Puff-Puff: West African Spicy Drop Donuts

Afro- Foods, Sweets | January 26, 2015 | By

Once upon at time, it was a cloudy day. I was home alone, and feeling kinda gloomy. I had run out of my emergency chocolate mood stabilizer, and I didn’t feel like stepping out into the bitter cold to pick up some chocolate refills. That day I thought of the next best thing, donuts! (Well more specifically, it ended up being the Nigerian version of drop donuts called puff-puff, but more on that in a bit). So I got up from bed and went into the kitchen…Alas, I could not find my donut cutter. Before I burst into tears for fear of not having my mood booster, I stared at my pantry for about 30 seconds… you know, contemplating life and such. Then Eureka! Drop donuts! So I threw together this recipe I had written in my heart, and out came these beautiful morsels of bliss. My mood stabilizer was yummy!

Like my dramatic story? These drop donuts are popularly known as Puff-puff, Bofrot, and Beignets, depending on where in West Africa you hear about them. I won’t say how many of them I ate, but lets just say when I was done, my mood improved significantly! They can be served plain, but they go perfectly well with strawberry jam and even nutella.

Puff-Puff: West African Spicy Drop Donuts - Batter in a bowl

Puff-Puff: West African Spicy Drop Donuts - Batter deep fried in oil

Puff-Puff: West African Spicy Drop Donuts - donuts beginning to brown in oil

Puff-Puff: West African Drop Donuts
Prep Time
1 hrs 5 mins
Cook Time
15 mins
Total Time
1 hrs 20 mins
West African spicy drop donuts (also called puff-puff, Bofrot, and Beignets) can be served plain, but they go nicely with strawberry jam and even nutella.
Servings: 18 -20
Calories: 152 kcal
Author: Yummy Medley
  • 2 cups all purpose flour
  • 3/4 - 1 cup lukewarm water
  • 1/4 cup sugar
  • 1.5 tsp active dry yeast
  • 1/4 tsp nutmeg
  • 1/4 tsp cayenne pepper
  • pinch of salt
  • oil for deep frying
  1. in a bowl combine all the dry ingredients including the flour, sugar, yeast, nutmeg, cayenne pepper and salt.
  2. Pour in the lukewarm water about 1/4th cup at a time until the consistency of the batter is like really thick cake batter. The dough should be fairly elastic. Depending on your flour, you might use a whole cup of water, but add the water little by little so you don't end up adding too much.
  3. Set the mixture aside allowing it to rise in a warm place for 1 hour.
  4. Once the donut mixture is almost double in size, heat up oil for deep frying up to about 350-355F.
  5. Using an ice cream scoop, or your hands of you are so skilled, drop the batter into the hot oil without overcrowding the pan.
  6. Once one side of the donuts are lightly browned, turn and continue to fry until the donuts are done. The whole frying process for each batch took about 5 minutes.
  7. Drain donuts and serve warm with strawberry jam.

WEST AFRICAN SPICY DROP DONUTS - with a bit of jam on the side

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