Orders placed TODAY, ship on Monday, July 15th. See Details

NEW SUMMER DROP: Akara! Get A Plate!

Your Cart

Also Delicious…

Beef Pies
Beef Pies
Chicken Pies
Efo Riro
Efo Riro


Puff-Puff - Adun

Hi guys, I am back again and this time around it is going to be on the sweet side. Did I hear someone say just like me? Thank you I'm flattered. The very first time I made Puff-Puff, I called my mum to send me her recipe and it was for an event for 80 people. Go big or go home right? Well, it really did go well.

I started writing this post about three weeks ago. Why did it take this long? I was sleeping. Just kidding, I actually wanted to make sure this recipe was foolproof and so I made it four times. Things we do for the love of readers right? This is going to be a long post. Because I will explain a lot of things.

A few days back I made puff-puff and wondered if there could be some condiments to go with it so I decided to include a twist on it which you will see later. Puff-Puff is one of the easiest and also the hardest Nigerian dessert to make. But I promise you I will make it as easy as I can for you.


  • 1 Cup of Sugar
  • 1 tsp of Nutmeg
  • 2.5 Cups of Warm Water
  • 4.5 tsp of Fast Acting Yeast
  • 3 Cups of All Purpose Flour

Puff-Puff In a Bowl - Adun


  1. In a bowl, combine the flour, sugar, yeast and nutmeg. Whisk together to make sure the sugar, nutmeg, and yeast are in all parts of the flour. This is important. Dry Ingredients for Puff-Puff - Adun
  2. Measure your cups of water, make sure it is warm enough (not boiling, not lukewarm). The heat in the water helps the yeast start working and batter to rise.
  3. Mix the batter with a whisk till it’s all incorporated and smooth. Now your batter should be thick, but light enough to fall from the whisk. Get it?
  4. Cover with a towel and place in a warm place. I actually put mine on my balcony in the Texas heat. After 70 minutes your batter should be ready. Your batter is ready when you can see a lot of holes in it like Kanye West’s clothing line.
  5. In a pan, pot or wok (which I used) put enough oil to deep fry, set heat to about “7” or three points from the highest. If it is too hot, it cooks the outside too fast and the inside is raw, if it is not hot enough, the batter soaks in the oil and people will think you want to give them a heart attack.
  6. Mix your batter again, scoop a little of it in your hands then let it pass through your clenched fist.
  7. If your batter was right, the puffs flip over themselves when it is cooked.
  8. You can enjoy it by itself, or sprinkle some confectioners sugar, syrup or even Suya pepper! It is amazing!

Shop This