1. Introduction
Dry Bofrot is a popular Ghanaian snack loved for its crisp texture and lightly sweet taste. Unlike the soft and fluffy version, this dry type is crunchy on the outside and slightly firm inside. It is simple to prepare. Yet, it delivers big flavor.
Many people enjoy Dry Bofrot as a street snack. However, you can easily make it at home. It requires basic pantry ingredients. Also, it does not need complicated tools. That makes it perfect for beginners.
This snack pairs well with tea, coffee, or fresh juice. It can be served during parties. It is also great for school snacks. Moreover, it stores well when kept in an airtight container.
The beauty of Dry Bofrot lies in its simplicity. With the right measurements and frying technique, you will achieve a golden and crunchy result. Follow this detailed recipe. Then, enjoy a homemade treat that tastes authentic and delicious.
2. Ingredients
- 3 cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon nutmeg (optional)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons butter or margarine
- 1 cup warm milk or water
- 1 large egg
- Vegetable oil for deep frying
3. Directions
1. First, combine the flour, sugar, baking powder, salt, and nutmeg in a large bowl. Mix well.
2. Next, add the butter. Rub it into the flour mixture using your fingers. Continue until the texture becomes crumbly.
3. Then, beat the egg separately. Add it to the mixture. Gradually pour in the warm milk or water. Stir gently. Form a stiff dough.
4. After that, knead the dough on a clean surface for about 5–7 minutes. The dough should be firm but smooth.
5. Now, divide the dough into small portions. Roll each portion into small balls. Keep them uniform in size.
6. Meanwhile, heat oil in a deep frying pan over medium heat. Test with a small piece of dough. It should rise slowly.
7. Carefully drop the balls into the hot oil. Do not overcrowd the pan. Fry until golden brown. Stir occasionally.
8. Finally, remove the bofrot with a slotted spoon. Drain on paper towels. Allow to cool before serving.
4. How to Prepare
Preparation starts with accurate measurement. Always measure flour correctly. Too much flour makes the bofrot hard. Too little makes it oily.
Kneading is important. It develops structure. However, avoid over-kneading. Otherwise, the bofrot may become too tough.
Oil temperature matters greatly. If too hot, the outside burns quickly. If too cold, the bofrot absorbs oil. Maintain medium heat.
Additionally, keep the dough balls small. Large balls may remain raw inside. Uniform size ensures even cooking.
Finally, allow the bofrot to cool completely. This enhances the crisp texture. Store in an airtight container to maintain crunchiness.
5. Preparation Time
- Preparation time: 20 minutes
- Kneading time: 7 minutes
- Frying time: 10–15 minutes
- Total time: Approximately 40–45 minutes
Time may vary slightly. However, maintaining medium heat ensures consistent frying results.
6. Servings
This recipe makes approximately 25–30 small Dry Bofrot balls.
It serves 4–6 people depending on portion size.
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7. Recipe FAQs
1. What is the difference between Dry Bofrot and regular Bofrot?
Dry Bofrot is crunchy and firm. Regular Bofrot is soft and fluffy inside.
2. Can I use yeast instead of baking powder?
Yes, but the texture will change. Yeast makes it softer. Baking powder keeps it crisp.
3. How do I keep Dry Bofrot crunchy?
Allow it to cool completely. Then store in an airtight container.
4. Can I reduce the sugar?
Yes. You can adjust sweetness to taste. However, sugar helps with browning.
5. Why is my Bofrot too hard?
It may be over-kneaded. Also, too much flour can cause hardness.
6. Can I bake instead of fry?
Traditionally, it is fried. Baking may reduce crispiness.
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8. Conclusion
Dry Bofrot is a simple yet satisfying Ghanaian snack. It is affordable. It is easy to prepare. Most importantly, it delivers a delightful crunch in every bite.
With the right technique, anyone can master this recipe. Careful mixing, proper kneading, and controlled frying temperature are key. Therefore, do not rush the process.
This snack is versatile. It works well for gatherings. It is also perfect for everyday cravings. Moreover, it stores well, making it convenient for busy days.
Once you try this recipe, you may never buy street bofrot again. Homemade Dry Bofrot tastes fresh and clean. Additionally, you can control the sweetness and ingredients.
Now that you know the steps, gather your ingredients and begin cooking. Soon, you will enjoy a bowl of golden, crispy delights that everyone will love.
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