Puff-Puff and Beans

INGREDIENTS FOR PUFF-PUFF

• 700g Flour

• 600ml Water
• 2 sachets of dry yeast
• 150 g Sugar
• 1 heaped teaspoon Salt
• Oil for frying

METHOD
 – Dissolve the yeast in a little warm water and stir until smooth.
 – Add the rest of the water as well as all the other ingredients,gradually add in sieved flour and mix with your hands until smooth. The consistency should be a little bit thicker than that of whipped cream and it should be stretchy.
You should already see tiny bubbles forming as an effect of the yeast.
 – Cover bowl and allow to sit for at least an hour to enable it to fully rise.
 – Prepare for deep frying by heating enough oil in a pot medium heat.
 – Before you start frying, wash hands properly, briefly mix the mixture with your hands, scoop up some of the batter and drop into the oil.
Now, to achieve a perfectly rounded puff puff, is a whole art in itself. Difficult to explain but I’ll try. I usually scoop up some of the mixture with my hand, then forming a fist, I squeeze and let some of the mixture slide out the bottom of my fist (between fingers and palm) and plop into the oil. If this is too complicated for you to understand, you can always use the trusted spoon 🙂
 – Continuously drop balls of mixture into oil until no space is left.
 – As soon as the underside turns golden brown, use a fry spoon to flip the balls so that the other side can get brown as well.
 – Remove puff puffs from oil and let them drain in a colander lined with paper towels.
 – Your puff puff is ready to eat.

INGREDIENTS FOR BEANS

• 1kg Red kidney beans
• Boiled beef
• 4 medium tomatoes
• Leeks
• Parsely
• 1 Onion
• 2-3 cloves Garlic
• Ginger (about the size of a clove of garlic)
• Beef stock
• Salt
• Beef cubes
• Pepper
• crayfish
• vegetable oil

METHOD
 – Sort beans and soak in water for about two hours.
– Boil soaked beans for about two hours until tender.
 – Strain water from beans using a colander and place the colander under a running tap to rinse the beans.
 – Slice/chop onions, garlic, ginger and leeks, tomatoes and grind crayfish.
 – Heat up oil in a pot. Add the onions, garlic, ginger and leeks and stir for about a minute.
 – Add the tomatoes and stir.
 – Let it fry for about 20-25 minutes so that it loses some of moisture making sure you stir regularly so it doesn’t burn. You can reduce the heat if necessary.
 – Add the beans & beef to the sauce and stir-fry for about 5 minutes.
 – Add about 1/4 litre beef stock (or a little less) such that the liquid is about the same level as the beans. Let it cook for about 15 minutes on medium heat.
 – Turn off the heat but leave the pot on the stove for a few more minutes.
Your beans is ready.

-Serve Puff-puff with beans or pap.