Home cooking attempt — Puff Puff from scratch

I spent an afternoon making Puff Puff from scratch following a traditional recipe. Getting ogiri fermented seeds right was the main challenge — it's not as straightforward as it looks. The complex and robust result was rewarding once I got it right.

suya spiced meat skewers are eaten across West Africa but claim deep Nigerian roots. I served it with zobo hibiscus drink as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Puff Puff yourself gives you a new appreciation for what goes into it at a restaurant.