Puff Puff & Pepper Stew Recipe

Prepare yeast

In a small bowl, combine the warm water (3 tbs) and 1 tsp instant dry yeast with 1 tsp of the granulated sugar from the measured amount. Stir gently and let sit for 5 minutes until frothy. If it doesn't froth, the yeast may be inactive; start again with fresh yeast.

Make batter

In a medium mixing bowl, whisk together 1 cup all-purpose flour, remaining 1 1/2 tbsp granulated sugar, and 1/4 tsp salt. Make a well in the center and add the frothy yeast, 1/4 cup warm milk, 1/4 cup (measured) vegetable oil, 1/4 tsp vanilla (optional), and the egg (optional). Mix with a wooden spoon or spatula until a slightly thick, smooth batter forms. The batter should be thick but pourable; adjust with a tablespoon of warm water or milk if too thick.

First rise

Cover the bowl with plastic wrap or a clean towel and let rise in a warm place for 45–60 minutes, or until doubled in volume and airy. The batter will develop bubbles and become noticeably lighter.

Heat oil

Pour about 1 to 1 1/2 inches of vegetable oil into a heavy-bottomed pot or deep frying pan (use remaining oil from the measured 1/2 cup as needed to reach this depth). Heat over medium heat until the oil reaches 350°F (175°C) or a small piece of batter sizzles and browns in about 30–45 seconds. Maintain medium heat — too hot will brown the exterior before the inside cooks.

Fry puff puff

Using a small cookie scoop, two spoons, or lightly oiled hands, shape the batter into roughly 1 1/2–2 inch balls. Carefully drop 3 pieces at a time into the hot oil (do not overcrowd). Fry, turning occasionally, until golden brown on all sides, about 3–4 minutes per batch. Remove with a slotted spoon and drain on paper towels.

Serve

Allow puff puff to rest 1–2 minutes so the interior finishes cooking. Serve warm alongside the pepper stew (see below).

Prep vegetables

Core and seed the red bell pepper and roughly chop. Roughly chop the onion. If using fresh tomatoes, blanch (optional) and roughly chop. Peel the garlic cloves and mince. Chop the scotch bonnet in half, remove seeds if you prefer less heat, and finely chop (wear gloves or wash hands thoroughly afterwards).

Blend peppers and tomatoes

Place the red bell pepper, scotch bonnet (or half), and fresh tomatoes (or canned tomatoes) into a blender and pulse until a coarse purée forms. Alternatively, finely chop by hand for a chunkier texture.

Sauté aromatics

Heat 2 tbsp vegetable oil in a medium skillet over medium heat. Add the chopped onion and sauté 3–4 minutes until softened and translucent. Add minced garlic and 1 tsp minced ginger and cook 30–45 seconds until fragrant.

Cook pepper-tomato base

Add 1 tbsp tomato paste to the skillet and cook for 1 minute to remove rawness. Pour in the blended pepper-tomato mixture and stir to combine. Cook at medium-high heat for 8–10 minutes, stirring occasionally, until the mixture reduces and the raw vegetable smell diminishes.

Season and simmer

Stir in 1/2 seasoning cube (or to taste), 1/2 tsp salt, and 1/4 tsp black pepper. Add 1/4 cup water or stock to loosen the sauce if it appears too thick. Reduce heat to low and simmer gently for 6–8 minutes to develop flavor.

Finish

Taste and adjust seasoning. Stir in chopped fresh basil or parsley (1 tbsp) if using. If you prefer a smoother stew, briefly pulse with an immersion blender. Keep warm until puff puff are ready to serve.

Serve together

Place 3 warm puff puff on a plate and spoon 1/4 to 1/3 cup of pepper stew alongside or over them, depending on preference. The sweet, airy puff puff balances the spicy, savory stew.