Ghanaian Dry Boflot Recipe By Nanaaba Akwa-Mushi

Ghanaian Dry Boflot Recipe By Nanaaba Akwa-Mushi
RatingDifficultyIntermediate
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Ghanaian Dry Boflot Recipe By Nanaaba Akwa-Mushi
Yields6 Servings
Prep Time1 hrCook Time40 minsTotal Time1 hr 40 mins

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)
 ¼ tsp baking soda
 1 egg
 1 tbsp sour cream
 50 g butter
 150 ml water

Ingredients

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

Directions

Ghanaian Dry Boflot Recipe By Nanaaba Akwa-Mushi

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