Puff-puff is a traditional snack often found in western African countries such as Nigeria, Ghana and Sierra Leone. They are deep-fried dough balls that are golden brown on the outside, spongy and fluffy on the inside. Growing up, my mum would get me to be her Sous-Chef and we would make large batches of puff-puff and meat pies for church events, friends and family.
Oreo puff-puff is a great twist on the popular street food snack. I have seen amazing pictures of this creation online in the past and always wondered how they added Oreos to the mix. I went on the hunt looking for a recipe online and had no luck. I needed to make a snack for a work event and decided to just go for it and create my own recipe.
Servings: 6|Makes approx 20|Prep Time: 2 hours|Cooking Time: 15 – 20 minutes
- 3 Cups of Plain Flour
- 2 Cups of Lukewarm Water
- 1 Sachet of Dry Yeast (7g)
- 1 Cup of Caster Sugar
- ½ tsp Nutmeg (optional)
- A Pinch of Cinnamon (optional)
- 2 Packets of Oreo
- Oil For Frying
- In a large bowl, combine plain flour, yeast, sugar, nutmeg, cinnamon and mix well.
- Add lukewarm water slowly while mixing, ensuring there a no lumps and the batter is smooth.
- Cover the bowl with a clean kitchen cloth and set aside near a warm area for at least 1 hour to allow the batter to rise and proof.
- In a fry pan, heat oil until it’s hot.
- Dip an Oreo into the batter, ensuring every part of the oreo is covered with the batter. Scoop to form a small ball shape, the size of a tennis ball and drop inside the oil. Repeat these steps until the pan with the oil has no space to fit any dough balls.
- Fry the puff- puff on both sides until golden brown. Take out the puff-puff balls immediately when golden brown to ensure they do not burn and place in a sieve or bowl with papel towels which reduces any excess oil on the puff-puff.
- When both sides are golden brown, take out the puff puff balls and place in a sieve. If you want to reduce the oil on your Puff Puff as much as possible, then line your sieve with paper towels. The paper towels help soak away the excess oil on the puff puff.
- Nutmeg and cinnamon are completely optional to add. I love the subtle flavour it adds to the puff-puff and would recommend adding them into the mix.
- As you may have already seen, due to the weight of the oreo, it changes the original tennis ball-like shape of the puff puff, which is why mine has been looking almost like Akara lol. If you make this recipe and manage to get the perfect the tennis ball shape with the oreo still intact inside, please share your method 🙂
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