If you are not familiar with Ghana doughnuts which is called are bofloat or bofrot. They fist sized delicious round doughnuts that are deep fried and often sold along the streets. Its rightful name maybe buff loaf or ball float but either is debateable and it is popularly known by its colloquial name bofrot by everyone. I have not heard found a reliable source for its history. However if you’ve ever tasted it then you will agree that it is irresistibly good.
They are so good that I get tempted to eat them even though I am not a fun of white flour and it is the only thing I would oftebuy from the roadside. When they are sold outside or served at ghanaian parties, they often have far too much sugar but when you make it yourself, you can control how much sugar to put into your mixture or eliminate it altogether.
It is very simple to make with flour, sugar and water. It is best eaten hot when the inside is still soft and pillowy and you can substitute some of the water with milk.
- 1 cup flour ( a light flour)
- 1 cup water
- 3 tablespoon sugar( more if you prefer sweeter)
- Vegetable oil ( you need enough to cover your bofrot)
- 1 nutmeg, grated
- 3 teaspoon milk (optional)
- grate your nutmeg into the flour
- pour vegetable oil into a sauce pan and start your fire at medium, heat until oil gets really hot
- add the sugar to the water and stir with a laddle till it all dissolves
- pour the flour into the water, followed by adding the milk
- mix everything together until you have a nice fluid paste
- when your oil is really hot, use a deep laddle or ice cream scoop to scoop flour paste about the size of a child’s fist(bofrot is bigger than regular round doughnuts)
- drop each scoop into the hot oil until your oil is full of floating balls
- Stay well away but gently turn each ball with a fork or wooden laddle as it starts beowning
- let it start browning before turning around from side to side
- when your ball floats have been in the hot oil for about 5 minutes, you can stick a sharp knife or fork into it. When you pull it out and you do not have sticky gooey flour then the inside would be thoroughly cooked.
- take out cooked ball floats from the oil and place on a strainer to drain excess oil and serve