My very Perfect Puff-Puff Mix recipe is that final stop; that ultimate guide to all your Puff-Puff issues and to making “PUFF-FECT” delicious, and dangerously irresistible Puff-Puff anytime!

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Puff-Puff is that King of African snacks that needs no introduction! It has retained its fame for several centuries without a rival. Instead of going into extinct, it has revamped itself making it a must-have for any occasion, gathering, or simply as a snack to keep one’s mouth busy and full.

As delicious and simple as Puff-Puff is to make, it can also become stressful if you don’t have a good recipe or a fool proof guide on how to make it. That’s why today, I’m sharing my FOOL PROOF PUFF PUFF INSTANT PUFF-PUFF MIX RECIPE that’s gonna change your puff-puff game and smallchops business!

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Let’s dive to the beginning. Shall we?

SO WHAT’S ALL THE FUSS ABOUT PUFF-PUFF?

Puff-Puff is a traditional African snacks made basically with Flour, Sugar, Salt, Yeast, №Liquid which can be water or milk, and Oil. Other additional ingredients to spice it up and take it to a classy level are spices (cinnamon, nutmeg, all-mixed spices), scotch bonnet (ata-rodo; for a spicy effect); coconut flakes (for a crunchy effect), flavor, eggs (for a richer flavour), little quantity of baking powder (that acts as an extra boost and help retain it’s texture), etc

This classy appetizer is known in Nigeria and Cameroon as PUFF-PUFF; in Congo as Mikate; in India as Gulab Jamun(which are soaked in a flavorful sugar syrup after it’s fried); in Liberia as Kala; in Somalia as But Saliid; and in Turkey as Lokma.

It’s is deep-fried to give a unique brown finishing. It’s an experience that can be ensured anytime, anywhere, and with anyone!

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WHAT’S A PUFF-PUFF MIX?

If you’re a frequent guest to my blog and YOUTUBE CHANNEL, you will discover by now that one thing I love is quick FOOL PROOF recipes. This is how my instant puff-puff mix was birthed! 😀

My puff-puff mix is a perfect ratio and blend of all dry ingredients to make your puff-puff experience not only easy but faster. You do not have to worry about the right measurements of any of the major items as I have already done the maths for you.

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INGREDIENTS IN MY INSTANT PUFF-PUFF MIX:

• Flour : Can there be an instant mix without this? No. I used aall-purpose flour when making my puff-puff mix. Stick to that. Other flour types will produce a different result.
• Powdered Milk: This adds a creamy taste to the end product. You can also use milk-flavour (a powdered milk plus sugar flavour packaged and sold in baking stores).
• Sugar: The quantity of sugar in my puff-puff mix is just perfect! Don’t exceed please.
• Salt : Balances the sweetness.
• Nutmeg: Apart from flavour, nutmeg acts as a natural preservative for your puff-puff mix. You an use cinnamon powder too. Please don’t omit it. If you can’t find any, you can use all-mixed spice.
• Yeast: The final most important ingredient. I use instant dry yeast. There are two brands of yeast I use. Either STK or SAF-INSTANT. The later has become my favorite. For saf-instant brand of yeast, you should make use of the blue one.

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STORING MY PUFF-PUFF MIX:

The shelf life is 2 weeks. Make sure you keep it away from direct sunlight and in a cool dry place. You can refrigerate it for 3 months. Isn’t this just awesome! For refrigerated puff puff mix, once ready to use, allow it come down to room temperature before mixing your batter.

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FOOL PROOF TIPS FOR MAKING PERFECT INSTANT PUFF-PUFF MIX:

• Get an airtight container that’s clean and dry. You don’t want your Puff-Puff mix getting exposed to air. If this happens your yeast becomes inactive.
• Yeast is added last. To keep your yeast active and make sure it proofs only when needed, it must be added last. So that you mix it into the flour mixture well and cover your airtight container with its lid immediately.
• Salt kills yeast. Just as yeast feeds on sugar, salt is it’s direct opponent. Salt should never be poured directly on yeast and vice-versa. Salt is added to other items and mixed-in well before the addition of yeast.
• Make sure your hands or hand whisk for mixing in the dry items together are clean and dry. Water should not at anytime come in contact with the puff-puff mix except you’re ready to turn it into a batter.
• Use a digital scale. Invest in a digital scale if you don’t already have one. This gives accurate measurements.
• For start-up smallchops business, you can measure out into pouches and ziplock bags; brand it and sell.
• Always label your airtight container : “Puff-Puff Mix’ so you don’t mix it up

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HOW TO MAKE MY PERFECT PUFF-PUFF MIX RECIPE

1. Get an airtight container, clean and dry it well and set aside.
2. Measure out all item EXCEPT Yeast s. Sieve flour once and set aside.
3. In your airtight container, add your flour, sugar, powdered milk,grounded nutmeg, and salt. Mix all well to combine.
4. Next measure out your Yeast, pour into your flour mixture and stir it well to combine.
5. Immediately cover your airtight container. At this point you can shake your container vigorously to ensure all ingredients are properly mixed.
6. And your puff-puff mix is ready!
7. You can weigh into 250g or more and pour the weighed content into a ziplock bag, brand it and sell.
8. See MY PERFECT PUFF-PUFF RECIPE; or MY PERFECT COCONUT PUFF-PUFF RECIPE.

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LARGE QUANTITY MEASUREMENTS :

• 4.5KG all-purpose Flour (1 ½ paint)
• 800g Sugar
• 1 ½ cup Instant Dry Yeast
• 2 tbsp Salt
• 1 cup Powdered Milk
• 4tbsp Nutmeg / Cinnamon

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