PuffPuffSliders — Smokey Pan

Puff Puff Suya Sliders

Prep Time: 2 hrs (including rise time)

Cook Time: 30 mins

Servings: 10 sliders

A bold fusion of Nigerian street food and classic party sliders—fluffy, golden puff puff buns filled with spicy, smoky beef suya, a drizzle of hot honey, and a creamy sriracha mayo kick.

Ingredients

For the Puff Puff "Buns":

3 cups all-purpose flour

1½ cups granulated sugar

2 packets (14 g) active dry yeast

2 large eggs

1½–2 cups warm milk (as needed for soft, sticky dough)

For the Beef Suya:

1 lb steak (flank or sirloin), sliced very thin

2 tbsp vegetable oil

2 tbsp suya pepper (yaji spice)

1 tsp ground ginger

1 tsp garlic powder

1 seasoning cube (Maggi or Cerel)

½ tsp cayenne pepper

1 tsp smoked paprika

½ red onion, sliced into thin rings

For the Sauce:

3 tbsp mayonnaise

1 tbsp sriracha (or adjust to taste)

1 tbsp spicy hot honey (optional)

Fresh lime, for squeezing

Extra suya pepper (for dusting)

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Instructions

1. Make the Puff Puff Dough

1. In a large bowl, combine flour, sugar, and yeast.

2. Whisk in the eggs, then gradually add warm milk until the batter is smooth and slightly stretchy (it should be looser than bread dough but not runny).

3. Cover the bowl with a clean towel and let it rise in a warm place for 1–2 hours, or until doubled in size and bubbly.

2. Prepare the Suya

1. In a bowl, mix oil, suya pepper, ginger, garlic, seasoning cube, cayenne, and smoked paprika.

2. Toss the thinly sliced steak in the marinade and let sit for 15–30 minutes.

3. Add sliced onions to the mix.

4. Grill or bake at 425°F (220°C) until charred and fully cooked (about 10–15 minutes).

5. drizzle hot honey, squeeze fresh lime and add suya pepper

3. Fry the Puff Puff

1. Heat oil in a deep pan to 350°F (175°C).

2. Scoop medium-sized balls of dough (about the size of a ping pong ball) and gently drop them into the oil.

3. Fry until golden brown and round, turning occasionally.

4. Drain on paper towels and let cool slightly.

4. Assemble the Sliders

1. Slice each puff puff ball in half (like a burger bun).

2. Mix mayo and sriracha to make your sauce.

3. Spread a thin layer of the sauce on the bottom half of the puff puff.

4. Stack slices of suya, a few onions, and a drizzle of hot honey.

5. Top with the other puff puff half, secure with a toothpick, and lightly dust with extra suya pepper.

Chef’s Tip:

Serve on a dark slate board for dramatic contrast, garnish with sliced red chilies or microgreens for that “Instagrammable” finish.