Abgeli Kaklo (Crunchy Cassava Balls)/ cassava croquettes
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
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.
I advise you to add the grated nut in all your dough. It's really more delicious.