If you have ever traveled  to a West African country or attended a West African gathering chances are you have tasted this fried dough. It is an extremely popular West African snack food that is sold on every street corner imaginable and goes under different aliases.

Ghanaians call it Bofrot (togbei), Congolese call it Mikate, gbofloto in Ivory Coast; Cameroonians and Nigerians call it Puff-Puff or African beignet in other parts of  Africa.
Not to be forgotten is this African doughnut, which is basically cake doughnut.

They are simple, and straight forward to make, and a crowd pleaser.

What sells this recipe is the length of time it takes to make it. This deep fried bread is for those times when you don’t have the patience to wait for the yeast to do it ‘s magic.