Kardea fries up puff puff, which are popular West African deep-fried doughnuts, and serves them with a sweet mango-papaya sauce!
Puff Puff with Mango-Papaya Sauce
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 2 hr (includes rising time)
Active: 1 hr 15 min
Yield: about 4 dozen puff puff
Ingredients
Dough:
3 cups soft wheat self-rising flour, such as White Lily
1 cup sugar
One 1/4-ounce packet instant yeast
3/4 teaspoon ground nutmeg
1 1/2 cups warm water (120 to 130 degrees F)
2 teaspoons vanilla extract
Vegetable or peanut oil, for frying
Mango-Papaya Sauce:
2 cups chopped papaya
1/4 cup lime juice
3 tablespoons sugar
2 mangoes, peeled, pitted and cut into chunks
Directions
Special equipment: Immersion blender
For the dough: Whisk together the flour, sugar, yeast and nutmeg in a medium bowl. Add the warm water and vanilla and mix until thoroughly combined. Cover with plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.
For the mango-papaya sauce: Meanwhile, combine the papaya, lime juice, sugar and mango in a small saucepan. Cook over medium-low heat until the fruit begins to soften and fall apart, about 15 minutes. Use an immersion blender to puree the sauce.
Pour enough oil into a Dutch oven to reach 2 inches up the sides. Heat the oil to 325 degrees F. Line a rimmed baking sheet with a wire rack.
Dip a 1-tablespoon cookie scoop into the hot oil, then scoop the dough with it in batches and add to the oil. Fry the puff puff until golden brown and cooked through, 5 to 6 minutes per batch. Drain on the wire rack. Bring the oil back to temperature between batches.
Serve the puff puff warm with the mango-papaya sauce.