Researching the foods of Africa in an effort to learn more about this recently maligned continent, I found so many things that sounded delicious. Too many. One day, I googled “African snacks” curious to see what came up for any of the 54 countries. I immediately perked up at the results which were far better than I had hoped. A litany of amazing things – meat pies, fritters, meat on sticks, and fried dough in all kinds of shapes and sizes and glazes. Among these were a few things with really great names that caught my attention immediately … chin chin, puff puffs and fat cakes. What?!? How much fun do these sound?!? I want to eat them all. Obviously I started with puff puffs. How could I not?
Puff puffs are fried dough. Fried dough with the best name ever. Most West African countries are familiar with this popular street food known by different names depending on the country – Ghanaians call it bofrot, Cameroonians and Nigerians call it puff puff or beignet. I pulled up a bunch of recipes and smiled in recognition. Every culture has something similar and fried dough is always a good thing. Indian fry bread was a childhood favorite of mine and with Fat Tuesday coming up, an African version of the classic beignet would be timely. Every recipe I found was very similar – a simple yeasted dough, sweetened slightly with a little sugar, maybe with the addition of nutmeg and fried until golden. It’s not overly sweet and is definitely not a doughnut, at least not a doughnut as we know them in the US. Once fried into golden brown orbs, they’ve got some bite, some chew.
I liked them best hot, right out of the fryer with a generous dusting of powdered sugar but I saw that they’re frequently eaten with savory, saucy dishes, as a bread side. I totally get this – they’re sturdy little things and would hold up well to soaking up a delicious sauce. If a friend and I hadn’t gobbled up the entire batch, hot and sugared, I might have thought to try this. It may not be traditional but I think a little honey would be lovely too. In fact, I’m in Dubai right now and the other night we had something very similar – luqaimat – drizzled with date syrup. If you can round up some date syrup, do it.
STRESS THERAPY BAKING FACTOR: DEEP FRIED JOY. No lie, I ate over a dozen of these in no time. Ok closer to two dozen. Shhhhhh. Hot and sugared, they were a delight. They’re chewier than a doughnut and don’t really hold well at all (which is why they’d be a great sauce sopper), so you sort of have to eat them right away. So gather a few people together and get that oil going. What a way to ring in Mardi Gras!
other dishes from this series: Moroccan Baghrir, (1,000 Hole Crepes), Nigerian Jollof Rice, Haitian Beef Patties, Senegalese Peanut & Chicken Stew, Ethiopian Collard Greens, Haitian Poulet Creole
nine years ago: Khachpuri (cheesy Georgian bread)
eight years ago: Fancy Valentine’s Day Cookies
seven years ago: Mexican Hot Chocolate
six years ago: Double Chocolate Alfajores
five years ago: Chocolate Pear Clafouti
four years ago: Buckwheat Blini
three years ago: Rumaki (chicken livers and water chestnuts wrapped in bacon)
two years ago: Chocolate Hazelnut Cake
last year: Cacio e Pepe Biscuits
WEST AFRICAN PUFF PUFFS (FRIED DOUGH)
makes about 4 dozen, the recipe can be easily halved
2 cups warm water, warm to the touch (or 110°F-115°F)
2 ¼ teaspoon active dry yeast (1 package)
3 ½ cups unbleached all-purpose flour
½ cup sugar
½ teaspoon ground nutmeg
1 teaspoon kosher salt
vegetable oil for deep frying
for serving: powdered sugar, honey or whatever you like
- For the dough: in a large bowl, combine the water, yeast and a pinch of sugar.
- Set aside for 5 minutes until foamy. If the yeast isn’t foamy after 5 minutes, there’s a chance it may be bad. Discard and start again with fresh yeast.
- To the bowl add the flour, sugar, nutmeg and salt and stir until well combined.
- Cover with plastic wrap and let the mixture rise in a warm spot until doubled, about 1 hour.
- To fry: In a deep saucepan add vegetable oil to at least 3” deep. (the puffs need to bob about in the oil to keep their round shape. If the oil is too shallow, they’ll flatten and fry unevenly.)
- Over medium-low, slowly bring the oil temperature up to 360°F. Meanwhile line a sheet pan with a few layers of paper towels.
- Grease your hands with oil and pinch off a walnut sized piece of the dough.
- Shape as you would a dinner roll, pulling the outside edges into the center and then giving the ball a good roll between your greased hands.
- Gently slip the dough ball into the hot oil. Add a few more puffs to form a roomy single layer but don’t crowd the pan.
- Turn the puffs over and fry for a few more minutes until the other side is golden brown and the puffs are cooked through.
- With a spider, slotted spoon or chopsticks, remove the puffs from the oil and place on the paper towel lined sheet pan to drain.
- Before continuing, check to make sure the oil is back at 360°F; adjust heat if necessary.
- Once 360°F is reached, continue with the remaining dough.
- Serve plain with savory dishes or with a dusting of powdered sugar or a drizzle of honey. Puff puffs can be eaten hot or at room temperature but I like them best right out of the fryer with a good shake of powdered sugar.
STRESSCAKE 
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