How to make Nigerian Puff-Puff Ruth Okpara TECM 2700.009 05/20/2013
Table of Contents iii Table of Contents Table of Contents... iii Introduction... v Manual Overview... v Ingredients... v Chapter One... 3 Getting the Necessary Ingredients... 3 Quantity of the Ingredients... 3 Chapter Two... 5 Mixing the Ingredients... 5 Chapter Three... 11 Covering the Mixed Ingredients... 11 Cutting the Mixed Ingredients in the oil.... 14 Chapter Four... 19 Flipping the Cooking Puff-Puff... 19 Chapter Five... 23 Serving the Cooked Puff-Puff... 23 Glossary... 29 Index... 31
Introduction v Introduction So you and your Friends went to a Nigerian Party and you realized everyone brought some form of Nigerian Snacks to the Party and you did not bring anything. Firstly, you feel embarrassed and shameful but since everyone brought something, you feel no one will notice if you did not bring anything. So you decide to dance, eat other people food, and have fun. As the party ends and you are about to leave, the party arranger suddenly asks you what did you bring to the party, and you replied you did not bring anything. So the party arranger informs you that since you did not bring anything, you have to make some Nigerian Puff-Puff and bring some to the next Nigerian meeting. You panic because you realize you don t know how to make Nigerian Puff-Puff! The Scenario described above can sadly happen to anyone who goes to a Nigerian Party. Just remember you can feel confident when going to a Nigerian Party knowing that you can make a form of Nigerian Snack. Manual Overview After reading the manual you will know how to Use the right ingredients to make Nigerian Puff-Puff Mixed the ingredients in the right proportion Cover the ingredients mixture Flip the Puff-Puff Serve the Puff-Puff I will specify what specific kind of oil you will need to fry the Puff-Puff. I will not include the cost of the ingredients. I will specify how many ingredients you will use to make a specific number Puff-Puff. Ingredients Before you start make sure you have the following supplies: Granulated white sugar All-purpose flour Room temperature water Table Salt Dry baker s yeast powder Canola Oil Nutmeg ( Optional) Once you have all of the supplies to make Nigerian Puff-Puff, you can follow these simple instructions and get on your way. Words that are bolded and colored green can be found in the glossary on page 25.
Chapter One Getting the Necessary Ingredients Illustrating the Quantity of the ingredients
Chapter One 3 Chapter One For chapter one, I will explain where you need to get the necessary ingredients to make the Nigerian Puff-Puff and I will also explain the quantity of ingredients you will use to make a specific number of Nigerian Puff-Puff. Getting the Necessary Ingredients To make Nigerian Puff-Puff, you can get your ingredients from any market such as Wal-Mart or H-E-B. If you did not see some of the ingredients from Wal-Mart, you can go to any African Market. The ingredients are not that expensive and you can reuse it again except if you making a larger amount of Nigerian Puff-Puff. Quantity of the Ingredients The number of Nigerian Puff-Puff you want to make must agree with how many ingredients you will use. The quantity of ingredients specified for this project is for making ten Nigerian Puff-Puffs. You can increase the quantity of the ingredients depending on how many Nigerian Puff-Puff you want to make.
3 Chapter Two Mixing the Ingredients
Chapter Two 5 Chapter Two Mixing the Ingredients I will show you how to mix the ingredients properly. In order to ensure that the Nigerian Puff-puff attains its accurate shape, the ingredients must be mixed properly. These are the important steps you must follow. 1. Add 250g of plain flour to a bowl 2. Add 1 teaspoon of Nutmeg to the 250g of Plain flour
6 How to Make Nigerian Puff-Puff 3. Add one cup of granulated white sugar and three spoons of baker yeast powder. Note: If your yeast is the type that looks like tiny pebbles or is like paste, mix it with lukewarm water and set aside. You will add it later when you have added water to the mixed ingredients. If your yeast is in powder form, then add it when you add the other dry ingredients to the flour. 4. Add salt 5. Slowly add warm water and start mixing. You should use warm water to mix the Nigeria Puff-Puff ingredients if you want it to rise faster. Make sure you add the water in small quantities and mix everything by hand until you have a good blend of all the ingredients. You can now add the yeast you mix with lukewarm water.
Chapter Two 7 6. The mixed ingredients should have a stretchy, elastic, cake batter consistency (mix thoroughly).
Chapter Three Covering the Mixed Ingredients Cutting the Mixed Ingredients
Chapter Three 11 Chapter Three Covering the Mixed Ingredients 7. After you mix the ingredients thoroughly until the batter is smooth, you need to cover the mixed ingredients and let it rise for about 45 minutes. There are two ways you can cover the mixed ingredients, either with: Aluminum foil or Napkin Either way, you need to make sure that is airtight by pressing the edges of the bowl. With a napkin Or with Aluminum foil.
12 How to Make Nigerian Puff-Puff 8. After you have leaved the mixed ingredients for about 45 minutes, when OK to fry, the Nigerian puff-puff batter should have risen in quantity and should have some air bubbles. It should look like this Or like this, either way is right.
Chapter Three 13 9. After it has risen, you need to pour some oil in a deep pot and allow the oil to heat up. It is not wise to use a deep fryer for Nigerian Puff-Puff because of the netting but if you still want to use it, you need to set the temperature to 170 C Note: the oil you put in the deep pot should be at least 3 inches deep. This is so that the Nigerian Puff-Puff will become spherical when scooped into the oil. You don t want your Puff-Puff to be flat. 10. Test that the oil is hot enough by putting a drop of the mixed ingredients batter into the oil.
14 How to Make Nigerian Puff-Puff 11. If it sizzles and comes up to the surface of the oil, then the oil is hot enough. If the oil is not hot enough, the mixed ingredients batter will go down to the bottom of the oil and stay there. Cutting the Mixed Ingredients in the oil This part is important because you want your Nigerian Puff-Puff to have a perfect spherical shape. If you do not Cut the mixed ingredients properly before you put it in the oil, it will not come out in a spherical shape. Note: do not use a spoon to cut the mixed ingredients. It is advisable to use your hands. 12. When the oil is hot enough, scoop some mixed ingredients into the oil with your hand by pressing the mixed ingredients batter to come out from between your thumb and index finger.
Chapter Three 15 13. When you are cutting the mixed ingredients batter into the oil, it should come out like a small ball. 14. Immediately you cut the mixed ingredients batter into the oil, it should come up to the surface as soon as it hits the bottom of the pot.
16 How to Make Nigerian Puff-Puff 15. Put in more scoops of the mixed ingredients batter, as much as the space in the frying pot will allow without overcrowding. 16.Make sure you avoid overcrowding.
17 Chapter four Flipping the Cooking Puff-Puff
Chapter Four 19 Chapter Four Flipping the Cooking Puff-Puff 17. Once the underside of the Nigerian Puff-Puff has turned golden brown, flip the ball so that the topside will be fried as well. 18. Make sure that the top is fried very well before you flip the underside.
Chapter Five Serving the Cooked Nigerian Puff-Puff
Chapter Five 23 Chapter Five Serving the Cooked Puff-Puff You are almost done; this is the easiest part of making Nigeria Puff-Puff. 19. Once the underside turns dark golden brown, flip it again to the top side for about 1-2 minutes. 20. Make sure both side of the Puff-Puff is brown before taking it out of the frying pot.
24 How to Make Nigerian Puff-Puff 21.When both sides are golden brown, take out the Puff-Puff and place it in a sieve.
Chapter Five 25 22.If you want to reduce the oil on your Nigerian Puff-Puff as much as possible, then line your sieve with paper towels. The paper towels will help soak away the excess oil on the Nigerian Puff-Puff.
26 How to Make Nigerian Puff-Puff 23. And you are done! 24. If you are wondering how the inside should look like!
Chapter Five 27
Glossary 29 Glossary Nutmeg- It is a greyish-brown color seed that is scraped and used as a spice Granulated Sugar- Sugar that has been crushed into tiny pieces Consistency: it is constant, has the same firmness throughout Batter: a mixture of flour, or anything that has been strike repeatedly together for the purpose of cooking Airtight: not allowing air to escaper or pass through Deep Fryer: a deep pan or pot with a basket usually made of net that is used for deep-frying. Netting: kind of a net fabric found in deep fryer Spherical: shape like sphere or a round body Scooped: a ladlelike utensil, especially a small deep-sided shovel with a short horizontal handle for taking up things Sizzles: to make a hissing sound as in frying Sieve: A utensil consisting of a mesh held in a frame, used for separating solids from liquids Underside: the bottom side of the Nigerian Puff-Puff Upside: the top side of the Nigerian Puff-Puff
Index 31 Index batter, 7, 11, 12, 13, 14, 15, 16 golden brown, 19, 23, 24 Nigerian Puff-Puff, 1, v, 3, 13, 14, 21 Puff-Puff, iii, v, 3, 6, 13, 17, 19, 23, 24, 25