Puff Puff - Nigerian

Add the nutmeg and sugar to the flour.

Add the yeast and the salt to the mix.

Slowly add the water and mix with your hand.

Cover the bowl with aluminum foil. Make it air tight and let it sit for.

After 45 minutes, heat up vegetable oil in a sauteuse evase pan.

Test the oil by putting a little of the batter into the oil. If it sizzles, it is ready.

Take a handful of the batter and squeeze it out from between the thumb and index finger (the finger next to the thumb - like you would if you were pouring out a soda can). Fry for 3-5 minutes or until brown then transfer to a sieve.

Each bolus of the batter should drop into the heated oil, hit the bottom and float to the to sizzling. Try to avoid the bolus floating from touching the barter being dropped into the oil.

Sometimes the puff puff will turn by itself in the oil. If not, it will need to be flipped.