Toogb33 (bofrot) – Ghanaian Breakfast

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I haven’t made these bad boys to perfection yet, but this was the closest I got. Found the original recipe on Willie’s Kitchen’s Facebook page and I got the look I was after but the taste was a wee ‘yeasty‘ so might have to reduce the amount of yeast next time (originally 2 and 1/4 tsp). Also, I would suggest adding a tad bit of salt to taste. What I am going to do now is to tweak the recipe in this post. I hope you will find this recipe helpful.

 

 

Ingredients

3 cups flour

1 cup sugar

1 tsp yeast

1 cup milk

1 large egg

1/4 tsp salt

 

Method

  1. Put all dried ingredients (except yeast)  into mixing bowl and mix thoroughly
  2. In a separate cup/bowl warm milk and add yeast  and stir
  3. Add wet ingredients including egg to the dried ingredients and knead into soft dough
  4. Add a little bit of water if dough is too stiff.
  5. Cover dough with cling film and place in an oven tray filled with warm water and place into warm (should be off/ or previously heated) oven until dough rises.
  6. Heat oil in deep pot and then scoop mixture into generous sizes, gently dropping them into hot oil. Start with small medium scoops and adjust if necessary.
  7. Fry until golden brown on all sides turning them frequently

 

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Haussa Koko and Bofrot

Keeping focused

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What lies ahead…?

Almost at the end of my postgraduate studies and I find myself wondering about what the future holds. As layers of my future peel off each day, I feel as though my path is becoming clearer; whether knocking on the doors of employers or focusing on my finals, one thing I know is that: starting from somewhere, certainly, will lead to some place!

The build up of anxiety isn’t quite odd, just staying focused for now and hoping for the best.

Watch this space…

xx