What's puff puff called around the world? 🌍
A glossary by Puff Puff Ministry
Puff puff is an experience to be shared and a global treat. Apart from spreading the joy of these lovely fried dough balls with people in the UK, we believe it is our mission to connect puff puff lovers across the world.
Whatever it is known as in your country or culture, our puff puff glossary* will surely make your day. ✨
We love discovering what puff puff is called in other countries, so we started 'Puff Puff Around the World' to share variations of fried dough balls everywhere.
*This list will be updated on a regular basis.
Puff puff around the world
Puff puff is known as Mikate in Lingala. The ingredients are similar to Nigerian puff puff, consisting primarily of flour, yeast, sugar and water. Mikate is typically enjoyed with peanuts or peanut butter and can be eaten with hot sauce.
Gulab Jamun is one of India's most loved desserts, which is also popular in Pakistan, Bangladesh and Nepal. Unlike puff puff, these are soaked in a rose-flavoured sugar syrup after frying. Gulab Jamun is a crowd pleaser at Indian parties, weddings and festivals. As Nigerians, we can relate to this because there is no party without puff puff.
Puff puff is known as Kala in Liberia. Like Nigerian puff puff, the main ingredients are flour, sugar and yeast, but it can include eggs and milk. You can also add some pepper for an extra kick.
Bur Saliid is Somalia's version of puff puff. It is usually served during Eid but can be enjoyed as part of afternoon tea with samosas or dipped in basbaas (Somali hot sauce). Bur Saliid can be made without eggs, which means you can have vegan options just like our puff puff.
Trinidad and Tobago
Pholourie is a popular savoury snack in Trinidad, but also enjoyed in Guyana and Suriname. Unlike traditional puff puff, pholourie contains split pea flour, turmeric, cumin, garlic, pepper, onions and culantro. The spiced dough balls are then served with mango or tamarind chutney.
Puff puff is known as Lokma, a traditional dessert dating back to the 20th century. Lokma is soaked in syrup or honey and can be topped with chocolate sauce, honey, cinnamon, sesame or grated walnuts.