Puff-puff

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 (although it is not based on the same dough as the French pastry of the same name), ligemat in Sudan and kala in Liberia, is a traditional African snack made of fried dough. The prominence of this delicacy stretches even to the eastern and southern edges of West Africa, where it is mostly known as mandazi.[1]

Puff-puff

Alternative names	Boflot, kala, mikate, togbei
Type	Doughnut
Course	snack, breakfast
Place of origin	Sub-Saharan Africa
Main ingredients	Flour, yeast, sugar, salt, butter, water, eggs, vegetable oil
Variations	Eggs and butter are optional
Cookbook: Puff-puff   Media: Puff-puff

Puff-puffs are made of dough containing flour, yeast, sugar, butter, salt, water and eggs (which are optional), and deep fried in vegetable oil to a golden brown color. Baking powder can be used in place of yeast, but yeast is more common. After frying, puff puffs can be rolled in sugar. Like the French beignet and the Italian zeppole, puff-puffs can be rolled in any spices/flavoring such as cinnamon, vanilla and nutmeg. This form a fusion style of cooking puff-puffs served with a fruit dip such as strawberry or raspberry. Puff puff can be eaten plain, or with any other addition. For instance, Cameroonians enjoy puff puffs with beans, coffee, and other beverages for breakfast.

Puff-puffs are mentioned in the book Behold the Dreamers by Imbolo Mbundu.[2]

Bofrot street vendor in Ghana