Ghanaian Dry Boflot Recipes By Nanaaba’s Kitchen

Ghanaian Dry Boflot Recipes By Nanaaba's Kitchen


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Ghanaian Dry Boflot Recipes By Nanaaba's Kitchen
Yields6 Servings
Prep Time1 hrCook Time40 minsTotal Time1 hr 40 mins

African Puff puff is a deep-fried dough. They are made from yeast dough, shaped into balls and deep-fried until golden brown. It has a doughnut-like texture but slightly more chewy. It is a very common snack eaten by so many countries but with different names and a little bit of variation in the mode of preparation.

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.

 ½ cup sugar (white granulated)
 ¼ tsp salt
 ½ tsp nutmeg (grated or powdered)
 1 egg
 1 tbsp sour cream
 50 g butter
 3 tbsp evaporated milk
 150 ml water

Ingredients

 ½ cup sugar (white granulated)
 ¼ tsp salt
 ½ tsp nutmeg (grated or powdered)
 1 egg
 1 tbsp sour cream
 50 g butter
 3 tbsp evaporated milk
 150 ml water

Directions

Ghanaian Dry Boflot Recipes By Nanaaba’s Kitchen

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