Ghanaian
Bofrot
Ghanaian bofrot are softly fermented, lightly spiced fried dough balls with a golden crust and tender, chewy middle. They are often enjoyed warm as a street snack or breakfast with porridge or tea.
Ingredients
- All-purpose flour1 cup
- Granulated sugar3 tablespoons
- Instant yeast1 teaspoon
- Ground nutmeg1/4 teaspoon
- Salt1/4 teaspoon
- Warm water1/2 cup plus 1 tablespoon
- Neutral oil, for deep-frying3 cups
Method
- Combine the flour, sugar, yeast, nutmeg, and salt in a mixing bowl.
- Add the warm water gradually while mixing with your hand or a wooden spoon until you have a thick, sticky, elastic batter that drops slowly from the fingers.
- Beat the batter for 3 to 4 minutes to develop a smooth, stretchy texture.
- Cover the bowl with a clean towel and leave in a warm place for about 1 hour, until the batter is bubbly and nearly doubled.
- Heat the oil in a deep pot over medium heat to about 170°C, or until a small drop of batter rises steadily with gentle bubbling.
- Wet your fingers or a spoon with water, scoop small portions of batter, and carefully drop rounded balls into the hot oil without crowding the pot.
- Fry, turning often, for 4 to 6 minutes until the bofrot are deep golden brown and cooked through.
- Lift the bofrot out with a slotted spoon and drain on paper towel.
- Serve warm, plain or with Hausa koko, tea, or a light dusting of sugar if desired.
Common questions
Can I substitute active dry yeast for instant yeast in bofrot?
Yes. Use the same amount, but dissolve the active dry yeast in some of the warm water first and let it sit 5 to 10 minutes until foamy. The rise may take a little longer than with instant yeast.
How long does bofrot take from mixing to frying?
Plan for about 1 hour 20 minutes total. Mixing and beating take 10 to 15 minutes, proofing takes about 1 hour, and frying usually takes 15 to 20 minutes depending on batch size.
Why are my bofrot dense or raw in the middle?
This usually happens if the batter is too stiff, underproofed, or the oil is too hot. The batter should be thick and sticky, not dough-like, and the oil should stay around 170°C so the outside browns without burning.
How should I store leftover bofrot?
Cool them completely, then store in an airtight container at room temperature for up to 1 day or in the fridge for 3 days. Reheat in a low oven or air fryer to bring back some crispness.
What should I serve with bofrot?
Serve bofrot warm as a snack with tea, coffee, or hot chocolate. They also go well with savory dips or stews, but traditionally they’re often eaten plain or alongside Hausa koko.