Bofrot can be taken to school as a snack or served as a pre dinner bread.
Recipe Type: Snack
Cuisine: African
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 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)
How To Prepare
- 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
Source: yaafumanti.com
