ABSTRACT
Pupils will have a food-tasting session and use their scientific inquiry skills to ask questions about West African snacks and to create a criteria for what makes a good batch. Puff puff has a fluffy texture and a small donut-like appearance. Sometimes referred to as bofrot (Ghana), bolinho (Angola), mitake (Congo) or beignet (Cameroon), ‘puff puff’ is a widely used West African Creole term to identify the snack, which is made from flour, butter, yeast, salt, water and eggs. Share the puff puff balls among the class, encouraging them to take sips of water in between so that they can really grasp the texture, shape and size of the food product. Pupils need to present their investigation by drawing the method and listing the recipe ingredients, variables and instructions. Pupils could replicate the design and scientific inquiry learning process used for puff puff in place of another West African snack, like chin chin.
