“Iru Puff Puff?”
When you are ready with your placards to march against what Afrolems is doing to puff puff, I will be right there with you. On a serious note, I did promise a journey and for me I have to explore both the easy and difficult journeys. This one was particularly difficult for me because I was not sure how far to take it. Do I add crayfish and a hint of bleached oil to make it ayamase flavoured? Or do I keep it somewhat approachable for beginners? I chickened out and chose the beginner route even though for some, it will still be a bit much.
A few things that happened while I started on this journey today;
- The amount of Iru used was smaller because I was scared to overwhelm the puff puff but it ended up being mild. I don’t know if its because I really rinsed the iru before blending into a paste.
- I started out wanting to use 1 tablespoon of Iru but it seemed a little too much so I opted for 1/2 teaspoon and well it came out wild so you can add a little more.
- The cheese you use is important. I used mild cheddar cheese. If you use matured cheddar, thats probably all you will taste.
- I think garlic and parsley in this mix will not be a bad idea so if you go that route, please tag me and let me know how that goes.
- I preferred a drizzle of honey on the puff puff but you can skip this.
RECIPE FOR IRU PUFF PUFF
- 1/2 Teaspoon Iru Paste (Blended Iru)
- 1/2 Cup All Purpose Flour
- 1 Teaspoon Baking Powder
- 1/4 Cup Plain Yoghurt + 3 Tablespoons Yoghurt
- 1 Tablespoon Grated Cheddar Cheese (Mild)
- Pinch Salt
- 1 Tablespoon Honey (Optional)
- Oil for deep frying
In a bowl, mix your flour, baking powder and salt.
Add your yoghurt and mix till smooth and stretchy.
Fold in your iru paste and cheese and set aside.
Heat your oil on low to medium heat and fry till golden brown.
Serve hot with honey drizzled over it.