Yeast gives Nigerian puff-puff its characteristic fluffy, doughnut-like texture.
Puff-puff is made from a simple sweet yeast dough containing flour, sugar, water, and usually nutmeg or another flavoring. The dough is left to ferment and rise before spoonfuls are dropped into hot oil. Frying produces a browned exterior and a soft, airy interior.
The snack is widely sold by street vendors in Nigeria and other parts of West Africa. Recipes differ in sweetness, shape, and seasoning, but yeast remains central to the classic risen version. It is commonly eaten warm as a snack, breakfast item, or party food.
Puff-puff is sometimes compared with doughnuts, and the comparison is useful for texture, but the two are not identical. Puff-puff is often made without a filling or glaze and is formed into irregular balls rather than rings. Baking powder versions exist, but they are adaptations rather than the defining traditional method.