Bofrot — known as puff puff in Nigeria and much of West Africa — is a simple, deeply satisfying snack: round balls of yeasted dough, deep-fried until golden, with a crisp outside and a soft, airy inside.
What Is Bofrot?
Bofrot is made from a lightly sweetened, yeasted flour batter, scooped and dropped straight into hot oil, where it puffs up into soft, round balls with a golden-brown crust. It's eaten as a snack, breakfast side, or street food, often still warm from the fryer.
How Bofrot Is Made
The batter is simple — flour, sugar, yeast, and warm water or milk, mixed and left to rise until bubbly, then scooped by the spoonful into hot oil. Our bofrot/puff puff mix shortcuts the process, giving you the same soft, fluffy result without measuring out the base ingredients yourself.
Bofrot vs. Doughnuts
Bofrot is often compared to doughnuts, but it's simpler — no hole, no glaze, no filling, just fried dough with a light sweetness. The texture is closer to a beignet: crisp outside, pillowy and slightly chewy inside.
What to Eat Bofrot With
Bofrot is a classic pairing with hausa koko for breakfast — see our hausa koko guide for the full pairing. It's just as popular on its own, dusted with a little extra sugar while still warm.
Frequently Asked Questions
Is bofrot the same as puff puff?
Yes — bofrot is the Ghanaian name for the same fried dough ball snack known as puff puff in Nigeria and other parts of West Africa.
What is bofrot made of?
Bofrot is made from a lightly sweetened, yeasted flour batter that's scooped into hot oil and deep-fried until golden and puffed.
What do you eat bofrot with?
Bofrot is traditionally eaten with hausa koko for breakfast, but it's also enjoyed on its own as a snack.
