Bofrot is a popular Ghanaian street food that is quick to make. It’s delicious and addicting.
What is bofrot?
Bofrot is commonly known in Ghana as a street food which mostly goes with hausa porridge. There are several variations of the bofrot.
Other tribes in Ghana call it togbei.
The major and basic ingredients used to fry boflot is flour. Other ingredients used are sugar, yeast, water, milk (optional), salt and oil.
Deep frying method is used to fry bofrot
What to serve bofrot with
Bofrot can be served with most breakfast meals. See the list of foods that can be
- Hausa koko
- Corn dough porridge
- Rice water
- Amongst others
Bofrot can be served as a snack or side dish. They are enjoyable at any time of the day with or without a side dish.
Delicious Bofrot Recipe
The recipe and ingredients used actually determines the type of bofrot. Bofrot is similar to puff-puff and doughnuts.
- warm water
- active dry yeast
- vegetable oil
- spice optional
- Mix salt, sugar, water, and yeast . Set aside for 5 minutes.
- Add flour and mix.
- Let the mixture rise for approximately 1- 2 hours
- Ina large,sauce pan pour vegetable oil into a pot, until it is at least 3 inches (or about 5 centimeters) high (too little will result inflatter balls), and place on low heat.
- Test to make sure the oil is hot enough by putting a ‘drop’ of batter into the oil. If it is not hot enough, the batter will stay at the bottom of the pot rather than rising to the top.
- Using your hands grab a little bit of mixture at time and drop in the oil.
- When the oil is hot enough, use a spoon to dish up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball.
- Fry for a few minutes until the bottom side is golden brown.
- Turn the ball over and fry for a few more minutes until the other side is golden brown.
- Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.
- If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter
For a softer puff puff, add about 1-2 tablespoons more water. Some people find it a little bit hard after it stays out. Do not over crowd the frying pan, it will absorb excess oil and sometimes make it soggy. You may cut back on the salt, if you are watching your salt intake, about 1 teaspoon salt will do.
Tried this recipe?Let us know how it was!