When I lived in Nungua along Ghana’s coast in the 1970s I became attached to a chewy doughnut that the Ga people call Togbei, which delightfully enough means “goat’s balls.” The Akan people call it Bofrot (roughly pronounced “boff-row”). They are a popular street food. I remember buying them by the roadside in Nungua, freshly made and wrapped in newspaper. They make a nice snack with tea.
The doughnuts are made from a raised wheat dough that traditionally uses palm wine in place of yeast. The palm wine gives them a distinctive taste, but as palm wine is not available outside Ghana, yeast and/or dry white wine may substitute. Some people claim unpasteurized beer or lemon juice in evaporated milk can also replace the palm wine.
In contemporary Ghana, people also make a version of Bofrot that is a larger cousin to North America’s cake “donut holes,” substituting baking powder for the yeast/palm wine. Try that recipe if you are pressed for time. This recipe for the traditional chewy type can be doubled, tripled, quadrupled, etc. to make large batches.
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