Santomean Fried Cassava Balls
Santomean Fried Cassava Balls are a popular snack in Santomean cuisine, made with cassava, a starchy root vegetable commonly found in the region.
Ingredients
- 2 lbs cassava, peeled and cut into chunks
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 tsp salt
- 1/4 cup water
- Oil for deep-frying
Instructions
- Boil the cassava in a large pot of water until tender, about 15 minutes. Drain and let cool.
- Mash the cassava in a bowl until smooth.
- In a separate bowl, mix the flour, cornmeal, and salt. Gradually add water to form a dough.
- Take a small amount of the cassava mash and roll it into a ball. Coat the ball in the flour mixture and set aside. Repeat with the remaining cassava.
- Heat the oil in a deep fryer or large pot to 350°F (175°C). Fry the cassava balls in batches until golden brown, about 5 minutes. Drain on paper towels.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 20 minutes
- Total time:
- 30 minutes
- Cooking method
- Deep-frying
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 30g
- Fat
- 5g
- Protein
- 2g
Supplies
Large pot Bowl Deep fryer or large pot Slotted spoon Paper towels
Tools
Potato masher
Serving suggestions
Serve the Santomean Fried Cassava Balls with a side of hot sauce or a tangy dipping sauce for a delicious snack.
Tips & tricks
For a crispier texture, you can double-coat the cassava balls in the flour mixture before frying.
Cost
$5