Fried Dough · Sweet snack

Puff-Puff

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In French-speaking Cameroon it is called beignet, and the breakfast of beignets, beans, and corn porridge is known by its initials: BHB, for beignets, haricots, bouillie.

Puff-puff is a ball of lightly sweetened, yeasted dough deep-fried until it puffs up and turns golden brown, crisp on the outside and airy inside. Street vendors sell it hot in bulk, often alongside a savory bean stew for a combination known as puff-puff and beans.

Why it's made this way: Made from a handful of cheap staple ingredients — flour, sugar, and yeast — puff-puff is quick and inexpensive to fry in large batches, making it a go-to street snack and a fixture at gatherings across Cameroon.