Spicy Peppered Puff Puff
A savory and fiery twist on the classic West African dough balls, infused with scotch bonnet peppers and onions.
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Ingredients
- 3 cups All-purpose flour
- 1/2 cup Granulated sugar
- 2 1/4 teaspoons Active dry yeast
- 2 cups Warm water
- 2 pieces Scotch bonnet peppers, finely minced
- 1/2 cup Red onion, finely diced
- 1/2 teaspoon Salt
- 1/4 teaspoon Nutmeg
- 1 liter Vegetable oil for deep frying
- 1/2 teaspoon Bouillon powder(optional)
Instructions
- 1
In a large bowl, whisk together the flour, sugar, yeast, salt, nutmeg, and bouillon powder until well combined.
- 2
Gradually add the warm water to the dry ingredients, mixing with your hand or a wooden spoon until a smooth, stretchy batter forms.
- 3
Fold in the finely minced scotch bonnet peppers and diced onions until they are evenly distributed throughout the batter.
- 4
Cover the bowl with a clean kitchen towel or plastic wrap and place in a warm, draft-free area for 45 to 60 minutes, or until the batter doubles in size.
- 5
Heat the vegetable oil in a deep pot over medium heat until it reaches approximately 350 degrees Fahrenheit.
- 6
Deflate the risen batter slightly, then use your hand or a small scoop to drop spherical balls of dough into the hot oil.
- 7
Fry the balls in batches, turning them frequently with a slotted spoon until they are golden brown and cooked through on all sides.
- 8
Remove the puff puffs from the oil and place them on a paper towel-lined plate to drain excess grease before serving warm.
Nutrition per Serving
345
Calories
6g
Protein
52g
Carbs
14g
Fat
2g
Fiber
12g
Sugar
210mg
Sodium
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