Name: Bofrot, Boflot, Togbei
Eaten in: Ghana
Foodie: Linda
Is there a country/culture in the world that doesn’t have its version of fried dough? Ghana certainly does. The bofrot, bofloto are ubiquitous street snacks in that country. I like the doughy, chewy version with a slight tinge of nutmeg. I keep trying, but the ones I make never seem to taste quite the same as the ones sold outside, in restaurants or elsewhere. Nevertheless, this recipe came close enough.
Bofrot, Boflot, Togbei
Print recipe
| Serves | 8 |
| Prep time | 2 hours, 30 minutes |
| Cook time | 30 minutes |
| Total time | 3 hours |
| Meal type | Snack |
Ingredients
- ⅓ cup warm water
- 3 tablespoons Tablespoons plus 1 teaspoon of sugar
- ⅓egg ((beat a large egg, pour in measuring cup, then pour out ⅓ of it))
- 1 teaspoon yeast
- ½cup plus ⅓ cup unsifted flour of bread flour ((higher gluten content than regular white flour))
- ¼ teaspoon ground nutmeg
- ⅛ tablespoon baking powder
- pinch of salt
- oil for deep-frying
Directions
| 1. | Measure out the liquid ( warm water or warm water/wine combination)) into a bowl, Stir in the sugar to dissolve |
| 2. | Sprinkle in the yeast. |
| 3. | Let it sit for a few minutes to allow the mixture to begin to bubble. |
| 4. | Measure out the flour and have the nutmeg, baking powder, salt. |
| 5. | Once the yeast begins to foam, add the ⅓ egg and mix it with the liquids Gradually sift and stir in the flour. |
| 6. | Add the nutmeg, baking powder, and a pinch of salt. |
| 7. | Mix well, and cover the bowl with a cloth and allow it to sit in a warm place for at least 2 hours. It should at least double in size, so the bowl needs to be large enough |
| 8. | Heat up the oil until it’s 375F. You can try adding a little bit of dough, if it sizzles and floats to the surface, the oil is hot enough |
| 9. | Scoop each bofrot with an oil soup spoon, or in the palm of your hands if you are experienced. |
| 10. | Slide into the oil and cook evenly on all sides until brown. |
Note
Recipe adapted from: http://betumiblog.blogspot.com/2009/11/recipe-28a-bofrot-togbei-puff-puff.html
