Name: Ghanaian Dry Boflot Recipe By Nanaaba Akwa-Mushi
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Ghanaian Recipes
Ingredients: 1 tbsp instant yeast; ½ cup sugar; 500 g all purpose flour; ¼ tsp salt; ½ tsp nutmeg; ¼ tsp baking soda; 1 egg; 1 tbsp sour cream; 50 g butter; ½ tsp vanilla extract; 3 tbsp evaporated milk; 150 ml water

RatingDifficultyIntermediate

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.

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