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Ghanaian Dry Boflot Recipe by Nanaaba Akwa-Mushi

Ghanaian Dry Boflot Recipe by Nanaaba Akwa-Mushi

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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.

Rating
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doughnut
Yields6 Servings
Prep Time1 hrCook Time40 minsTotal Time1 hr 40 mins
 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
CategoryCuisine

Get Recipes Directions Here

Ingredients

 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

Directions

Ghanaian Dry Boflot Recipe by Nanaaba Akwa-Mushi

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