Peppered Puff Puff is the hot and spicy version of the classic Nigerian Puff Puff. If you want some zing in your Puff Puff, you will be able to do so using the recipe on this page.

Peppered Puff Puff [Video]


For about XX b*lls of Puff Puff, the size in the photo above, you will need:

200g (1½ cups) plain flour (all purpose flour)
2 teaspoons yeast (instant or quick action)
½ teaspoon ground nutmeg
¼ cup granulated sugar (or to your taste)
1 habanero pepper (atarodo, ose oyibo, atarugu)
3 pinches of salt
1 cup warm water
Vegetable Oil (for frying)


Directions

Sift the flour into a clean dry bowl, add the nutmeg, yeast, sugar and salt. Mix well.
Add warm water and mix till everything is well combined.
Cover the bowl with aluminum foil or plastic film and place in a warm place to rise for 45 minutes or till double in size.
Cut the habanero pepper into timy pieces and add the batter. Stir very well.
Pour some oil in a deep pot and allow to heat up. The oil should be at least 3 inches deep. This is to give room for the puff puffs to swim in the oil. It's not advisable to use a deep fryer for Puff Puff because of the netting but if you want to use it, set the temperature to 170°C.