Abgeli Kaklo (Crunchy Cassava Balls)/ cassava croquettes

Cassava ... After plantain, this is my second favorite . I admit that so far myself, I did not know everything we can do with cassava tubers. I was limited to steam cooking or everything, simply, to the transformation into flour to make the couscous or the cassava stick. I was pleasantly surprised when I discovered, that the consumption of cassava varies according to the African country where you are.
Today, I offer you a very simple recipe to make, AGBELI  KAKLO or BANKYE KRAKRO, respectively known in EWE and Ashanti languages , from Ghana, more precisely south of the Volta region . It is a mixture of cassava and grated onion. In Ghana, this is accompanied with pieces of coconut.

The Agbeli Kaklo are so delicious, and crisp. When I tasted it the first time, I was able to stop only when the dish was empty😁…. So good they were ...

We also find cassava croquettes in Togo, commonly called Aklo or Kanklo. These donuts are often sold in street corners and markets. 

Abgeli Kaklo (Crunchy Cassava Balls)/ cassava croquettes

5 from 1 vote

Agbeli Kaklo or Bankye Krakro, respectively known in the Ewe and Ashanti languages, originally from Ghana, more precisely in the south of the Volta region. It is a mixture of cassava and grated onion. In Ghana, this is accompanied with pieces of coconut

Preparation time 15 minutes min

Cooking time for 10 minutes min

Print the recipe recipe

Ingredients

  

• 1 Cassava
• 1/2 TSP SEL
• 1 onion
• frying oil
• 100 g optional coconut

Instructions

 

• Apply your ingredients.
  
• Peel the cassava. Please note that you can divide the cassava lengthwise and remove the non -edible string in the middle.
  
• Finely recruit cassava. Use a blender to grind if you have them
  
• Press your cassava to get rid of water.
  
• Here is all the water from the cassava that I could extract. (It is useless in the recipe)
  
• Finely chop your onion and add to the dough.
  
• Add the salt and mix well.
  
• Here, I divided my dough in half, and I added the grated coconut in a part. This step is optional. You can add throughout the mixture or not put it at all.
  
• Make small balls ...
  
• Then fry with hot oil
  
• Fry until a golden color is obtained.
  
• Enjoy your food!!! Do not accompany with coconuts
  

Notes

If you prefer a softer version, extract all the juice from grated cassava and let it dry for an hour. The mixed onion will add humidity.
I advise you to add the grated nut in all your dough. It's really more delicious.

Type of dish: appetizer, snack

Kitchen: African

Keyword: Cassava, cassava