Breakfast special How to prepare 'bofrot' and 'Hausa Koko'

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6 heaped tablespoon full or 1.5 cups of bread flour (all purpose flour is fine too)
3 Tablespoons full of sugar
A pinch of salt
A pinch of cinnamon/ nut meg 1 (7g) pouch of dry yeast
A Tablespoon of butter
Half teaspoon vanilla essence
About a cup of look warm water
Veggie/cooking oil for deep frying

Pour bread flour into mixing bowl
Add sugar, salt,cinnamon,yeast Mix together
Add butter Add vanilla essence and water in little bits
Mix together, adding the water till you get a hard breadlike dough
Knead dough till smooth and soft.
Cut dough into sizeable pieces. Mould into small individual balls.
Dust tray and place the balls on them
Cover with damp cloth and leave in a dry place or sun till dough double in size.
Heat cooking oil till hot( not too hot as this will make the outside burn whiles uncooked inside).
Keep turning the Balls till evenly golden brown.
Put in strainer and allow to cool Serve with roasted pea nut, porridge, ice cold drinks etc. Enjoy.

Ingredients for Hausa Koko

  •  Corn dough
  • Water
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon of ground ginger
  • 1/4 teaspoon hot chilli powder
  • Sugar
  • Pinch of salt


1. Scoop about 1/2 a cup of corn dough and place into a pan.

2. Add 1 cup of cold water and crumble up the corn dough to make a smooth paste with the water. Turn on the heat to high and stir continuously.

3. Add 2 cups of boiling water the the pot and bring to the boil whilst stirring continuously. At this point, the corn dough begins to thicken and form gelatinous looking lumps. I normally keep a whisk handy to aid in the smoothing out of the porridge.

4. Add a pinch of salt, the ground cloves, ginger and pepper. Stir and allow to simmer for 10 minutes on a low heat.

5. When ready to serve, pour into a bowl, add the desired amount of sugar and stir. For an added touch of luxury, pour in some evaporated milk.

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