Nigerian Puff Puff with lard (No seed oils)

I love eating puff puff. I grew up with it thanks to my talented mother and whenever I pass a Tasty’s in London it’s hard not to buy myself a portion of puff puff. However, since understanding the health dangers of using seed oils, I cook food using better and healthier alternatives such as olive oil or lard. And guess what, you can certainly make puff puff with lard because that’s what was originally used! Without using seed oils, this recipe ensures a healthier twist to the traditional Nigerian puff puff. Let’s get cooking!

Where did puff puff originate from?

Puff puff is similar to doughnut in that it uses flour and sugar and is deep fried in oil. Puff puff further consists of yeast which helps the dough to rise into a ball. There are numerous variations of puff puff made around the world, but did you know that it all, including doughnuts, originates from the Netherlands? Yes….introducing Oliebollen! Oliebollen in dutch literally means ‘oil balls’ or in Belgium they are referred to as Smoutenbollen meaning ‘lard balls’. The history of oliebollen can be traced back to the 1600s in a recipe book, where leftover bread dough (most likely sourdough) was used to make these pastry delights and lightly coated with sugar.

Making Puff puff with Lard

For Nigerians, making puff puff consists of flour, yeast, water, sugar and nutmeg. This mixture once left to rise for over an hour is then dropped into boiling oil. But here’s the thing. The oil commonly used is derived from vegetables i.e. vegetable oil, sunflower oil or rapeseed oil. These factory seed oils are detrimental to our health in the long run and has contributed to the steep rise in cardiovascular disease over the decades.

So as I already use lard when frying and deep frying meats, I thought to myself surely lard would also be suitable for making puff puff, right? And certainly it is, Take a look at a recipe for oliebollen taken from a 1933 American cookbook calling for the use of lard to fry the dough balls.

How did it turn out?

As I hoped, making puff puff with lard instead of vegetable oil was a great success! The outer layer was nice and crispy and the dough inside well fried. The taste was wonderful, no one would have guessed it was deep fried in lard. One thing I was skeptical about was how it would shape out, but from the photos you can see it resulted in beautifully rounded balls. I’m so pleased! I don’t have to say goodbye to eating puff puff anymore! If only Nigerian restaurants and eateries would hop on board too!

Ingredients:

• 300 ml all-purpose flour
• 70 grams sugar
• 1½ tsp yeast
• 3 tbsp condensed milk
• ½ tsp salt
• ½ tsp nutmeg
• 237 ml warm water
• 750 grams lard (for frying)

Instructions:

1. Prepare the Batter
In a large bowl, combine the dry ingredients: flour, sugar, yeast, salt, and nutmeg. Mix them thoroughly.
Add the condensed milk and warm water to the dry mixture. Stir continuously with a whisk until you have a smooth, wet doughy mixture. Cover the bowl with cling film or a tea towel. Let it rest for 1 hour and 15 minutes, allowing the yeast to work and the batter to rise.

2. Frying the Puff Puff
Heat the lard in a deep pot over medium heat. To test if it’s hot enough, drop a small bit of batter into the oil; if it sizzles and comes up, it’s ready. Carefully drop the batter into the hot lard in ball shapes using your hand or a ladle. Fry the puff puff, turning them frequently, until they achieve a golden to dark brown color. Once done, remove them using a slotted spoon and drain on a bowl lined with kitchen paper towels to remove excess oil.

Serving
Optional: Once slightly cooled, sprinkle the top with a little sugar or icing sugar for an extra sweet touch. Serve your Delicious Nigerian Puff Puff warm and enjoy the delightful textures and flavours!

FAQs when making Nigerian puff puff

1. How many packs of lard will I need to make puff?
   • For this recipe, 3 packs of lard (250g each) were used. Lard is cheap here in the UK, so each pack cost 50p.
2. How is the smell when making puff puff with lard?
   • Lard although made from rendered pork fat, has a neutral smell. However you’ll notice a slightly smell once frying the puff puff, but has no effect on the taste whatsoever.
3. How do I know when the puff puff is cooked?
   • They should be golden to dark brown and have a spongy texture. If unsure, break one open to ensure it’s cooked through.
4. How long can I store puff puff?
   • Puff puff is certainly best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat in a warm oven for about 5 minutes before serving.
5. Why is my puff puff not fluffy?
   • Ensure your yeast is active and the batter has enough time to rise. Also, the temperature of the water should be warm, not hot, to activate the yeast without killing it.
6. My puff puff came out too dense?
   • If the dough inside is too dense it probably means you added too much yeast. This will be evident with a noticeable fermented smell. If not then it means you didn’t add enough flour. Following the recipe will ensure the puff puff comes out just right.

Delicious Nigerian Puff Puff – No seed oils!

Nigeria's popular snack, puff puff – same flavour, same texture – just made with lard and no seed oils! So much healthier!

2.43 from 7 votes

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Prep Time 1 hour hr 15 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 33 minutes mins

Course Appetizer, Dessert, Snack

Cuisine Nigerian

Servings 14 puff puff

Ingredients

  

• 300 ml all purpose flour
• 70 grams sugar
• 1½ tsp yeast
• 3 tbsp condensed milk
• ½ tsp salt
• ½ tsp nutmeg
• 237 ml warm water
• 750 grams lard

Instructions

 

• Combine the dry ingredients in a bowl (flour, sugar, yeast, salt, nutmeg) and mix thoroughly.
• Then add the condensed milk and warm water whilst stirring with a whisk until well combined. You should be left with a wet doughy mixture.
• Cover the bowl with cling film or a tea towel and leave for 1 hour 15 minutes.
• Heat the lard in a deep pot and once hot either use your hand or a ladle to drop ball shaped dough into the oil.
• Turn frequently until puff puff is of a golden to dark brown colour. Remove and set aside in a kitchen paper towel based bowl.
• Optional: Sprinkle on top with sugar or icing sugar. Enjoy!

Did you make this recipe?

Please let me know how this Nigerian puff puff turned out for you! Leave a comment below and tag @nutrifusionbites on Instagram and hashtag it #nutrifusionbites.

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