Puff-puff
Puff-puff is a traditional African snack made of fried dough. The prominence of this delicacy stretches even to the eastern and southern edges of West Africa, where it is mostly known as mandazi.
Puff-puffs are made of dough containing flour, yeast, sugar, butter, salt, water and eggs, and deep fried in vegetable oil to a golden brown color. Baking powder can be used in place of yeast, but yeast is more common. After frying, puff puffs can be rolled in sugar. Like the French beignet and the Italian zeppole, puff-puffs can be rolled in any spices/flavoring such as cinnamon, vanilla and nutmeg. This form a fusion style of cooking puff-puffs served with a fruit dip such as strawberry or raspberry. Puff puff can be eaten plain, or with any other addition. For instance, Cameroonians enjoy puff puffs with beans, coffee, and other beverages for breakfast.
Puff-puffs are mentioned in the book Behold the Dreamers by Imbolo Mbundu.
