Agbeli Kaklo
A tasty Ghanaian snack with an outer crunch and inner softness made with grated cassava.
Ingredients
- fresh cassava tubers, peeled and washed
- salt
- blended onions
- vegetable oil for frying
Instructions
- Grate cassava into a bowl, getting the product as fine as your grater allows but not super fine.
- Squeeze out as much of the moisture as possible.
- Once the water is out, the dough needs to be sieved. This is typically done using an agbadze (like a winnowing basket but larger gaps) but a sieve with larger holes than usual will do.
- Season the sifted flour with salt and onion.
- Form medium-sized balls from the flour paying extra attention not to squeeze them too firmly, they need room as they are being fried.
- Over medium-high heat, place the balls into the oil.
- Once in the oil, fry for about 1 minute, and then lower the heat.
- Fry them until they are golden brown. This should take about 7 minutes approximately.
- This snack is best eaten fresh out of the oil and on the same day.
Video
Notes
- You can get the water out of the grated cassava tubers by placing small portions of the dough in the middle of a kitchen towel and twisting opposite ends until the moisture starts dripping out. You may need an extra hand for this.
- Typically you would use an agbadze (something which looks like a winnower) to sift to sieve the grated and squeezed cassava. If you don’t have an agbadze, you can use any colander or sieve which has somewhat larger holes than usual.
- If after frying the agbeli kaklo, the centre is white and a different colour from the rest of the inside of the ball then it is not cooked. You are looking for an even translucent colour on the inside of the balls.
- Do not taste the raw cassava, onion mixture! Raw cassava can cause cyanide poisoning when consumed in large quantities. A better option is to fry a small bit of the mixture and then adjust for salt, if necessary.