Bofrot (Ghanaian Doughnuts)
“Round, golden yeasted doughnut balls with a crisp shell and a soft, faintly nutmeg-scented crumb. A beloved teatime treat and street snack across Ghana, scooped hot from the oil and dusted with nothing more than their own sweetness.”
Where it comes from
Ghana's take on West African puff-puff — balls of sweetened wheat dough deep-fried until golden and crisp-edged. Sold hot from roadside pans and street corners, bofrot (also called togbei) is one of the country's most popular fried snacks.
On the plate
A thin crackly crust gives way to a warm, airy, slightly chewy middle that smells of nutmeg. It is gently sweet rather than sugary, with the cosy yeasted flavour of fresh bread. Pillowy and moreish, it disappears two or three at a time.
How it works
Yeast fermentation inflates the batter with gas, giving bofrot its light, spongy interior. Frying at a moderate temperature lets that interior cook fully while the surface caramelises into a thin, crisp, golden shell.
Variations
dry bofrot (crunchier, less sweet), flavoured with grated orange zest, dipped in sugar, served with Hausa koko
On the Palate
Ingredients
Serves 6
How it's made
8 steps · Show ↓30 min active · 60 min waiting
How it's made
8 steps · Show ↓- 110 min
Dissolve sugar in warm water, sprinkle over the yeast and let it foam for about ten minutes.
- 23 min
Whisk flour, more sugar, a little salt and grated nutmeg in a bowl.
- 34 min
Pour in the yeast mixture and enough warm water to make a thick, sticky batter.
- 460 min
Cover and leave in a warm spot until the batter doubles and looks bubbly, about an hour.
- 54 min
Heat oil to around 170C, not too hot or the centres stay raw.
- 63 min
Scoop rounds of batter with wet fingers or a spoon and slip them into the oil.
- 75 min
Fry, turning, until evenly deep golden brown and cooked through.
- 81 min
Drain on paper and serve warm.
