Cassava Balls or Agbeli kanklo
Cassava Balls or Agbeli kanklo are Popular gluten free street snack in Southern Togo and Volta Region. Traditionally made with grated cassava and onion these Cassava balls are known to fill you up quickly as they are loaded with fiber. You pressed the liquid out of the grated cassava, add grated or puree onion and pinch of salt then form small balls for deep fry. With busy life, you can chop your clean cassava in peices and blend is with a little water finely in a food processor. The mixture will then pass through a fine mesh Seiver to remove all liquid. This technique does save time and energy. The deep-fried ball is crunchy and savory and is eaten traditionally with hard coconut meat or peanut or hot pepper sauce. My kids started having it with ketchup and barbecue sauce.
Cassava is mostly grown as crop in tropical regions for its edible starchy roots and nutrients dense leaves. These cassava tubers are major source of carbohydrate. Cassava is called yuca in United States, not to mix it with yucca.
This kanklo is one of my favorite gluten free snack as kids. You can eat is as is or with coconut meat or with hot pepper.
Ingredients
2 pounds of Cassava (Yuca root)
1/2 of medium white onion
Salt (to taste)
Coconut oil for deep fry
Instructions
1
Finely grated a peeled cassava (yucca root).
2
With a cheese cloth, take out the cassava liquid as best as you can.
3
In a mixing bowl, mix together the strained Yucca/ Cassava, and add salt to taste.
4
Hand formed small balls of the mixed paste.
5
In a deep fryer, fry the yucca/cassava until inside is cook or outside is lightly golden.
6
Serve warm or cold with your favorite dip sauce or spicy sauce.
Can the same beignets with cassava flour?
Hi Darlin,
No cassava flour will not work with this beignet. You need fresh cassava for it.