Chocolate Puff Puff
This recipe was inspired by the original dish/snack: puff puff, a very common street food, eaten both savoury and sweet. Puff puff is well known in many parts of West Africa – Cameroon and Nigeria call it puff puff, while in Ghana it's known as Bofrot (togbei). It's also very popular in France, where it is widely known as a beignet. The basic ingredients consist of: flour, sugar, yeast, water & salt, and oil for deep frying.
While learning to make this dish, I became very intrigued by the process as it involves fermentation and creates something truly tasty from such a simple recipe. The original recipe I use is my mum's - I had her send over her recipe so I can enjoy and re-live my childhood in Manchester during lockdown. As a child, I would often watch in amazement, as my mum would grab the mixture with her fingertips and place it in her palm before dropping into oil – out of which would emerge a perfect puff puff. However, I can never get the hang of the hand shaping (one day!), so I have opted to modify the method by using a spoon or ice-cream scoop.
This recipe is a sweeter vision of puff puff and satisfies the chocolate craving many of us know all too well. As this recipe is on the sweeter side, it is only suitable as a snack or dessert.
Chocolate Puff Puff
Vegan
Prep time: 15 mins
Prove time: 3 hours
Cooking time: 30 mins plus cooling
Total: 3 hours 45 mins
Makes: 12
Ingredients
Stage 1
270ml warm water
4g yeast
50g sugar
Stage 2
240g plain flour
20g coco-powder
pinch salt
Stage 3
2 litres vegetable oil – for frying
Method
Combine stage 1 together in jug and mix well. Leave to stand for 10 minutes, the mix will be ready to use once the yeast starts to activate, creating bubbles.
In a large bowl, separately mix together stage 2 until fully combined.
Once the yeast mixture is ready, slowly pour into the dry ingredients (stage 2) and mix well with a wooden spoon. Ensure the mix is thoroughly combined.
Cover with cling film or a damp tea towel and leave in a warm room between 2-3 hours or until the mixture has doubled in size.
Heat the oil to 180c degrees (if you do not have a thermometer, test it is hot enough by placing a wooden spoon in the oil if it starts to sizzle almost instantly, the oil is ready). Using a tablespoon or ice cream scoop, scoop the mixture and gently drop into the oil to fry. Do not overcrowd the pan, frying a maximum of 5/6 at one time. Cook for 5- 6 minutes until the puff puffs turn a rich dark brown colour and have doubled in size.
Remove from the pan using a spider/slotted spoon and place on kitchen towel or a clean, dry tea towel to soak up excess oil. Allow to cool slightly and serve.