Delicious Nigerian puff-puff

 INGREDIENTS

• Flour- You may use all-purpose flour, wheat flour or all purpose flour for making these puff puffs. 
• Yeast – I use dry active yeast that needs to be activated. You may use instant yeast as well. Make sure to activate it with warm water. Too much yeast may spoil the taste of puff puffs so be careful. 
• Warm water- Adding warm water to yeast is an important step. Not hot water as it will not activate the yeast.
• Ground chili pepper- is the star ingredient of this recipe. It adds an earthy, spicy and subtle flavor to puff puffs. You may add any chili powder as a substitute.
• Nutmeg- adds a nice aroma and nutty flavor. If you don’t have nutmeg, you may add ground mace .
• Vegetable Oil- Any vegetable oil or sunflower oil works well. Since I deep-fried the puff puff, I avoided using olive oil. 
• Sugar- is added to the yeast mixture and it adds a mildly sweet flavor to these savory snacks.
• Salt- Any Table salt works well for this recipe.

EQUIPMENT

• Deep Pan
• Bowl
• Slotted Spoon

YOUR DELICIOUS PUFF PUFF IS READY. ENJOY!!!

• storage instructions
  

  Leftover Puff Puff may be stored in an airtight container in the refrigerator for up to 4 days. 

  They can be frozen for up to 2 months. You may thaw them and heat them in the oven on low heat for about 1 min just before serving.

  If you have extra batter left over, you may store it in the refrigerator for up to 2 days. Make sure to fry the batter after it gets to room temperature.