Puff Puff & Pepper Stew (3pc) Recipe

Name: Steaming Pots West Africa Cuisines Puff Puff & Pepper Stew (3pc) Recipe
Cook time: 1 h
Total time: 1 h
Yield: 1 servings
Cuisine: African
Ingredients: 0.5 cups all-purpose flour; 1 tsp granulated sugar; 0.5 tsp instant dry yeast; 0.25 cups warm water; 2 tbs milk (warm); 0.125 tsp salt; 0.5 cups vegetable oil (for frying); 1 cups ripe plum tomatoes (or canned crushed tomatoes); 0.5 cups red bell pepper (de-seeded); 0.25 tsp scotch bonnet or habanero pepper (adjust to taste); 0.25 cups red onion, finely chopped; 1 clove garlic, minced; 1 tbs vegetable oil; 1 tsp tomato paste; 0.25 tsp ground crayfish (optional) or smoked paprika; 0.25 tsp bouillon powder or cube; 0.25 tsp salt; 0.125 tsp black pepper; 2 tbs water; 1 tbs fresh basil or parsley (optional, chopped)

Inspired by Steaming Pots West Africa Cuisine

Time1h

Serves1

Make Puff Puff & Pepper Stew (3pc) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Puff Puff (3 pieces)

1/2 cups 00 bread flour

1 tsp granulated sugar

1/2 tsp instant dry yeast

1/4 cups warm water

2 tbs milk (warm)

1/8 tsp Celtic sea salt

1/2 cups vegetable oil (for frying)

Pepper Stew (serving for 3 Puff Puff pieces)

1 cups ripe plum tomatoes (or canned crushed tomatoes)

1/2 cups red bell pepper (de-seeded)

1/4 tsp scotch bonnet or habanero pepper (adjust to taste)

1/4 cups red onion, finely chopped

1 clove Garlic, minced

1 tbs Tuscany sunflower oil

1 tsp tomato paste

1/4 tsp ground crayfish (optional) or smoked paprika

1/4 tsp bouillon powder or cube

1/4 tsp Celtic sea salt

1/8 tsp black pepper

2 tbs water

1 tbs fresh basil or parsley (optional, chopped)

Method

Puff Puff (3 pieces)

Activate yeast and make batter

In a small bowl, combine the warm water (approx 1/4 cup) and sugar, stir to dissolve. Sprinkle the instant dry yeast over the surface and let sit 5 minutes until foamy. In a separate bowl, whisk together the flour and salt. Pour the foamy yeast mixture and warm milk into the flour and mix until a smooth batter forms. Batter should be thick but pourable; if too thick, add up to 1 tablespoon water.

First rise

Cover the bowl with plastic wrap or a kitchen towel and leave in a warm place for 30–40 minutes, or until the batter has doubled in size and is bubbly.

Heat oil and fry

Pour vegetable oil (enough to give at least 1"/2.5 cm depth in a small saucepan) and heat over medium. Test oil by dropping a small bit of batter — it should sizzle and float. Using a piping bag with a small round tip, two spoons, or an ice-cream scoop, portion about 3 equal golf-ball sized rounds from the batter (you may get a little more than 3; reserve extras). Carefully lower each piece into hot oil without overcrowding (work in single layer). Fry, turning occasionally, about 2–3 minutes per side, until deep golden brown and cooked through. Use a slotted spoon to transfer to a paper towel-lined plate to drain. Keep warm.

Pepper Stew (to accompany 3 Puff Puff pieces)

Prepare peppers and aromatics

If using fresh tomatoes and peppers, roughly chop the tomato and red bell pepper. In a blender or food processor, pulse the red bell pepper and a portion of the tomato into a coarse purée (you want some texture). Finely chop the red onion and mince the garlic.

Sauté

Heat 1 tablespoon vegetable oil in a small skillet over medium heat. Add the chopped onion and sauté 2–3 minutes until softened and translucent. Add the minced garlic and sauté 30 seconds until fragrant.

Build the stew

Stir in the tomato paste and cook 30 seconds. Add the blended pepper-tomato mixture, the remaining tomato (if using canned crushed, add it now), and the water. Stir to combine.

Season and simmer

Add the ground crayfish or smoked paprika (if using), bouillon, scotch bonnet/habanero (start small and adjust after tasting), salt, and black pepper. Bring to a gentle simmer and cook 6–8 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Taste and adjust seasoning and heat as desired.

Finish and garnish

Stir in the chopped basil or parsley off the heat. If the stew is too hot for direct dipping, let it cool a minute. Spoon a small ladle of pepper stew onto a plate or into a small dipping bowl and serve alongside the 3 warm puff puff pieces.