Ghanaian Dry Boflot Recipe by Nanaaba Akwa-Mushi
This West African little ball-shaped, deep fried doughnut is a common food, however it bears several names from country to country. It is called togbei and bofrot in Ghana but also puff puff, kala or mikate, beinye and ligemat in other West African countries including Nigeria, Cameroon and Sierra Leone, while South and East Africa call their doughnut, mandazi.
1 tbsp instant yeast
½ cup sugar (white granulated)
500 g all purpose flour
¼ tsp salt
½ tsp nutmeg (grated or powdered)
¼ tsp baking soda
1 egg
1 tbsp sour cream
50 g butter
½ tsp vanilla extract
3 tbsp evaporated milk
150 ml water
CategorySnackCuisineGhanaian Recipes
Ingredients
1 tbsp instant yeast
½ cup sugar (white granulated)
500 g all purpose flour
¼ tsp salt
½ tsp nutmeg (grated or powdered)
¼ tsp baking soda
1 egg
1 tbsp sour cream
50 g butter
½ tsp vanilla extract
3 tbsp evaporated milk
150 ml water
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