Soft, pillowy deep-fried dough balls with a slightly sweet, doughnut-like flavor, a beloved Ghanaian breakfast and snack treat.
Ghanaian Bofrot is a real, traditional Ghanaian dish, known as Sweet Fried Dough Balls. Soft, pillowy deep-fried dough balls with a slightly sweet, doughnut-like flavor, a beloved Ghanaian breakfast and snack treat.\n\nBofrot, also known as puff-puff in Nigeria, is a shared West African treat, its simple yeasted batter deep-fried into golden spheres, historically sold by street vendors and a common homemade weekend breakfast across Ghana.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Ghanaian home cooking, not a generic stand-in for a search term.
Serves 10
Whisk flour, sugar, yeast, salt and nutmeg together, then gradually whisk in warm water until a thick, smooth, pourable batter forms.
Cover and let the batter rise in a warm spot for 1 hour until doubled and bubbly.
Heat oil to 175°C (350°F) in a deep pot.
Using your hand or a spoon dipped in water, scoop small rounded portions of batter directly into the hot oil, frying in batches for 3 to 4 minutes, turning occasionally, until deeply golden and cooked through.
Drain on paper towels.
Serve warm, dusted with powdered sugar if desired, ideally the same day for the best texture.
Let the batter rise fully until bubbly and doubled — this is what gives bofrot its characteristic light, airy interior.
Fry at a steady, moderate oil temperature; too hot burns the outside before the dense center cooks through.
Test one ball first by cutting it open to confirm it cooks through fully before frying the whole batch.
Add mashed ripe banana to the batter for a naturally sweeter, fruitier version.
Some households add a handful of raisins to the batter.
Serve alongside roasted peanuts or with a hot beverage for a traditional breakfast pairing.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Bofrot, also known as puff-puff in Nigeria, is a shared West African treat, its simple yeasted batter deep-fried into golden spheres, historically sold by street vendors and a common homemade weekend breakfast across Ghana.
The oil was likely too hot, browning the outside before the center cooked through — lower the temperature slightly and fry a bit longer, testing one first.
It's best fried the same day it's made, right after rising, since it loses some of its airiness if left too long.
They're essentially the same dish under different regional names — a simple, sweet, deep-fried yeasted dough ball common across West Africa.
Per serving (70g / 2.5 oz) · 10 servings total
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