One thing I enjoy doing in the kitchen is experimenting. Sometimes it works on the first try, and sometimes it doesn't. This sardine puff-puff recipe definitely belonged to the second category.
I actually tried making it a few times before I finally got it right.
The very first time I attempted it, the puff-puff came out hard and wasn't properly cooked inside. I managed to make it a little better by adding some water to the batter, but deep down, I knew that wasn't really the right way to do it. The texture still wasn't what I wanted. When I was a kid, puffpuff with fish inside was sold along my street. This one had a different texture from the usual puff-puff, and I wanted to replicate that, but it was a disaster.
The funny thing is that I wasn't even planning to make sardine puff-puff in the beginning. My original plan was to make sardine bread. But I had never baked bread before, and I knew it would take me a while to figure it out. I wanted something quicker, so I started wondering, what if I tried making puff-puff with sardines instead?
I looked online for a proper recipe but couldn't really find one that matched what I wanted, so I decided to experiment until I found a method that worked.
This time, instead of trying to rush it, I prepared the batter exactly the way I would make normal puff-puff. I also used yeast instead of baking powder. Baking powder isn't bad, but I personally had much better results with yeast. The puff-puff became softer, lighter, and cooked much better inside.
If you enjoy trying simple homemade recipes, here's how I made mine.
Ingredients
- Flour
- Yeast
- Sugar
- Water
- Milk
- Margarine or butter
- Sardines
- Vegetable oil for frying
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| This is the yeast I used |
As always, I cook the African way. I don't usually measure ingredients with measuring cups or spoons. I estimate as I go, and after cooking something a few times, you naturally get better at judging the quantities. So don't worry too much about exact measurements.
How to Make Sardine Puff-Puff
- Start by dissolving the yeast in some lukewarm water.
- Add the sugar and stir until it dissolves.
- Once it has risen, stir it gently to remove most of the air bubbles.
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| Cover the mixture and put it in a warm place. You can wrap it in a cloth to help it rise faster. |
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| 30 to 45 minutes later |
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| Mix to get the air out |
- Now prepare the sardines. Remove them from the tin and break them into small pieces.
- Heat your oil.
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| Put pieces of sardine on the puffpuff mixture |
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| Cover one piece of sardine with the mixture properly |
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| Scoop it out using the spoon. Let the sardine be inside the mixture. |
- Fry until the puff-puff is golden brown on the outside and fully cooked inside.
- Serve warm and enjoy!
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| Drop it in the hot oil to fry till brown |
I was so happy when this version finally worked because I had almost given up after my earlier attempts. Sometimes all it takes is changing the method a little and being patient enough to try again.
If you're looking for a fun twist on regular puff-puff, this sardine version is definitely worth trying. It makes a lovely snack and is something a little different from the usual recipe.
If you try it, I'd love to know how it turns out for you.
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| My best moment was opening it and seeing the sardines |
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| Yummy |
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| 😋 |
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