puff puff

Make puff puff like a pro. Very simple method! I have several recipes for puff puff but this is great for beginners!

Hello beautiful people, today I bring to you one of my all-time favourite recipes; puff-puff and beans.

Please see method above

The Francophones call it “Beignets Haricots” . 

I memember back in my youth , this was a favourite for breakfast 😋.  If not eaten with beans,it was  pap also known ogi /Akamu. 


Puff puff and beans is a very popular meal eaten either for breakfast  or as a snack and sold by street food vendors in most African countries being sold on the side of the streets .  This  to be a reliable source of livelihood over the years in Cameroon. This is because people keep buying it and never get tired of eating it. That’s how good it is 😉

While growing up Puff puff was an all time favourite snack ❤ 

Those days were memorable and still is an all time favourite . A great snack for kids too as its finger picking and filling too !

Puff puff and beans is an all time family  favourite in my home .

There’s a reason why people keep scrambling to eat puff-puff and beans. That combination is the truth! And, you know what? Puff-puff is one of the easiest things to make with few ingredients i believe anyone can make this delicacy at home .

Get into your kitchen and bring this finger licking snack right into your home!


2 Cups All Purpose Flour

1 Tablespoon or 2 Teaspoons Active Dry Yeast


1 Teaspoon Ground Nutmeg . Cinnamon too can be used if you do not have nutmeg.

2 Cups Warm Water

Little bit of powder chilli

1/2 Cup Ground Sugar

Little bit of salt 


Put yeast into part of the warm water and set aside for 5 minutes

Add in all other ingredients plus water and mix well with your hand.

It should neither be too light nor too thick. You should be able to hold a good quantity in your hand. Please see clip for texture 

Cover with a plastic wrap and a cloth over it. A regular pot too will do as long as the area where you will leave the puff puff mixture is warm, the  mixture will still rise . Foil paper too can be used.  I prefer the plastic wrap or using an ordinary pot with its cover because it retains heat well and your puff-puff has to keep warm.

Keep to rise for 1 hour max. In most cases with good active yeast used, the dough should rise 

Now heat up your oil on slightly above medium heat (Avoid very hot oil as puff-puff will get burnt without cooking properly).

Test fry one puff-puff first. If it comes up and fries well then fry the rest by putting into oil with your hands or using a table spoon. You could also use an ice cream scoop to put the mixture into the oil if you do not like using your hands or if you find it difficult using your hands. Another tip is to also avoid crowding the pan with many puff-puffs at once so they can all cook evenly. 

Remove and place on paper towels to absorb the excess oil once completely cooked.

When its brown then thats a sign its cooked . Don’t taste one yet. I know this is the exciting bit ; your mouth will be watering at this stage 🤣.

It will burn your mouth. Be careful  Lol.

Give it two minutes to cool and start munching!

ingredients for this recipe


pinto beans

In this recipe I used canned beans. Its very quick and no need of soaking the beans for at least an hour as you would do with beans from the packet. It needs to be soaked before . 

Below is another puff puff and beans recipe ⬇

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