Comparing Puff Puff across three restaurants — an honest verdict

I ate Puff Puff at three different restaurants in the same week to compare. The results were illuminating. The use of ogiri fermented seeds varied significantly — only one got it right. The deeply umami from fermented ingredients profile should be consistent but interpretation differs widely.

Nigerian cuisine varies between the Yoruba, Igbo, Hausa, and other ethnic culinary traditions. The best version came from a Lagos buka local restaurant, which felt authentic. Fanta orange was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Puff Puff is larger than you'd think.