Bofrot, also known as Puff-Puff, is a traditional African snack that’s popular in many West African countries. In Ghana, it is a common street food, especially in cities like Accra, sold by street vendors. Many African countries have their own variations and different names for them; for instance, Nigerians call them puff-puff, and in the Congo, it’s Mikate. This delightful treat is perfect as a snack, breakfast, or even dessert. The taste is what matters the most!
This easy Ghana wet bofrot is delicious and Ghana’s popular snack food. The Bofrot is a slightly spiced and sweet yeasted dough fried in deep fry oil. In Ghana, this doughnut is usually made in the morning and paired with fermented corn porridge (Koko) as a breakfast menu.
Here’s a detailed recipe and some helpful tips to ensure you get that perfect golden, crispy exterior and soft, fluffy interior every time.
Authentic Ghana Dry Bofrot | Toogbei | Puff Puff Recipe | Beignets Croustillants In A Small Portion
Ingredients
Here’s what you’ll need to make these delicious Ghanaian doughnuts:
- 4 + 2/3 cups (575 grams) all-purpose flour
- 1 cup (200 grams) sugar (divided - 1 teaspoon set aside)
- 1 1/2 teaspoon nutmeg
- 1 1/2 teaspoon salt
- 1 tablespoon or 1 packet active dry or instant yeast
- 3 teaspoon vanilla
- 1 can evaporated milk (354 ml)
- 1 1/4 cup warm water (divided into 3/4 cups, 1/4 cup and 1/4 cup)
- Oil for frying
These basic ingredients are likely already in your pantry, making it easy to whip up a batch of bofrot whenever the craving strikes.
Read also: Baskets from Ghana
Step-by-Step Instructions
Follow these detailed steps to create the perfect bofrot:
1. Prepare the Yeast Mixture
If using active dry yeast, in a bowl, mix 3/4 cup of warm water and a teaspoon of granulated sugar with a tablespoon of active dry yeast and let sit for 5-10 minutes until foamy at the top. This indicates the yeast is active and ready.
2. Mix Dry Ingredients
In a separate large bowl, mix dry ingredients, flour, remaining sugar, salt, instant yeast if not using active dry yeast, and nutmeg.
3. Combine Wet Ingredients
Add your yeast mixture to your flour mixture, and slowly add the rest of the can of evaporated milk.
Read also: Ghanaian Business Profile: Franko Trading
4. Mix the Dough
Mix your vanilla with 1/2 cup of water and pour this in and continue to mix. Mix until you get a thick, stretchy but pourable mixture. Traditionally this is mixed with the hand for about 1 minute but you can use a whisk, hand mixer or stand mixer to form your very wet dough.
5. Let the Dough Rise
Cover with plastic wrap and place in warm place for 2 hours. Your mixture with double in size to make sure the bowl you have it in is big enough to it does not overflow.
6. Prepare for Frying
After 2 hours, punch down your wet dough using hands or spatula.
7. Heat the Oil
Pour a quart of oil into a deep pot so you can deep fry bofrot.
Read also: Ghana Soccer Jersey
8. Fry the Bofrot
Use hand or ice cream scoop and add drops of wet dough into your oil. The oil should be hot but not too hot too cook the outside of the dough before the interior is ready. You can test your first before to gauge how long it should fry in oil.
The bofrot should be in the oil for about a total of 10 minutes, 4-5 minutes per side and no less for large bofrot like the ones made here (12-14 bofrot).Use wooden chop stick to continuously turn the before as it is frying in the oil until it is a nice golden brown on the outside. The dough balls will start to float and you may have trouble browning equally as they turn in oil but be diligent about turning over the dough balls periodically.
9. Cool and Serve
Traditionally, bofrot is served at breakfast with tea, coffee, and porridges but can also be served as a dessert. Golden and fluffy, West African Puff-Puff (Bofrot) offers a crisp exterior and soft, sweet, spiced center for the perfect treat.
Tips for Perfect Bofrot
Here are some essential tips to help you achieve bofrot perfection:
- Dough Consistency: The dough should be thick and slightly sticky. If it's too wet, add a tablespoon of flour at a time.
- Oil Temperature: The oil temperature is the most critical part of this recipe. If it's too hot, the outside will burn while the inside remains raw. Too cool, and the bofrot will absorb too much oil, becoming greasy.
- Shaping the Bofrot: To get round shaped bofrot, make sure to form the dough into a ball with fingers or use two tablespoons to do it. You can use a dough dispenser or piping bag without a tip to pipe the dough into the oil.
- Testing the Oil: You test the oil by dropping a grain of rice into the oil and when it puffs up to the top and start cooking. Another method is to drop a small drop of bofrot batter into the oil and when the batter rises to the top, then the oil is ready to be used for frying.
- Adjusting Temperature: Always make sure you adjust the temperature of the oil as needed. If they brown on the outside before cooking through on the inside, the oil is probably too hot.
- Prevent Sticking: Dip your tablespoon for adding the batter to the fryer in the hot oil, to prevent the mixture sticking to it.
- Rising Time: Do not let the dough to over rise for more than an hour and half.
Serving Suggestions
Bofrot is traditionally enjoyed on its own as a snack or for breakfast, often paired with a cup of hot cocoa, tea, or coffee. Ghanaians typically have bofrot without any toppings, plain, as photographed but if you want, you can treat bofrots like you would a more confectionary doughnut and add toppings like Nutella, melted chocolate, jam etc.
Storage Tips
Bofrot is best eaten fresh. To store leftovers, place them in an airtight container at room temperature for up to 2 days. When ready to reheat the bofrot, you can warm it in the microwave for 10-20 seconds or until they are warm throughout.
Nutritional Information
The nutritional information for a serving of puff puff/bofrot (meaning one ball) is shown below with the assumption of 10% oil retention on deep fried foods.
| Nutrient | Value |
|---|---|
| Calories | Approx. 72kcal |
| Serving Size | 1 ball |
Enjoy making and sharing this delightful West African treat!
Popular articles:
tags: #Ghana
