|Source||Patti Gyapomaa Sloley|
In Ghana yam balls are often found on dinner and party menus and served with just about any meat or fish. I coat them with gari to give a bit of crunch. There are many types of yam, varying in size, flavour and colour. I prefer Ghana’s pale-yellow fleshed puna, with its fluffy texture and distinctive taste.
How to make Crunchy Yam Balls?
1. Peel the yam, chop into medium chunks and place in a large pan of salted boiling water for about 12 minutes, until just fork soft.
2. Drain well and mash with margarine and turmeric and leave to cool. Tip into a large bowl and add the chopped onion, garlic, thyme, seasoning and half the whisked eggs.
3. Form the mixture into plum-size balls and chill for half an hour to firm up.
4. Heat a pan then add the oil. Roll the balls in the seasoned flour, then in the remaining whisked eggs, followed by the gari or breadcrumbs. Fry in batches until golden.
5. Remove and drain on kitchen paper. Keep warm while you cook the rest.
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