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Puff Puff Peppered Beef Sliders (3pm) Recipe

Name: Steaming Pots West Africa Cuisines Puff Puff Peppered Beef Sliders (3pm) Recipe
Cook time: 2 h
Total time: 2 h
Yield: 12 servings
Cuisine: African
Ingredients: 2 cups all-purpose flour; 2 tbs granulated sugar; 1 tsp instant yeast; 0.5 tsp baking powder; 0.5 tsp salt; 1 cups warm water; 1 unit egg; 0.5 tsp vanilla extract; 1 tbs neutral oil (for batter, optional for richer puff puff); 4 cups vegetable oil (for deep frying); 1 lb lean ground beef; 0.5 unit yellow onion; 2 tsp garlic cloves, minced; 0.5 unit scotch bonnet or habanero pepper; 0.25 cup red bell pepper, finely diced; 1 tbs tomato paste; 1 tsp soy sauce; 0.25 cup tomato, finely diced (optional); 0.5 tsp smoked paprika; 0.5 tsp ground black pepper; 0.75 tsp salt; 1 tbs vegetable oil; 2 tbs fresh cilantro or parsley, chopped (optional); 12 unit small lettuce leaves (butter or romaine); 12 slice sliced pickles; 0.5 cup spicy mayo (store-bought or mix mayonnaise with sriracha); 2 unit lime wedges

Inspired by Steaming Pots West Africa Cuisine

Time2h

Serves12

Make Puff Puff Peppered Beef Sliders (3pm) Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Puff Puff (West African Fried Dough)

2 cups 00 bread flour

2 tbs granulated sugar

1 tsp instant yeast

1/2 tsp Baking powder

1/2 tsp Celtic sea salt

1 cups warm water

1 unit Egg

1/2 tsp Watkins vanilla extract

1 tbs neutral oil (for batter, optional for richer puff puff)

4 cups vegetable oil (for deep frying)

Peppered Beef Filling

1 lb lean ground beef

1/2 unit yellow onion

2 tsp Garlic cloves, minced

1/2 unit scotch bonnet or habanero pepper

1/4 cup red bell pepper, finely diced

1 tbs tomato paste

1 tsp Aged soy sauce

1/4 cup tomato, finely diced (optional)

1/2 tsp Smoked paprika

1/2 tsp ground black pepper

3/4 tsp Celtic sea salt

1 tbs Tuscany sunflower oil

2 tbs fresh cilantro or parsley, chopped (optional)

Assembly & Garnish

12 unit small lettuce leaves (butter or romaine)

12 slice sliced pickles

1/2 cup spicy mayo (store-bought or mix mayonnaise with sriracha)

2 unit Lime wedges

Method

Puff Puff (West African Fried Dough)

Prepare the batter

In a large mixing bowl whisk together 2 cups flour, 2 tbs sugar, 1 tsp instant yeast, 1/2 tsp baking powder and 1/2 tsp salt until evenly combined.

Make a well in the dry mix and add 1 cup warm water, 1 egg (lightly beaten), 1/2 tsp vanilla and 1 tbs neutral oil. Stir with a wooden spoon or spatula until a thick, sticky batter forms. It should be scoopable but not pourable; add up to 1–2 tbs more water if overly stiff.

Cover the bowl with plastic wrap or a clean towel and let the batter rise in a warm place for 45–60 minutes, until doubled and slightly aerated. If using active dry yeast instead of instant, allow 60–90 minutes.

After rising, gently stir the batter to deflate slightly. Heat 3–4 cups vegetable oil in a heavy pot or deep fryer to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and float up slowly.

Using two spoons or a small ice cream scoop (~1 tbsp per puff), drop rounded spoonfuls of batter into the hot oil, frying in batches to avoid crowding. Fry 2–3 minutes per side, turning once, until golden brown and evenly puffed. Drain on a wire rack or paper towels. Keep warm in a 200°F (95°C) oven if making ahead.

Peppered Beef Filling

Prep aromatics: finely dice 1/2 yellow onion, mince 2 tsp garlic and finely dice 1/2 scotch bonnet or habanero (remove seeds for milder heat). Finely dice 1/4 cup red bell pepper and 1/4 cup tomato if using.

Cook the beef

Heat 1 tbs vegetable oil in a skillet over medium-high heat. Add the diced onion and sauté 2–3 minutes until softened and translucent. Add minced garlic and the chopped scotch bonnet and cook 30–45 seconds until fragrant.

Add 1 lb lean ground beef to the pan. Break it up with a spatula and cook until browned, about 5–7 minutes. Drain excess fat if the pan collects a lot of grease.

Stir in 1 tbs tomato paste, 1 tsp soy sauce, 1/2 tsp smoked paprika, 1/2 tsp black pepper, and 3/4 tsp salt. Add the diced red bell pepper and diced tomato (if using). Cook another 3–4 minutes to meld flavors and reduce any excess liquid. Taste and adjust seasoning.

Remove from heat and stir in 2 tbs chopped cilantro or parsley, if using. Keep warm until assembly.

Assembly & Garnish

Slice each warm puff puff horizontally about two-thirds of the way through to create a small pocket. If puff puff are very round, you can slice into halves like mini buns.

Spread about 1 tsp spicy mayo on both cut surfaces of each puff puff bun. Place a small lettuce leaf inside, add roughly 1.5–2 tbs of the peppered beef filling, and top with a sliced pickle.

If desired, squeeze a few drops of lime over the filling and finish with a little extra cilantro. Serve the sliders warm on a platter. Makes about 12 small sliders (depending on scoop size).