Small Chops
Nigerian puff puff
90 min
Tunde's TablePhoto by Afrolems ; cropped by Off-shell · CC BY-SA 4.0
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Recipe
Small ChopsTunde's Table 
Femi's Small ChopsFemi's Small Chops 
Wale's Supper Club
Eno’s Calabar Kitchen
Ijeoma’s Home Kitchen
Golden weekend puff-puff
Soft in the middle, golden on the outside. The kind of small chops that disappear before they reach the table.
Photo by Afrolems ; cropped by Off-shell · CC BY-SA 4.0
Image details
Resized and cropped for display. Image remains under its original license.
60 minPreparation
15 minCooking
6Servings
What you’ll need
6 servings
Let’s get cooking
- 1
Whisk the flour, sugar, yeast, nutmeg, and salt in a large bowl. Gradually stir in warm water to make a thick, stretchy batter.
- 2
Cover and leave in a warm place for 45–60 minutes until the batter is risen and bubbly.
- 3
Heat about 5 cm of oil in a deep, heavy pot over medium heat. Keep the pot no more than half full.
- 4
Carefully drop small spoonfuls of batter into the oil, working in batches. Turn the pieces and fry for 3–4 minutes until golden and cooked through.
- 5
Lift onto a rack or kitchen paper. Let cool briefly before serving.
A little kitchen wisdom
Try one small piece first to check the oil temperature. If it colours too quickly before cooking inside, lower the heat.
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