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Ghanaian Fried Dough (Bofrot)
A traditional Ghanaian snack known as Bofrot (also called Bofrot or Bofrot). These fluffy, slightly sweet fried dough balls are crispy on the outside and soft inside. The recipe walks you through making a stretchy dough, proper proofing, and low‑heat frying for perfect results.
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Critical Success Points
- • Kneading the dough until it becomes stretchy and smooth
- • First proofing for a full rise
- • Second proof after shaping
- • Frying at low temperature to cook through without burning the exterior
Safety Warnings
- • Hot oil can cause severe burns – keep a lid nearby to smother flames if oil ignites.
- • Do not overcrowd the pan; this drops oil temperature and can cause uneven cooking.
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