Kwanga (fried Cassava Balls)

Kwanga, also known as fried cassava balls, is a popular snack in Guinean cuisine. These crispy and flavorful balls are made from cassava, a starchy root vegetable commonly found in West Africa. They are perfect for serving as a snack or appetizer, and they are sure to be a hit at any gathering.

Kwanga (fried Cassava Balls)

Ingredients

  • 2 lbs cassava, peeled and grated
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • Vegetable oil for frying

Instructions

  1. In a large bowl, mix the grated cassava, chopped onion, minced garlic, salt, and black pepper until well combined.
  2. Form the mixture into small balls, about 1 inch in diameter, and set aside.
  3. Heat vegetable oil in a deep skillet over medium heat.
  4. Once the oil is hot, carefully place the cassava balls in the skillet and fry until golden brown, about 5-7 minutes.
  5. Remove the fried cassava balls from the oil and place them on a paper towel-lined plate to drain excess oil.
  6. Serve the kwanga hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
20 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
30g
Fat
5g
Protein
2g

Supplies

Large bowl Skillet Slotted spoon Paper towels

Tools

Grater Knife Cutting board

Serving suggestions

Serve the kwanga with a side of spicy dipping sauce or a refreshing fruit salsa for a burst of flavor.

Tips & tricks

For extra crispiness, you can double-fry the cassava balls by frying them once, letting them cool, and then frying them again until golden brown.

Cost

$5