It's indeed true when they say, ''Variety is the Spice of Life'.
You may be familiar with the usual recipe for making Puff-Puff but certainly not this twist. Making Puff-Puff with palm wine is something you never imagined could be possible. Since small chops remain a legendary snack at every Nigerian Owambe, a taste of this African palm wine-infused snack will take your tastebud on an ecstatic journey. Did you know? Back in the days, when yeast wasn’t processed in dry shelf sold product, the yeast from palm wine was used to leaven bread. Enough said already. In this recipe, only a small amount of palm wine will be used, so everyone in the family can come on this ride. Without further ado, let's get down with it at the Tiger Kitchen.
1 cup All-Purpose Flour
½ Teaspoon Tiger Chilli Pepper Powder
½ Teaspoon Tiger Nutmeg Powder
1 Teaspoon Baking Powder
1/3 cup Palm wine
1 Teaspoon Sugar
2 Tablespoons of Light Yoghurt
Oil for Deep Frying
Palm wine Glaze
1/4 cup Palm wine
3 Tablespoons Icing Sugar (You can reduce this for preference)
1 Teaspoon Melted Butter
1 Tablespoon Lemon Juice
- In a bowl, mix your flour, baking powder, Tiger Chilli Pepper, Tiger Nutmeg Powder and sugar and set aside.
- After a few minutes, pour into the mixture, palm wine and light yoghurt and mix until a smooth and stretchy consistency is achieved.
- In your pot or frying pan, add enough oil for deep frying. Then on low to medium heat, scoop your mixture in a little ball at a time and fry till golden brown.
- Take off the heat and set aside.
- To make your glaze, mix all the ingredients for making Palm wine glaze and place them on medium heat. Stir until it becomes a little thick, take off the heat.
- Coat your Puff Puff with the glaze to achieve a glossy and yummy look.
- Serve hot with a chilled glass of Gloria Cream Liqueur.
The taste of this twist of Puff Puff is more than you can imagine. Are you giving this recipe a shot anytime soon? Tell us in the comment section.