I can go without wheat for days when eating dishes from the tropics, unintentionally so. Can you imagine having a gluten-free diet without even trying? I used to eat those little cassava balls growing up. They were a street snack served with fresh coconut chopped in chunks. The eating process itself was fun, one little ball, one piece of coconut and both tastes fighting it out in your mouth. It took me so long to find a recipe for this snack that I thought it would be a million steps long, but it turns out to be a very simple dish to make. What do you think? In the mood for a fun snacking experience?
Agbeli kaklo Recipe
Print recipe| Serves | 4 |
Ingredients
- 1/2lb grated cassava
- 1 cup water
- Oil for frying, salt
Directions
| 1. | Pour the grated cassava (can be found in the frozen food section or you can also grate chunks of cassava tuber very finely) in a bowl. |
| 2. | Add the water and season with salt |
| 3. | While you heat up your oil, squeeze out the excess water from the yucca. |
| 4. | Form small balls and drop them in the oil one by one. They are ready when they are golden yellow |
| 5. | Serve with fresh coconut chopped in chunks or with fresh grated coconut. |
