Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, semo puff puff. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Nigerian Puff Puff is that spongy, deep-fried, spherical snack that originated from Nigeria. It is soft and springs back to touch, you know, like when you pinch a foam sponge. I'll show you how to achieve great tasting, rounded puff-puff without your hands touching it. Puff Puff – A very popular West African street food that's quick and easy to make with different variations.
Semo puff puff is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Semo puff puff is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have semo puff puff using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Semo puff puff:
- Get 2 cup semo
- Prepare 1 cup dano full warmed evaporated milk
- Take 2 tablespoon sugar
- Get Pinch salt
- Make ready Pinch nutmeg/ cinnamon
- Take 1 tablespoon yeast
- Take 3 tablespoon butter (melted)
- Take Oil for frying
The term "Puff-Puff" comes from the Japanese onomatopoeia for a woman rubbing her breasts in someone's face. Puff puff (called bofrot in Ghana) is a popular West African street snack made from simple ingredients,. Flour, sugar and yeast is combined to make a dough which is then deep fried. Puff-puff (as it is called in Nigeria and Sierra Leone, and in anglophone Cameroon; also called buffloaf [boflot] in Ghana, bofloto in the Ivory Coast, mikate in Congo, beignet in Francophone Cameroon. puff puff pass.
Instructions to make Semo puff puff:
- In a moving bowl, add sieve in the semo, add sugar, salt, yeast, cinnamon, nutmeg, mix well…next pour in the melted butter and mix…pour in the warm milk gradually, mix till you get a smooth consistency but make sure its not watery.
- Place in a warm corner, cover bowl with towel and allow to raise for about 10mins.. once its 10mins…mix it again…
- Place a deep fryer on fire, pour in a generous amount of oil, vegetable oil, allow to het hot…scoop the semo batter into the hot oil and fry till golden brown on medium heat…and after its brown remove from oil and place on paper towels to drain any excess oil… and enjoy your semo puff puff tea, lemonade or chilled glass of zobo.
Flour, sugar and yeast is combined to make a dough which is then deep fried. Puff-puff (as it is called in Nigeria and Sierra Leone, and in anglophone Cameroon; also called buffloaf [boflot] in Ghana, bofloto in the Ivory Coast, mikate in Congo, beignet in Francophone Cameroon. puff puff pass. I seem to be missing one off this list (which I think is complete): Hotto Gallopolis Gondolia Phnom Nonh Sniflheim Octagonia Arena - Woman in purple long dress.
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