Puff Puff (Nigerian Fried Dough Balls)

West Africa's favourite street snack: soft, chewy, lightly sweet dough balls with a hint of nutmeg, fried until golden. Makes about 30.

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Ingredients

For 6 portions

Mix the flour, yeast, sugar, salt and grated nutmeg in a large bowl.
Warm the water until just lukewarm. Pour it in and beat with a spoon or your hand for 2–3 minutes to a thick, smooth, sticky batter.
Cover and leave somewhere warm for 45–60 minutes, until doubled and full of bubbles.
Heat about 5 cm of oil in a deep, heavy pan to 170°C. The amount listed is what the puff puff absorbs. A small drop of batter should sizzle and rise slowly.
Scoop up a little batter with wet fingers and squeeze it between your thumb and finger, or use a small spoon, dropping golf-ball-sized pieces into the oil.
Fry in small batches for 3–4 minutes, turning, until evenly deep golden. They often turn themselves.
Drain on kitchen paper and eat warm.