Nigerian Cassava Cheese Puffs (Gluten-Free Ogi Buns)

How to Make It

1. 1

   Preheat & Prepare

   Preheat your oven to 200°C (390°F) and lightly grease a mini muffin tin or line a baking tray with parchment paper. Allow all ingredients to come to room temperature before beginning — this is critical for achieving the characteristic stretchy, airy crumb.

   Tip: Cold eggs or cold milk will cause the dough to seize and prevent proper binding. Rest ingredients out of the fridge for at least 20 minutes prior.
2. 2

   Warm the Fat and Milk

   In a small saucepan over medium heat, combine the warm milk and palm oil. Heat gently until just steaming — do not boil. The fat should be fully melted and incorporated into the milk. Remove from heat immediately once steaming begins.

   Tip: This hot liquid will partially cook the cassava starch in the next step, creating the characteristic chewy, gelatinised texture that makes these puffs so satisfying.
3. 3

   Gelatinise the Cassava Starch

   Pour the hot milk-and-oil mixture over the sifted cassava starch in a large mixing bowl. Stir vigorously with a wooden spoon or silicone spatula until a rough, clumpy dough begins to form. The dough will look crumbly at first — this is normal. Allow it to cool for 3–4 minutes until it is warm but comfortable to handle.

   Tip: Do not skip the cooling step before adding eggs. Adding eggs to excessively hot dough will scramble them and compromise both texture and protein quality.
4. 4

   Incorporate Eggs and Seasoning

   Add the eggs one at a time to the warm dough, kneading each fully into the mixture before adding the next. Add the sea salt, garlic powder, ground uziza or scent leaf, and black pepper. Knead for 2–3 minutes until the dough is smooth, pliable, and slightly sticky. It should hold its shape when rolled into a ball without cracking.

   Tip: If the dough feels too dry or cracked, add milk one teaspoon at a time. If too wet and unworkable, dust lightly with a small amount of additional cassava starch.
5. 5

   Fold in the Cheese

   Add the finely grated wara cheese to the dough and knead until evenly distributed. The cheese will further bind the dough and contribute protein, calcium, and flavour. Avoid overmixing at this stage — fold the cheese in with gentle but firm strokes.

   Tip: For a stronger smoky flavour, reserve a small pinch of cheese to press onto the top of each puff before baking. This creates a golden, flavourful cheese crust.
6. 6

   Portion and Shape

   Lightly oil your hands with a small amount of palm oil. Divide the dough into 12 equal portions and roll each into a smooth ball approximately the size of a golf ball. Place them spaced 2–3 cm apart on the prepared baking tray, or press gently into the wells of a mini muffin tin for a more uniform shape and even browning.

   Tip: Uniform sizing ensures even cooking. Use a kitchen scale for precision — each ball should weigh approximately 45–50 g.
7. 7

   Bake to Golden Perfection

   Bake in the preheated oven at 200°C (390°F) for 20–25 minutes, until the puffs are deeply golden on the outside and have puffed up noticeably. Resist the urge to open the oven in the first 15 minutes — this will cause deflation. The puffs are done when they sound hollow when tapped on the bottom and the exterior is firm and golden.

   Tip: Every oven behaves differently. Begin checking at 20 minutes. The interior should remain slightly soft and stretchy — overbaking will result in a dry, crumbly puff rather than the desired chewy texture.
8. 8

   Rest and Serve

   Remove from the oven and allow to cool on a wire rack for at least 5 minutes before serving. The interior will continue to set as it cools slightly. Serve warm as a breakfast bite, mid-morning snack, or alongside a bowl of warm ogi (fermented corn porridge) or Nigerian pepper soup for a complete, nourishing meal.

   Tip: Leftover puffs can be stored in an airtight container at room temperature for up to 24 hours, or refrigerated for up to 3 days. Reheat in an oven or air fryer at 180°C for 5 minutes to restore crispiness. Avoid microwaving, which renders them rubbery.