Ghanaian
Agbeli Kaklo
Agbeli kaklo are Ghanaian fried cassava balls, crisp outside with a chewy, lightly fermented-tasting cassava centre. They are traditionally eaten warm with fresh coconut pieces or roasted groundnuts.
Watch it madeNdudu by Fafa · 7:45
Ingredients
- Fresh cassava tubers500g
- Small onion, grated1
- Fresh red chilli or kpakpo shito, finely crushed1
- Salt3/4 tsp
- Vegetable oil, for deep-frying3 cups
- Fresh coconut pieces, to serve1 cup
Method
- Peel the cassava, wash it well, and cut out any tough woody core from the centre.
- Grate the cassava very finely into a bowl using the small side of a grater.
- Tip the grated cassava into a clean cloth and squeeze firmly to remove excess liquid, leaving the cassava moist but not dry.
- Loosen the squeezed cassava with your fingers, then mix in the grated onion, crushed chilli, and salt until evenly combined.
- Taste a tiny pinch of the mixture and adjust the salt if needed, then shape it into small firm balls about the size of a walnut.
- Heat the oil in a deep pot over medium heat until a small bit of cassava sizzles steadily when dropped in.
- Fry the cassava balls in batches, turning often, until deep golden brown and crisp, about 6 to 8 minutes per batch.
- Lift the agbeli kaklo out with a slotted spoon and drain on paper or a clean rack.
- Serve warm with fresh coconut pieces on the side.
Common questions
Can I substitute frozen cassava or cassava flour for fresh cassava tubers in agbeli kaklo?
Fresh cassava gives the best texture. Frozen cassava can work if fully thawed and squeezed very well. Cassava flour is not a good substitute here; it makes a different dough and won’t fry up with the same crisp, chewy bite.
How long does agbeli kaklo take from peeling to frying?
Plan on about 30 to 45 minutes total for a small batch. Grating and squeezing the cassava take the longest. Frying usually takes 6 to 8 minutes per batch, depending on how large you make the balls.
What are the most common mistakes when making agbeli kaklo?
Not squeezing out enough liquid, using too much oil heat, and making the balls too large are the main mistakes. If the cassava is too wet, the balls can split or turn soggy. If the oil is too hot, they brown before cooking through.
How should I store leftover agbeli kaklo, and can I reheat it?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a hot oven or air fryer until crisp again. Microwaving works in a pinch, but it softens the crust.
What’s the best way to serve agbeli kaklo?
Serve it warm, right after frying, with fresh coconut pieces on the side for the classic pairing. It also works with pepper sauce or a simple dip, but keep the accompaniments light so the cassava flavor stays front and center.