| Puff-puff and beans |
Hello, lovely readers. Today I’m sharing one of my all-time favorite comfort foods: puff-puff and beans. Known in French as “Beignets Haricots” and affectionately called “Achombo” in parts of Cameroon, this simple combination is a beloved street-food classic.
During my university days, Achombo was a lifesaver. With a few coins I could stroll to an Achombo stall and buy a filling meal. The vendor stalls were always full of students bargaining and ordering—calls like “Mami put me puff-puff for 200,” or “add me pepper,” filled the air. My usual order was puff-puff for 100 CFA and beans for 50 CFA—a cheap and satisfying way to get full.
For years, the women who sell puff-puff and beans have relied on this dish as a steady source of income because people keep coming back for it. The appeal is simple: it’s delicious, affordable, and comforting.
As kids, we would celebrate when there were beans on the stove but nothing to go with them. Someone would be sent to buy puff-puff, and the whole family would enjoy that simple, memorable meal together.
If you’ve never made puff-puff at home, you’ll be pleased to know it’s quick and requires just a few common ingredients. You don’t need to wait for the street vendor—bring Achombo into your kitchen and enjoy fresh, warm puff-puff with beans anytime.
Puff-Puff
Preparation time: 80 mins
Cooking time: 30 mins
Total Time: 1 hour 50 mins
Serves: 4-6
Ingredients:
2 cups all-purpose flour
1 teaspoon active dry yeast
1/2 cup sugar
1/2 teaspoon salt
1 1/2 cups warm water
1 litre vegetable oil for frying
Instructions:
– Dissolve the yeast in a small portion of the warm water and let it sit for about 5 minutes until foamy.
– Combine the flour, sugar, salt, and the yeast mixture. Add the remaining warm water and mix by hand until you have a smooth, slightly thick batter. The texture should be neither too watery nor too stiff—you want a scoopable batter that holds shape in your hand.
– Cover the bowl with plastic wrap or foil (plastic wrap works best to retain warmth) and set it in a warm place to rise for about an hour, or until noticeably increased in volume.
– Heat oil in a deep pan over medium to medium-high heat. Avoid very hot oil, which will brown the outside before the inside cooks. Test one puff-puff first: drop a small spoonful of batter into the oil and see if it puffs and cooks through. If it does, use your hands, a spoon, or an ice cream scoop to drop portions into the oil—don’t overcrowd the pan.
– Fry until golden brown on one side, then flip to cook the other side. Remove with a slotted spoon and drain on paper towels to remove excess oil.
– Let the puff-puff cool for a couple of minutes before tasting to avoid burning your mouth.
Beans:
– If using dried beans, soak them if desired, then boil until tender (about two hours depending on the bean type and whether you pre-soaked). Add salt toward the end so the beans absorb the seasoning.
– Drain the cooked beans. In a pan, heat a little oil, sauté chopped onions, then add blended garlic, ginger, celery, and parsley. Briefly fry the aromatics, add the beans, season with bouillon (maggi) and salt, and stir to combine. Adjust seasoning to taste.
Notes:
– If your dough doesn’t rise, place it in a slightly warmed oven (turned off) to encourage proofing.
– For a richer version, add some powdered milk to the batter for an “ajebutter” style puff-puff.
I hope you try this recipe and enjoy it as much as I do. Send me your feedback when you make it. Love and hugs!