Last weekend, I had a puff-puff party. It was the best puff-puff party I’d ever had. Been to.
The only one too :).
Anchored by the fact that my puff-puff game had improved considerably in a week of making it three times, and a comment J, my daughter made about said fried dough, I gathered a veritable force of ten plus ladies to feast.
On the subject of fried dough, this wasn’t one where I wanted to journey alone. I needed palates and eyes and mouths to tell me the faves.
I wanted to go sweet and savoury and so I prepared a number of variations on the theme. We had sweet plain puff-puff, and puff-puff flavoured with coconut milk and lemongrass extract. We had some of dried fruit soaked in liqueur, much like olieballen. We had sweetcorn, chili and basil puff-puff.
And the sides, oh boy, the sides were the most awesome bits:
Suya from Glover Court and Port Harcourt
Cinnamon sugar and what else?
Ehm, not sure.
The party began about 3pm.
The dough for the puff-puff? Made about 12.30pm. In an hour, they’d risen good and proper in the (not-lit) oven and I began the task of frying.
One of the challenges of keeping puff-puff from browning uniformly is the buoyancy of the puff-puff. There is a preferential desire for one side to brown. The key to overcoming? Filling the pan full of puff-puff so they stay turned when you flip.
I fried the plain and dried fruit batches first and put in a cooler with the lid ajar, so they stayed warm but didn’t get wet.
And then we ate, and ate and ate and talked and laughed and generally gisted.
It was a lovely way to spend a Sunday. With gorgeous-hearted women…
What would you serve at your puff-puff party?