Puff-puff

Puff-puff is a small, round, deep-fried dough ball from Nigeria, made from a soft wheat batter that is left to rise before frying. It is one of the most common snacks sold by street vendors and at roadside stalls.

What it really is

Puff-puff is made from a batter of wheat flour, sugar, yeast, and water, sometimes with a little nutmeg or other spice and a pinch of salt. The batter is left to ferment and rise until it is light and bubbly. It is then dropped by spoonfuls or pinched by hand into hot oil and fried until the outside is golden and the centre is cooked through and soft.

Puff-puff is often confused with bofrot, the West African fried dough it resembles, and with other fried dough balls across the region. Classic puff-puff is sweet, light and spongy inside, and it is not filled. Its name is a reference to the puffing up of the dough in the fryer.

How it's served

• Served warm or at room temperature, often on paper or in a small bag from a street vendor.
• Eaten by hand as a snack, at any time of day, often with tea or a soft drink.
• Commonly dusted with powdered sugar or served plain.
• Sold at parties, celebrations and roadside stalls in batches.

How to write it on the menu

• Write as puff-puff (Nigerian fried dough balls) and name the main ingredients: wheat flour, sugar and yeast.
• Flag wheat, eggs if used in the batter, and milk if the recipe includes it, as allergens.
• State whether the balls are plain or dusted with sugar, and whether they are served warm.
• Note that they are deep-fried in vegetable oil and are not suitable for vegans if the batter contains egg or milk.