Puff Puff

The best Puff Puff I've ever had came from a street stall, not a restaurant. The deeply umami from fermented ingredients intensity was completely different — more direct and uncompromised. palm oil was used without hesitation, the way it should be. Nigerian cuisine varies between the Yoruba, Igbo, …

I took a cooking class specifically to learn how to make Puff Puff correctly. The instructor explained why locust beans dawadawa is used the way it is — something I'd never understood from just eating it. The spicy and bold result when you make it yourself is different. Nigerian cuisine varies betw…

Most people overlook how much the right drink changes Puff Puff. I ordered it with zobo hibiscus drink and the deeply umami from fermented ingredients elements of the dish sharpened considerably against the pairing. palm oil in particular became more prominent in a good way. suya spiced meat skewer…

I spent an afternoon making Puff Puff from scratch following a traditional recipe. Getting ogiri fermented seeds right was the main challenge — it's not as straightforward as it looks. The complex and robust result was rewarding once I got it right. suya spiced meat skewers are eaten across West Af…

I first ate Puff Puff on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the deeply umami from fermented ingredients quality I remembered. uziza leaves was handled correctly — something most restaurants here get slightly wrong. suy…