African Breads: Difference between revisions

  Many countries around the world have their own version of fried dough. In Nigeria, it’s puff puff, a yeast-based fried dough that, as its name suggests, puffs up as it fries. The golden, bite-sized spheres have a soft, fluffy interior and a slightly crisp exterior. They’re a popular street food, as well as one of our staple small chops, or finger foods. At many parties, you’ll be served a variety of small chops like puff puff, samosas, and spring rolls to give you something to snack on.

Making puff puff dough couldn’t be simpler: It’s just water, flour, sugar, yeast, salt, and, most importantly, nutmeg. I love the nutmeg in the dough; its rich, warm flavor comes through in every bite. The fritters are a bit sweet but not sugary, meaning they can be served any number of ways — with pepper sauce or chili oil for a savory snack, or sprinkled with powdered sugar or rolled in cinnamon sugar for a sweet treat. My favorite way to eat them is plain and piping-hot.