Method:

This is a quick and easy puff puff recipe. Simply add 300 ml of tepid water to the puff puff powder, cover with a dish cloth and leave to rise in a warm corner for an hour, and then deep fry it in hot oil.

Observations:

• I added two tablespoons of sugar and one teaspoon of mixed spice because I know from the last time I made it that it needs to be sweetened slightly. But that’s OK. I imagine they manufacture it that way deliberately so that you can sweeten it to your taste.
• First time I made it, I got flattish patties because the oil I fried it in was too shallow. Forget your fancy frying pan, ladies and gents. You need to channel your inner Mama Put and fry this stuff in a pot that seems slightly too small. You’ll get more depth for the same quantity of oil, and the puffs will have the room to form into nice bouncy balls
• The oil needs to be super hot otherwise the puffs will absorb too much oil and be soggy

This is exactly the sort of stuff we need more of. I hope they keep the quality consistent. I also hope that they are exporting this. I just imagine Nigerians abroad spotting this on a supermarket shelf on a cold winters day and offering up their best Azonto/Kpakurumo right there in the aisles, much to the amusement of other shoppers and the security people watching the store on CCTV cameras.

Verdict:

Hell yeeeaaaaaah! Mama Doc Puff Puff for life. I have no complaints what so ever. If you are a puff puff addict, who has previously suffered emotional imbalances and dark mood swings due to the unavailability of puff puff on the day your cravings choose to strike, this is the answer to all your problems. Trust me. Yeah, you’re welcome ;).