Puff Puff

Instructions

1. 1 Combine the warm water, warm milk, yeast, and one tablespoon of sugar in a bowl. Let stand for five minutes until the yeast becomes foamy and active, indicating it is alive and will leaven the batter properly. If it does not foam, discard and start with fresh yeast.
2. 2 Add the flour, remaining sugar, nutmeg, and salt to the yeast mixture. Stir vigorously with a wooden spoon for three minutes until a thick, sticky batter forms. It should be thicker than pancake batter but not as firm as bread dough, somewhere in between.
3. 3 Cover the bowl with a damp kitchen towel or plastic wrap and let the batter rise in a warm place for one and a half to two hours until it doubles in volume. The batter should be bubbly, puffy, and slightly stretchy when pulled with a spoon.
4. 4 Heat vegetable oil in a deep heavy pot to 170C. The oil should be at least eight centimetres deep. Do not let the temperature rise above 175C or the outside will burn before the inside cooks through, resulting in raw, doughy centres.
5. 5 Scoop golf-ball-sized portions of the risen batter using a tablespoon dipped in oil or your hand dipped in water. Drop each ball of batter into the hot oil from close range. Fry five to six puff-puffs at a time without overcrowding the pot.
6. 6 Fry for five to six minutes total, turning the puff-puffs frequently with a slotted spoon to ensure even golden-brown colour on all sides. They should be deeply golden, hollow inside, and feel light when lifted with the spoon.
7. 7 Remove with a slotted spoon and drain on a wire rack. Dust with powdered sugar while still warm if desired. Serve immediately as a street snack or party appetizer. Nigerian puff-puff is beloved at celebrations and is the most popular street food across West Africa.