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Puff-puff is a traditional snack made of fried dough and eaten across Africa, especially in the west of the continent. The name "puff-puff" is from Nigeria; as listed below, many other names and varieties of the pastry exist.
Puff-puffs are generally made of dough containing flour, yeast, sugar, butter, salt, water and eggs (which are optional), and deep-fried in vegetable oil to a golden-brown color. Baking powder can be used as a replacement for yeast, but yeast is a better option. After frying, puff-puffs can be rolled in sugar. Like the French beignet and the Italian zeppole, puff-puffs can be rolled in any spice or flavoring such as cinnamon, vanilla and nutmeg. They may be served with a fruit dip of strawberry or raspberry.
Other names for the dish include buffloaf (or bofrot) in Ghanaian cuisine, botokoin in Togo, bofloto in the Ivorian cuisine, mikate in Congo, micate or bolinho in Angola, fungasa in Chad, legemat in Sudanese cuisine, kala in Liberian cuisine, and vetkoek, amagwinya, or magwinya in South Africa, Botswana and Zimbabwe, and burmasa in Burkina Faso. The prominence of this dish stretches even to the southern and eastern edges of Africa, where it is mostly known as mandazi.
A similar dish can be found in Tonga, where it is known as keke‘isite (literally, yeast cake). The recipe is almost identical to that of puff-puff; however, it is sometimes fried in shortening or instead of vegetable oil.
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