Puff-puff is a traditional snack made of fried dough and eaten across Africa, especially in the west of the continent.

Puff-puffs are generally made of dough containing flour, yeast, sugar, butter, salt, water and eggs (which are optional), and deep-fried in vegetable oil to a golden-brown color.

Like the French beignet and the Italian zeppole, puff-puffs can be rolled in any spice or flavoring such as cinnamon, vanilla and nutmeg.

In Francophone West Africa it is known as gato in Guinea and Mali (from the French gateau) and beignet in Senegal and Cameroon, as well as in The Gambia.

[2] Other names for the dish include buffloaf (or bofrot) in Ghana, botokoin in Togo, bofloto in the Ivory Coast, mikate in Congo, micate or bolinho in Angola, fungasa in Chad, legemat in Sudan, kala in Liberia, and vetkoek, amagwinya, or magwinya in South Africa and Zimbabwe.