Bofrot is a popular Ghanaian street food that takes just a few minutes to prepare. It's delectable and addictive. Bofrot is a Ghanaian street food that is usually served with hausa porridge. The bofrot comes in a number of types. It's referred to as "togbei" by the 'Gas.' and 'Botoke' by the 'Ewes'.
Bofrot goes well with a variety of breakfast foods, including Hausa koko, corn dough porridge, Oblayo, rice water, Weanimix, and Beverag, to name a few. Bofrot is a tasty snack or side dish. They're delicious with or without a side dish at any time of day.
Flour is the most important and essential ingredient in frying bofrot. Sugar, yeast, water, milk (optional), salt, and oil are among the other ingredients.
1. 1 cup of water
2 Dry yeasts that are active
6. Oil (vegetable).
7. Spiciness (optional).
1. Combine the salt, sugar, water, and yeast in a mixing bowl. Allow 5 minutes to pass.
2. Mix in the flour.
3. Allow the mixture to rise for 1 to 2 hours.
4. Pour vegetable oil into a large sauce pan until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), then place on low heat.
5. Check the temperature of the oil by dropping a small amount of batter into it. If the pot isn't hot enough, the batter will sink to the bottom instead of rising to the top.
6. Using your hands, take a small amount of the mixture and drop it into the oil one at a time.
7. When the oil is hot enough, dish up the batter with a spoon and drop it into the oil in the shape of a ball with another spoon or spatula.
8. Fry for a few minutes, or until golden brown on the bottom side.
9. Flip the ball over and fry for a few minutes more, or until golden brown on the other side.
10. Remove it from the oil with a large spoon or something similar. I typically immediately put them on napkins to absorb some of the excess oil.
11. To make the finished product sweeter, roll it in table sugar or powdered sugar if desired.
Notes: Add about 1-2 teaspoons more water for a smoother puff puff. After it has been out for a while, some people find it difficult.
If you overload the frying pan, it can consume too much oil and become soggy.
If you're watching your salt consumption, you should reduce the amount of salt you use to around 1 teaspoon.
Thanks for reading.
Do try and leave your comments.
Please like, share and follow me for more updates.
Content created and supplied by: SenamAma (via Opera News )
Opera News is a free to use platform and the views and opinions expressed herein are solely those of the author and do not represent, reflect or express the views of Opera News. Any/all written content and images displayed are provided by the blogger/author, appear herein as submitted by the blogger/author and are unedited by Opera News. Opera News does not consent to nor does it condone the posting of any content that violates the rights (including the copyrights) of any third party, nor content that may malign, inter alia, any religion, ethnic group, organization, gender, company, or individual. Opera News furthermore does not condone the use of our platform for the purposes encouraging/endorsing hate speech, violation of human rights and/or utterances of a defamatory nature. If the content contained herein violates any of your rights, including those of copyright, and/or violates any the above mentioned factors, you are requested to immediately notify us using via the following email address operanews-external(at)opera.com and/or report the article using the available reporting functionality built into our Platform See More