Posts Tagged ‘ snack ’

Peanut butter squares

These squares are pretty dangerous. Although I don’t have the exact recipe on hand (I’ll post it when I do!), I know it involves icing sugar, peanut butter, milk chocolate and more icing sugar. I’ve seen variations of this recipe that involve graham cracker crumbs or Rice Krispies, but I like this one because it’s basically like eating a Reese’s peanut butter cup. I haven’t even tried to figure out the calorie count per serving because I know if I do I’ll probably never eat one again. Fortunately, it doesn’t cost you anything to look at them!

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Puff Puff

Enough with the oibo chop, it’s time to mix things up a bit.

This is one of my favourite Cameroonian (ok, West African) meals. Puff puff is quite simple to make, it just requires some time to cook.

Before I continue, let me give credit where it is due, and add that the puff puff was cooked by my cousin. I’m learning to cook African food, but alas, the process has not been photogenic. I’m much better at eating it.

Puff Puff

Ingredients:

14g of instant yeast

4 cups flour

2 cups warm water (45°C so you don’t kill the yeast)

-1 tsp salt

-1 cup white sugar

-enough cooking oil (canola, sunflower seed, etc.) to deep fry

Directions:

In a large bowl or pot (not sure what size it is, but we use our lobster-boiling pot), dissolve the yeast in the hot water. Add in the salt, and then the sugar. Next, add the flour a cup at a time, making sure to mix it in evenly without overworking the dough.

When all the ingredients are combined, cover your pot or your bowl and place it somewhere warm, like next to a stove, by a heater, or next to a window that receives direct sunlight.

The next part is tricky to time, but basically you have to let the dough rise until it doubles in volume. This could take anywhere from 30 minutes to two hours, depending on the size of your batch, and the temperature of the room.

When the dough has doubled, get ready to fry!

In a second pot, add the oil until it is reaches a level of at least 6 cm. Heat the oil on low to medium heat. When you think the oil is hot enough, drop a bit of the batter into the pot. If it sinks, you need to wait a bit more, if it floats, you’re ready to fry.

While you are waiting for the oil to heat up, take a colander and line it with paper towel. Set aside nearby.

Next, use a tablespoon or a small serving spoon to spoon your batter, and another spoon to help you drop the batter into the pot. Alternatively, if you’re hardcore, you can form the balls with your hands and drop them into the pot. A good size for puff puff is about the size of a Timbit.  Be careful, when you drop them in, hot oil burns like hell–but I don’t need to tell you that!

Fry the balls until they turn a golden brown colour on one side, then turn them over and continue frying until the other side reaches the same level of brownness.

Using a pasta scoop (or some other utensil with slits), scoop the balls out of the oil and into the colander… then repeat this process until all your puff puff is cooked!

Puff Puff goes well with kidney beans and tomato sauce, but they are sweet enough that you can eat them on their own. Sometimes served with granulated or powdered sugar, they are often a staple at children’s birthdays or other gatherings. They don’t taste as good when they’re not fresh, so keep that in mind when you are planning your quantities.

Eet ze!