Golden, fluffy, and irresistibly fragrant, West African Puff-Puff (Bofrot) is the kind of treat you can never stop at just one. Scroll down to bring this bakery-style street snack into your own kitchen.

As a Guyanese woman married to a Ghanaian man, I truly fell in love with Ghanaian dishes, especially bofrot, also known as Ghana puff puff. Crispy on the outside, with a soft, fluffy center, these golden-fried dough balls are lightly flavored with vanilla and nutmeg and are deeply rooted in Ghanaian food culture.

Why I Love Bofrot

The first time I had bofrot in Ghana nearly eight years ago, it wasn’t treated like a snack at all—it was breakfast , freshly fried and served with koko , a warm millet or fermented corn porridge. That experience stayed with me and shaped the way I still enjoy bofrot today.

Over time, I began making Ghana puff puff (bofrot) at home. Now it’s a favorite in our household. I enjoy serving bofrot warm, just minutes after frying, with a light sprinkle of sugar! When you make it, you'll see why everyone raves about it!

Love this recipe? Be sure to check out these favorites on the blog : my Flaky Ghanaian Meat Pie , Easy Oven-Baked Jerk Chicken , and refreshing Sorrel (Sobolo/Zobo) Hibiscus Tea

Tiffany’s Helpful Tips for Perfect Bofrot (Ghana Puff Puff)

• Types of Vanilla: This bofrot recipe uses pure vanilla extract , not vanilla essence or imitation vanilla , which gives a cleaner, more natural vanilla flavor that enhances the aroma without overpowering the dough.

• Oil temperature is key. Keep your oil at medium heat (350–365°F) . If the oil is too hot, the bofrot will brown quickly on the outside while staying raw inside. Too cool, and they’ll absorb oil and turn greasy.

• Proof the yeast properly. Always proof your yeast in lukewarm water with sugar before mixing. If it doesn’t foam, your bofrot won’t rise properly, which affects both texture and flavor.

• Nutmeg adds authenticity. Freshly grated nutmeg gives Ghana puff puff its signature aroma. A little goes a long way, so don’t overdo it.

• Don’t overcrowd the pot. Fry bofrot in batches, so they have room to puff and cook evenly. Overcrowding lowers the oil temperature and affects the final texture.

• Imperfection is authentic. Traditional bofrot is not perfectly round — uneven shapes are normal and expected. Flavor and softness matter more than appearance.

How to Store Bofrot

• Room Temperature: Bofrot is best enjoyed fresh and warm. If needed, store cooled bofrot in an airtight container at room temperature for up to 24 hours .

• Refrigerator: Refrigeration is not recommended, as it dries out the bofrot and alters its texture.

Bofrot (Ghana Puff Puff) FAQs

1. What is the difference between bofrot and puff puff? Although similar, bofrot is the Ghanaian version of puff puff and is typically less sweet, softer inside, and often flavored with nutmeg. Other West African versions may vary in sweetness, texture, and seasoning.

2. Why is my bofrot hard or dense? Hard or dense bofrot is usually caused by inactive yeast, overly thick batter, or oil that is too hot. Proper yeast proofing and maintaining the correct oil temperature are key to achieving soft, fluffy bofrot.

3. Can I make bofrot ahead of time? Bofrot is best eaten fresh, but it can be made a few hours ahead and gently reheated in the oven or air fryer before serving.

4. Can I add milk or eggs to bofrot? Traditional Ghana bofrot is typically made without eggs or milk.

5. What do you eat bofrot with? Bofrot is traditionally served with koko in Ghana. It also pairs well with tea, coffee, or can be enjoyed on its own with a light sprinkle of sugar.