SAVOURY PUFF-PUFF
I looked at the nicely fried puff balls and knew there was more to puffpuff those who know me, know I don't hide my love for puffpuff. But have you ever considered that it doesn't have to be boring? I had this personal conviction that there was more to puffpuff I needed that sapid feel, that savouriness lol.... 😂
an infusion of natural flavours and spices.
This isn't your regular puffpuff it comes with alot of twist and the shenanigans played out nicely. The amazing thing about this recipe is that my mom inspired this recipe also I remember a friend personally requested for savoury puffpuff the last time I had a get-together. I tasted something similar to this earlier in the week and it gave me more inspiration to share with you!
INGREDIENTS:
250g All-purpose flour
70g Sugar
1 TBSP Yeast
2cups Warm water (add in moderation)
Habanero pepper / Scot bonnet
Onions
1/2tsp Nutmeg
1/2tsp Salt
Veg. Oil for frying
Note: If you want some more pop of color you can add some chopped green chillies.
PROCEDURES / STEPS:
Step 1: measure out every ingredient, chop the peppers and onions. Then combine the dry ingredients (Flour, Yeast, Salt, Nutmeg, Sugar) in a bowl.
TD's Tip : Make sure the bowl is quite accomodative and will give room for the batter to rise. Also the bowl should an airtight container.
Step 2: Stir the combined ingredients, add in the chopped onions and peppers.
TD's Tip: As always say the use of spices is totally up to you but be considerate of those who are pepper intolerant.
Step 3: Add in the warm water and mix till it forms a not too strong or runny batter.
Step 4: Leave the batter to rise but not ferment.
TD's Tip : The thing is why you leave the batter or pay less attention to it, when you fry it turns out to be very dry and you see it having massive holes inside. It's expected to have a bready texture.
Step 5: When it has risen , heat up some oil for frying and fry on a moderate heat.
TD's Tip: If the heat isn't controlled what you find is that it doesn't cook on the inside. It can also make the puffpuff brown beyond necessary.
Step 6: Puff in the batter and cook on both sides. Serve with any drink.
Bon appetite!
an infusion of natural flavours and spices.
This isn't your regular puffpuff it comes with alot of twist and the shenanigans played out nicely. The amazing thing about this recipe is that my mom inspired this recipe also I remember a friend personally requested for savoury puffpuff the last time I had a get-together. I tasted something similar to this earlier in the week and it gave me more inspiration to share with you!
INGREDIENTS:
250g All-purpose flour
70g Sugar
1 TBSP Yeast
2cups Warm water (add in moderation)
Habanero pepper / Scot bonnet
Onions
1/2tsp Nutmeg
1/2tsp Salt
Veg. Oil for frying
Note: If you want some more pop of color you can add some chopped green chillies.
PROCEDURES / STEPS:
Step 1: measure out every ingredient, chop the peppers and onions. Then combine the dry ingredients (Flour, Yeast, Salt, Nutmeg, Sugar) in a bowl.
TD's Tip : Make sure the bowl is quite accomodative and will give room for the batter to rise. Also the bowl should an airtight container.
Step 2: Stir the combined ingredients, add in the chopped onions and peppers.
TD's Tip: As always say the use of spices is totally up to you but be considerate of those who are pepper intolerant.
Step 3: Add in the warm water and mix till it forms a not too strong or runny batter.
Step 4: Leave the batter to rise but not ferment.
TD's Tip : The thing is why you leave the batter or pay less attention to it, when you fry it turns out to be very dry and you see it having massive holes inside. It's expected to have a bready texture.
Step 5: When it has risen , heat up some oil for frying and fry on a moderate heat.
TD's Tip: If the heat isn't controlled what you find is that it doesn't cook on the inside. It can also make the puffpuff brown beyond necessary.
Step 6: Puff in the batter and cook on both sides. Serve with any drink.
Bon appetite!
Puff puff never goes out of style
ReplyDeleteI know right. . .🙌🏽😋
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