How To Prepare Ghana Bofrot

How To Prepare Ghana Bofrot

Bofrot is one of Ghana’s amazing snack that is taking anytime of the day.It’s refreshing, tasty and easy to make.

Bofrot has different names and depending on which part of the continent you are from. Some places call it puff puff, Toogbei, Mikate, Mandazi and beinye.

Bofrot can be served Hausa koko, rice porridge, tom brown, Weanimix, roasted peanut or yogurt 

OTHER INGREDIENTS ALTERNATIVES YOU CAN USE IN MAKING BOFROT

You can add eggs to this recipe to enrich the dough and increase the protein in the bofrot

Milk can used in place of water. The milk can be whole milk, skim, coconut milk or evaporated milk.

You can reduce the sugar to about to make it less sweet.

STORAGE AND REHEATING

Store leftover bofrot in a covered container at room temperature for up to 2 days. You can also keep in the fridge for up to 4 days.

Warm it in the microwave for 10-20 seconds or until they are warm throughout. Another option is to reheated them in a preheated oven for about 10-15 minutes.

RECIPE INGREDIENTS

4 cups of All purpose flour

1 cup Sugar

1 teaspoon Nutmeg

1 1/4 teaspoon Salt

3/4 cup Water

For Yeast Activation:

1 teaspoon Sugar

2 teaspoons Yeast

1 cup Warm water

DIRECTIONS ON HOW TO PREPARE GHANA BOFROT

1. In a Small bowl, add 1 teaspoon of sugar, 2 teaspoons of yeast. Mix well to combined and cover it. Set it aside for 5 minutes to activate.
2. In a separate bowl, add flour, sugar, nutmeg, and salt. Combine together and set it aside.
3. Once yeast is activated, a foam will appear at the top. Pour yeast mixture in the dry ingredients and mix to combine. 
4. Now when it comes to making puff puff the amount of water you add really depends on you, so if you like your puff puff very dense, don’t add lot of water but if you like it soft then you have to add just a little more of water to make it light and fluffy. 
5. Set it in a warm place for about 2 hours. Cover it to let it rise.
6. Under a medium heat, pour oil in a pot and allow it to heat up.
7. Remove dough and take out some of the air. Beat it to the side of the bowl using your clean hand or spatula.
8. Once it is smooth you scoop it up and you kind of throw and catch, by catching and you turn your hand over and squeeze it out. 
9. Then drop it into the oil and ensure that they are all placed with each having space to fry.
10. Once you drop everything, lower your heat to medium so that your doughnut do not cook on the outside and then the inside is still raw or bad. 
11. Fry until golden brown all round. Then remove and place on a tissue paper.

RECIPE TIPS 

1. Use ice scoop or two spoons to drop the dough into the hot oil in place of your fingers.
2. Do not put too many doughs into the frying oil at the same time to prevent soggy dough
3. The dough can be put in a microwave or oven or leave in the sunny or warm place to rise faster.
4. Do not let the dough to over rise for more than an hour and half.
5. Always make sure you adjust the temperature of the oil as needed. This helps prevent the bofrot from browning too quickly while the inside is not cooked.
6. Make sure the oil is hot before dropping the dough into the it. To prevent the dough from soaking the oil.
7. Use enough oil to fry the dough. If the oil is not enough for the dough to float in, then the bofrot will be flat.
8. Do not let the dough to over rise for more than an hour and half.

TRY OTHER SNACKS

AFRICAN EGG ROLLS

CARAMEL COCONUT BALLS

AFRICAN SUYA

PLANTAIN PANCAKE

RECIPE VIDEO

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

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How To Prepare Ghana Bofrot

Rating: 5.0/5

( 1 voted )

Serves: 4 Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 100 calories 5 grams fat

Ingredients

4 cups of All purpose flour
1 cup Sugar
1 teaspoon Nutmeg
1 1/4 teaspoon Salt
3/4 cup Water
For Yeast Activation:
1 teaspoon Sugar
2 teaspoons Yeast
1 cup Warm water

Instructions

• In a Small bowl, add 1 teaspoon of sugar, 2 teaspoons of yeast. Mix well to combined and cover it. Set it aside for 5 minutes to activate.
• In a separate bowl, add flour, sugar, nutmeg, and salt. Combine together and set it aside.
• Once yeast is activated, a foam will appear at the top. Pour yeast mixture in the dry ingredients and mix to combine.
• Now when it comes to making puff puff the amount of water you add really depends on you, so if you like your puff puff very dense, don’t add lot of water but if you like it soft then you have to add just a little more of water to make it light and fluffy.
• Set it in a warm place for about 2 hours. Cover it to let it rise.
• Under a medium heat, pour oil in a pot and allow it to heat up.
• Remove dough and take out some of the air. Beat it to the side of the bowl using your clean hand or spatula.
• Once it is smooth you scoop it up and you kind of throw and catch, by catching and you turn your hand over and squeeze it out.
• Then drop it into the oil and ensure that they are all placed with each having space to fry.
• Once you drop everything, lower your heat to medium so that your doughnut do not cook on the outside and then the inside is still raw or bad.
• Fry until golden brown all round. Then remove and place on a tissue paper.

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