side till all the pieces of Chin Chin come apart. 13. After that, keep stirring at intervals till the Chin Chin browns to your liking. Remember, the Chin Chin will go one shade darker when you take them off the oil. 14. When happy, scoop into a sieve lined with a paper towel. Then fry the rest of the diced raw chin chin in batches. 15. After some time, spread them on a cold hard surface lined with newspapers and paper towels so they can cool down completely. 16. When completely cool, store in airtight containers. Place it on your kitchen counter, in the fridge or in the freezer. Serve with a chilled drink