Yaaay. ..my beautiful and spotless kitchen is back.I bought some "bofrot" last week and oh my...it was so par cooked on the insides. I love this recipe. I could really use a hot bowl of spicy hausa koko. Thank u my eloquent master chef . You're the best. #NumberOneFan,
Oh no! Raw bofrot not good, it can be quite tricky! Medium heat and constantly turning each bofrot is the secret to a perfect outcome! Yes sis! Bringing the kitchen back, it’s the only way to show how much fun one can have in that room!! 😂 thank you for suggesting it! You’re the best! Love ya😘
Excellent video love this so much I am mixed Irish and Ghanaian and every time I visited my mothers side I indulged in these delicacies and craved them as soon as I travelled back over seas but thanks to you I can make them from the comfort of my own home!💛💛
Merci Nana.. la recette a l'air super, vraiment !..je vais essayer de traduire en français 😥😥 et la refaire..je crois que j'aurai dû mieux suivre les cours d'anglais au lycée 🤔🤔😄😄
So, I used google translator and I was all smiles and giggles! French is a beautiful universal language and you express yourself well in it! Wish I was more attentive in my French classes back in the day! Merci beaucoup!!!!!
Thanks Nanaaba. I've always wondered how the different Bofrots were made, i.e. what you've described as wet (another video) and as dry Bofrot. Being Ghanaian and Liberian mixed, I've had the wet one mostly in Liberia and have enjoyed the dry ones in Ghana recently, for the first time. I crave both when I'm not on The Continent. Now I can make it myself. Thanks to you. I'm about to take my eggs and sour cream out of the fridge now so that I can make some later on today. Both of my kids love Bofrot, and until now, I've either packaged some and brought it back in my checked luggage from Ghana, followed by freezing it for later enjoyment, or I've bought them at my local Ghanaian grocery market and would also freeze them to send to my daughter away at college. Now we don't have to travel with Bofrot from Ghana. I'll be making it at home. I've watched some of your other videos, like the fresh plantain fufu, which I made a few days ago. Awesome! You Rock!!!
I’m very happy you’ve found my recipe that inspiring! Thank you for your wonderful feedback! I appreciate you for taking the time to give such detailed and heartfelt feedback! Much love my dear🙏🏾💕
Nana Aba, I will be trying your dry puff puff recipe tomorrow, can I omit the baking soda or is there a substitute? Will be looking out to your response, thanks
My sister, please send me some via FedEx. They look very yummy. On another note, wanted to know the Brand name of Mixer you use, and the type of Pot you use. I really love them. Be blessed.
It will be cold by fedex 😂 please pay your sister a visit and I’ll make them fresh just for you ok my dear😍 I used Kitchen aid brand. It’s comparably affordable too! Thank you!!
Hi Nanaaba, I trust you're doing well. I'm a bit confused regarding proofing the dough. In your wet version, you advised not to leave it to rise overnight. Was it just for that one or a general advice for all of them? I've heard people saying you can leave it overnight, hence I'm confused. Thanks for your time 🙂
You may substitute with plain yogurt or butter milk, same amount. Besides the added richness, it also gives a slight almost insignificant/ unnoticeable, tanginess that that enhances the sweetness and overall texture of the end product. Thank you for the great question Tina Elegance! 🙏🏾
Wooooooow, I just finished making this for breakfast n I'm having trouble leaving them alone cz they r delicious... 😍😍😍😍 N thank you Mrs. N, cz of my cooking skills r improving... Bless u... I'm going to try ur jollof tonight... Thanks again....
For a closer equivalent alternative, I suggest same amount of a more concentrated kind of milk such as powdered milk. You may also use plain Greek yoghurt or sour cream. Thank you for a great question 🙏🏾😘
Hello Nanaaba, I think I did something wrong. So I added extra sugar because of the extra sugar, I added extra yeast. And because I couldn’t get the measurements for the butter accurately , I estimated it and added it. I guess the butter was too much because the flour refused to knead. I used my hand mixer. It became like cookie dough. It didn’t stretch at all. Is it because of the sugar or the butter? Please reply
Thank you for the feedback! In suggest you melt the butter first and add 2 tablespoons, and yes, too much butter in the dough will make it difficult to develop the gluten which gives the stretch you need for this recipe. You may use more sugar, however, you should not exceed 3/4 cup of it. You do not need to increase the amount of yeast if you decide to add more sugar. 500 g of flour is equivalent to 2 cups of flour. Please use your mixer for a good 10 minutes til the dough comes together, smooth, and stretchy, the form you balls and let rise and fry. I hope this helps and also please let me know how it turns out. Thank you!
Ie your hands while adding water in bits, till the dough comes together, then knead, press with the heel of your palms, stretch, pull, till silky smooth.
I think that’s super creative to stuff the dough with an egg! What a pleasant surprise it would be to find a hard boiled egg in the middle of this beautiful freight Pastry! I love this level of thinking outside the box! Thank you, and please let me know how it turns out! 😘
Nanaaba's Kitchen Hi Nanaaba! Can we substitute All Purpose Flour with either Almond Flour our Coconut Flour in case of gluten allergy? Thanks in advance!
You can substitute gluten free flour in this recipe, and to mimic the gluten texture, please add an additional egg, omit the yeast, and use a 1/4 teaspoon of baking soda, and 1 tablespoon of baking powder, and let your dough rest for about 20 minutes before frying. Also scoop the dough with a spoon or an ice cream scooper. I’ll put a recipe together for gluten free dry and wet puff puff soon. Thank you!!
Pls, I tried doing today. mine turned out well fried but the inside wasn't cooked, I don't know what 😧happened. Did I have to lower the heat? But I cooked it on a moderate heat too oo... Or I had to wait for the heat to cook the inside first once it's taken out of the hot oil
I don’t think you’re doing anything wrong Abena. Let me please recommend you add water to the yeast to dissolve it first. I feel it may be the brand of yeast. Thank you!!
Great question Alona Love! Wet puff is prepared with comparatively more liquid so the dough is wet, sticky and yields a spongy puff puff.the dry version is exact opposite, dough is not sticky and even laid out to air dry while proofing prior to frying and the outcome is chewy and more delicate in terms of texture. It is also significantly airy, and light, not as dense. Hope that helps 🙏🏽💕
The ingredients are in the description box. Ingredients: 1 Tbsp instant yeast 1/2 cup sugar (white granulated) 500 g all purpose flour 1/4 tsp salt 1/2 tsp nutmeg (grated or powdered) 1/4 tsp baking soda 1 egg 1 Tbsp sour cream 50 g butter 1/2 tsp vanilla extract 3 Tbsp evaporated milk 150 ml water
Am from Guinea Ecuatorial 🇬🇶but the way i love this puff puff eehhh. I made this reciepe twice, it’s so delicious
Thank you!! Puff puff is amazing and well loved 🙏🏽😘😘
I would love to try this but I don’t have the kitchen aid. Can I use a regular mixer? What are my options auntie Aba?
I followed your recipe today, having used others; and it came out exactly as described! Thanks 😊
Love bofrot everyday dear! I made some this morning... I woke up at 5am just to get it ready 😂😂😂😂 thank you for this recipe dear xxx
I know right! So addictive and it’s easy to make so that doesn’t help kraaaa! 😂😂😂 thank you sis😘😘😘
Buh pls can u help me with de procedure cos it seems I don't get it
Yaaay. ..my beautiful and spotless kitchen is back.I bought some "bofrot" last week and oh my...it was so par cooked on the insides.
I love this recipe. I could really use a hot bowl of spicy hausa koko.
Thank u my eloquent master chef . You're the best.
#NumberOneFan,
Oh no! Raw bofrot not good, it can be quite tricky! Medium heat and constantly turning each bofrot is the secret to a perfect outcome! Yes sis! Bringing the kitchen back, it’s the only way to show how much fun one can have in that room!! 😂 thank you for suggesting it! You’re the best! Love ya😘
Wow!! nanaaba, this is very awesome recipe and the result is just beautiful. Thank you very much for sharing. Wish was there to taste it 😁😍😘
Wish you were here too sis! I’d cook for you all the time😊👍🏾😘🙏🏾💕 thank you sweet little sis😘
@@NanaabasKitchen
I better be on my way then 💃💃💃❤❤❤
Excellent video love this so much I am mixed Irish and Ghanaian and every time I visited my mothers side I indulged in these delicacies and craved them as soon as I travelled back over seas but thanks to you I can make them from the comfort of my own home!💛💛
Absolutely dear, and please share your feedback whenever you try any of the recipes. Thank you so much 🙏🏿💕
1
Hi Nana, thank you for this recipe, I can't wait to try it! Did you use 3 or 4 cups of flour?
500grams Combes to a little over 4 cups 🙏🏾😘
Hi,Nanaaba! Your receipe is just great will give a go for a try.
Thanks,Angie
Angie, I’m happy that you’re inspired to try the recipe! Can’t wait to hear your feedback 🙏🏾💕
Thanks for sharing this simple yet amazing recipe. Tried it recently and the whole family loved it. I just made some again today. We love it❤❤
It is a crowd please! No doubt 🙏🏾 thanks for trying it and 1 appreciate your feedback 🙏🏾😘
Growing up i never saw bofrot made with evaporated milk n eggs. this recipe is fab but i need the olden days recipe pls
Hi Nana your kitchen is gorgeous! Omg for the holidays! Yummy. I like the background music. I hope you have a great week! 😊👍💗💗
Hey girl! I was literally thinking about you recently! Great to hear from you😘thank you very much for the compliments! 😘😘
Wow! I don’t know if I should try this dry recipe or the wet one first! It looks delicious!
I say, try both ❤️
Waoooo this is so nice and beautiful. Thanks for sharing sweet sis
Thank you 🙏🏽😘
Man those look beautiful! It's on tomorrow Sunday!!! I'm excited
You had me at “it’s on tomorrow” 😂 thank you darling! I’m excited you’re trying the recipe because I know you’ll fall in love! Thank you😘
They look so beautiful, I'm definitely going to try your recipe. Thanks for sharing 😍
Thank dear! I’ve got to check your channel out! 😍
@@NanaabasKitchen thanks
👍👍nice one!! Thank u so much 🥰 Can one use buttermilk to replace sour cream?
Just tried it and it came out fine. Thanks
Thank you for returning with your feedback 😘😘
This is so perfect Nanaba. Very yummy😍 Thanks
Rose Coffie😘 thank you my dear, much love 💕😍
This is so mouth watery yum yummmie i'm certainly going to try this one. What kinda oil u use?
Thank you Merea Love! I used vegetable oil.
Looks absolutely delicious 😋😋😋
Thank you sis😘😘😘
Merci Nana.. la recette a l'air super, vraiment !..je vais essayer de traduire en français 😥😥 et la refaire..je crois que j'aurai dû mieux suivre les cours d'anglais au lycée 🤔🤔😄😄
So, I used google translator and I was all smiles and giggles! French is a beautiful universal language and you express yourself well in it! Wish I was more attentive in my French classes back in the day! Merci beaucoup!!!!!
@@NanaabasKitchen 😘😘😘
Je te dis. On aurait dû mieux suivre les cours d'anglais.
@@pegcomp4288 😂😂😂
@@pegcomp4288 🤣🤣🤣
Thanks Nanaaba. I've always wondered how the different Bofrots were made, i.e. what you've described as wet (another video) and as dry Bofrot. Being Ghanaian and Liberian mixed, I've had the wet one mostly in Liberia and have enjoyed the dry ones in Ghana recently, for the first time. I crave both when I'm not on The Continent. Now I can make it myself. Thanks to you. I'm about to take my eggs and sour cream out of the fridge now so that I can make some later on today. Both of my kids love Bofrot, and until now, I've either packaged some and brought it back in my checked luggage from Ghana, followed by freezing it for later enjoyment, or I've bought them at my local Ghanaian grocery market and would also freeze them to send to my daughter away at college. Now we don't have to travel with Bofrot from Ghana. I'll be making it at home. I've watched some of your other videos, like the fresh plantain fufu, which I made a few days ago. Awesome! You Rock!!!
I’m very happy you’ve found my recipe that inspiring! Thank you for your wonderful feedback! I appreciate you for taking the time to give such detailed and heartfelt feedback! Much love my dear🙏🏾💕
We call it gbozon in Abidjan. Can we use the flour we use to make puff puff to do it or the bread flour ?? Thank you 😊
Hello Nanaaba, can I use bread flour instead of all purpose flour. Thanks
I can’t wait to try this recipe!!!!
It is very addictive 🤗
Can u leave it overnight n fry it the next morning
Nanaaba I WANT ONE!!!!
FedEx coming right up! Lol thank you!!
Nana Aba, I will be trying your dry puff puff recipe tomorrow, can I omit the baking soda or is there a substitute? Will be looking out to your response, thanks
You may omit it. Thank you!
Nice. Looks delish. Similar to west indian fried dumplin.
Thank you Carlynyc 🙏🏽💕
My sister, please send me some via FedEx. They look very yummy. On another note, wanted to know the Brand name of Mixer you use, and the type of Pot you use. I really love them. Be blessed.
It will be cold by fedex 😂 please pay your sister a visit and I’ll make them fresh just for you ok my dear😍 I used Kitchen aid brand. It’s comparably affordable too! Thank you!!
mmm yumm! best with hausa koko! the best. thank you
Absolutely true!!!! You got me thinking paaaa ooo😅 temptations 😘
Hi Nanaaba, I trust you're doing well. I'm a bit confused regarding proofing the dough. In your wet version, you advised not to leave it to rise overnight. Was it just for that one or a general advice for all of them? I've heard people saying you can leave it overnight, hence I'm confused. Thanks for your time 🙂
Yeast causes fermentation when left in the dough for too long which would be the case if the dough is left to proof overnight. 🙏🏽😘😘
Thamks for the video
Please Ma How can I make this recipe and make profit for commercial purpose
all i need is just peanut. love it auntie.
Yes indeed! Peanut will go very well with this pastry. Thank you dear😘
This is one of the best recipe ever.Thank you for sharing....😘😍
Yahaya Jenny, I thank you very much dear!😘
Can the dough be placed in a fridge for overnight?
Very yummy 😋👏🏽🥰💕💃🏽🇺🇸🇬🇭
Thank you so much 😘😘😘
Thanks, they look yummy!
Thank you 🙏🏽🙏🏽😘
YOUR METHOD IS VERY NICE
Thank you sis😘😘😘
Hi Nana thank you for your great recipes🙂👏👏 can i replace sour cream to whipping cream? Thank you😘😘
Plain yoghurt is a closer alternative M.christine Gnade 🙏🏾💕
@@NanaabasKitchen thank you👍🙂😘😘
Hello Nana can you tell me what's sour cream? And what if you couldn't find this sour cream, is it still going to be rich and nice like yours?
Sour cream is a product of whole milk similar to plain yoghurt. You can use that as a substitute and it will just as delish!
Well done. If you don't have the sour cream, what can be substituted?
You may substitute with plain yogurt or butter milk, same amount. Besides the added richness, it also gives a slight almost insignificant/ unnoticeable, tanginess that that enhances the sweetness and overall texture of the end product. Thank you for the great question Tina Elegance! 🙏🏾
Can I eliminate the sour cream completely?
What's the brand of the baking trays used in this video?
Wooooooow, I just finished making this for breakfast n I'm having trouble leaving them alone cz they r delicious... 😍😍😍😍 N thank you Mrs. N, cz of my cooking skills r improving... Bless u... I'm going to try ur jollof tonight... Thanks again....
Josette, awww thank you for trying the recipe and so happy you enjoyed your self ❤️ hope you loved the jollof as well 🙏🏾❤️
Thanks for sharing av learnt a lot
I’m glad to hear that ZANGE 🙏🏿
can i do it without baking soda?
delicious, puff my favourite snack. I will definetly be making some. Can i tag you?
You most certainly may on Instagram or Facebook 🙏🏽😘
Notified about all new videos
Thank you 🙏🏽
Hi do I have to necessarily add the sour cream please?
You don’t need to, the sour cream only gives a touch of richness but it’s totally optional. Thanks for the question🙏🏿
Nanaaba's Kitchen good to know thanks for the feedback as well 😊
Amazing it looks very yummy pls wait I'm coming with my sobolo
Please hurry with the Soobolo! It will go well paaaa😂😘🙏🏿
This look so delicious 😋😋
Thank you 🙏🏽😘
Hello, thanks for the recipe.please in the absence of an evaporated milk,can you use whole milk?
For a closer equivalent alternative, I suggest same amount of a more concentrated kind of milk such as powdered milk. You may also use plain Greek yoghurt or sour cream. Thank you for a great question 🙏🏾😘
@@NanaabasKitchen okay.thank you very much for replying.😊👍
Wow C'est délicieux😋😋😋👍
Merci😘
Hello dear,please i tried it 2day but it turned out very rich,is there anything i can do to make is less rich?
Joyce, thank for the feedback. You may omit the milk. Thanks
@@NanaabasKitchen ok thank u maa.
Hello Nanaaba, I think I did something wrong. So I added extra sugar because of the extra sugar, I added extra yeast. And because I couldn’t get the measurements for the butter accurately , I estimated it and added it. I guess the butter was too much because the flour refused to knead. I used my hand mixer. It became like cookie dough. It didn’t stretch at all. Is it because of the sugar or the butter? Please reply
Thank you for the feedback! In suggest you melt the butter first and add 2 tablespoons, and yes, too much butter in the dough will make it difficult to develop the gluten which gives the stretch you need for this recipe. You may use more sugar, however, you should not exceed 3/4 cup of it. You do not need to increase the amount of yeast if you decide to add more sugar. 500 g of flour is equivalent to 2 cups of flour. Please use your mixer for a good 10 minutes til the dough comes together, smooth, and stretchy, the form you balls and let rise and fry. I hope this helps and also please let me know how it turns out. Thank you!
That one went to trash. I will definitely try again and see what happens. Thank You for the reply.
Thank you for sharing. How do I mix it if I don't have the machine?
Ie your hands while adding water in bits, till the dough comes together, then knead, press with the heel of your palms, stretch, pull, till silky smooth.
Thanks
You’re welcome 🙏🏿
Thanks for this recipe.
I'm thinking of wrapping the dough over eggs before frying. What do you think?
I think that’s super creative to stuff the dough with an egg! What a pleasant surprise it would be to find a hard boiled egg in the middle of this beautiful freight Pastry! I love this level of thinking outside the box! Thank you, and please let me know how it turns out! 😘
Nanaaba's Kitchen Hi Nanaaba! Can we substitute All Purpose Flour with either Almond Flour our Coconut Flour in case of gluten allergy? Thanks in advance!
You can substitute gluten free flour in this recipe, and to mimic the gluten texture, please add an additional egg, omit the yeast, and use a 1/4 teaspoon of baking soda, and 1 tablespoon of baking powder, and let your dough rest for about 20 minutes before frying. Also scoop the dough with a spoon or an ice cream scooper. I’ll put a recipe together for gluten free dry and wet puff puff soon. Thank you!!
Thank you so much Nanaaba ! I’ll definitely be waiting for your recipe with gluten free flour! 🤗🤗🤗
Good
Please 500g of flour is equivalent to how many cups
Does the water have to be warm or hot?
Lukewarm
@@NanaabasKitchen thanks
Pls, I tried doing today. mine turned out well fried but the inside wasn't cooked, I don't know what 😧happened. Did I have to lower the heat? But I cooked it on a moderate heat too oo... Or I had to wait for the heat to cook the inside first once it's taken out of the hot oil
Your oil may have been too hot. The temperature of your oil must be around 360 Degrees Fahrenheit. Perhaps, you might need to start on-low heat.
Hello sister Naana , please so all the ingredients can be added at the same time as your video showed?
Yes Mercy 🙏🏽😘
#Nanaabatheawesomechef
#thisnobehype
#besttutorialsever
Pls prepare abete3 wai I need a new style for my favourate lol.
Afi ooo afi🌲🌲🌲
Affram Grace, thank you my dear! I appreciate all your love and support! 😘
Do we need to add sour cream
No it’s optional.
Delicious
Thank you 🙏🏽🙏🏽
Please can you use baking powder instead of soda
You can omit the baking soda 🙏🏽😘
I need the recipe (amount of flour, ) for your Bofrot!
You need to access this information in the description box!
Best dry buff loaf recipe
Thank you for your kind words!!! Much love😘
Is the butter salted?
Yes.
Yummy
Nana Aba I see traces of the yeast in my dough. What am I doing wrong? Thanks
I don’t think you’re doing anything wrong Abena. Let me please recommend you add water to the yeast to dissolve it first. I feel it may be the brand of yeast. Thank you!!
Thanks Nana Aba. I appreciate the suggestion
@@NanaabasKitchen how many cups of flour did you use?
When did you add the yeast
The yeast was the first ingredient that went in. Thank you!
please what can i substitute the sour cream with ?
You may use same amount plain yoghurt and it will be just as good.
@@NanaabasKitchen thanks
Please it’s some bread yeast ?
Kiss form France 😘
Hugs and kisses from Nanaaba’s kitchen😘😘. Yes, bread yeast.
Can it go with a sauce?
Certainly can any sweet or savory sauce.
Please can you do without milk and egg and still have your perfect Puff Puff?
You sure can. Thank you!!
@@NanaabasKitchen Thank you very much. You are really doing a great job.
What is the difference between dry n wet puff puff
Great question Alona Love! Wet puff is prepared with comparatively more liquid so the dough is wet, sticky and yields a spongy puff puff.the dry version is exact opposite, dough is not sticky and even laid out to air dry while proofing prior to frying and the outcome is chewy and more delicate in terms of texture. It is also significantly airy, and light, not as dense. Hope that helps 🙏🏽💕
@@NanaabasKitchen yes ma
In America we would call that doughnuts.
Yes dear 🙏🏽
great but why use measurements in grams?
Pls is all purpose flour the same as bread flour
Bread flour is different but it will work well in this recipe too 🙏🏽😘
What should I do if I don't have the sour cream?
Substitute with plain yoghurt or evaporated milk same amount. Thanks 🙏🏾.
@@NanaabasKitchen Thanks for the reply
Je veux la traduction en français
Please i show me the ingrédients i can 't learn
The ingredients are in the description box.
Ingredients:
1 Tbsp instant yeast
1/2 cup sugar (white granulated)
500 g all purpose flour
1/4 tsp salt
1/2 tsp nutmeg (grated or powdered)
1/4 tsp baking soda
1 egg
1 Tbsp sour cream
50 g butter
1/2 tsp vanilla extract
3 Tbsp evaporated milk
150 ml water
Plz I wnt u to teach me,,hw to do it
🙏😋
Hi nana I am fante I am very proud of you
Didn't get it well
Looks good but I wish you’d rather gone through the process instead of talking away
Thanks for your feedback and support!