Boflot (Puff-Puff)

 

Boflot (Puff-Puff)
5 from 6 votes
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Boflot

Its a popular West-African street food similar to donuts in other parts of the world. It's called Boflot in Ghana, Puff-Puff in Nigeria and Sierra Leone. 

Course Appetizer, Breakfast, Snack
Cuisine West African
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 5 People
Calories 180 kcal

Ingredients

  • 4 CUPS Unbleached Flour
  • 2 Tbsp Dry Yeast
  • 2 Cups Lukewarm Water
  • 1 Cup Honey / Sugar I use honey
  • 1 Tbsp Salt
  • 1 Tsp Nutmeg

Instructions

  1. Boil two cups of water for a few minutes or until lukewarm and add the salt and a tbsp of honey then add the yeast. Let it sit between 5-10 minutes or until it reacts, it should grow in volume and become foamy.

  2. Pour the the flour in a big bowl and add the nutmeg.
  3.  Mix the flour and the yeast mix together and let it rise for about 45 minutes.
  4. Scoop them up with an ice cream scoop or roll them into a ball shape.
  5. Deep fry them about 5-10 minutes. Time to enjoy!

Recipe Notes

Earlier this year I learned how to make one of my favorite snacks growing up in Ghana called Boflot. I remember I used to have it for breakfast with some Koko (Corn porridge). or with a glass of hot chocolate preferably Milo. You can get them when you're downtown Accra and you need a quick snack to stave off your hunger. They can also be eaten as an appetizer before your main course at an African restaurant.

Its also made in Nigeria and Sierra Leone where its called Puff-puff. Its a little similar to donuts and actually there are a few British I know who call it donuts. 

Kaklo (ripe plantain spicy cakes)

 

5 from 4 votes
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Kaklo (ripe plantain spicy cakes)

Extremely ripe plantains mashed and deep fried into spicy cakes.
Course Appetizer
Cuisine West African
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 People
Author fnonterah2018

Ingredients

  • 5 Ripe Plantains
  • 2 Cups Canola Oil (For deep fry)
  • 1/2 Cup Corn Flour
  • 1 Tbsp Salt
  • 1 Tsp Black Pepper
  • 1 Clove Garlic
  • 1 Bulb Onion
  • 1/2 Pound Ginger Root
  • 1/2 Cup Water

Instructions

  1. Cut up the ripe plantains into little pieces
  2. Put in a blender together with all the other ingredients and blend until its a smooth puree
  3. With an ice cream scoop, fill up the scoop with the mix; you can also make the balls with your palm
  4. Deep fry them for about 10 minutes or until its like the above shown picture. And your Kaklo is ready to be devoured!

Recipe Notes

This week's recipe is so dear to my heart because it has always been one of my favorite meals.
I always looked forward to lunch on Fridays as a kid. Because I knew I was going to be eating either fried plantains or Kaklo with beans stew.

 

Kaklo
5 from 4 votes
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KAKLO (Ripe plantain spicy cakes)

Extremely ripe plantains mashed and deep fried into spicy cakes.

Course Appetizer, Side Dish
Cuisine West African
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 People
Calories 350 kcal

Recipe Notes

This week's recipe is so dear to my heart because it has always been one of my favorite meals.
I always looked forward to lunch on Fridays as a kid. Because I knew I was going to be eating either fried plantains or Kaklo with beans stew.

Shitto (Hot Sauce)

 

Shitto
4.84 from 6 votes
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Shitto

A hot and spicy hot sauce made in Ghana, and other part of West Africa. 

Cuisine West African
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 People

Ingredients

  • 1 Pound Powdered Shrimp
  • 1 Pound Powdered Bony Fish Or Anchovies
  • 1 Tbsp Powdered Cayenne Pepper
  • 1 Bulb Onions Blended
  • 1/4 Pound Ginger root Blended
  • 1 Cube Maggie
  • 1 Cup Canola Oil
  • Pinch of Salt
  • 1 14 oz Tomato Paste
  • 3 Habanero Pepper

Instructions

  1. Start by frying the blended onions for 5 minutes.
  2. Add your blended ginger and let it cook for another 5 minutes.
  3. Add bony fish and shrimp powder and stir in the Maggie cube.
  4. Lower the stove and let it simmer for another 20-30 minutes and add your can of tomato paste.
  5. After about 7 minutes your world famous shitto is ready.

Recipe Notes

I know, the name is quite close to a certain bad word we all know, and actually a British TV network run a story on it in hilarious fashion.  However those who've tasted it know what the deal is, no other hot sauce in the world comes close.

Growing up, Shitto was a delicacy and we had it a few times a year. We would eat it with rice, Waakye, Kenkey, Banku; and can also be used as a dip for fries, spring rolls, dumplings, etc.