Yam balls, but not as you know them. This time with an Angolan/Portugese twist. Yam is a bit like garri, in that it can do so much more than we ask it to on a daily basis. The nutty texture of the almonds was so beautiful as a taste experience and the basil made it just heavenly. I absolutely loved making these, and I reckon you will too. Serve with an exciting dipping sauce of your choice – and make it spicy!
1 small yam or cocoyam, boiled and cooled
1 handful almonds, chopped
1 small bunch basil, chopped
1 tbsp grated ginger
1 tsp salt or to taste
A pinch of cayenne pepper
1 cup olive oil or coconut oil for shallow frying
- In a large bowl, grate the yam through the larger side of the grater. Add all the other ingredients except the oil, and mix thoroughly. This is important to make sure flavour is evenly distributed. Taste and adjust seasoning if need be. I like my flavours big and bold in this dish.
- Take about a heaped teaspoon of the yam mixture and mould into balls, making sure to compress each one well, to prevent disintegration during frying. After each yam ball is moulded flatten it slightly in your hands. This helps it stay put in the pan.
- Heat some oil in a frying pan – just enough to shallow fry, not enough to submerge. When the oil is hot, fry the yam balls. Each batch take about 5 – 8 minutes to get golden.
- Serve with your favourite hot pepper sauce. In this case, I used jindungo.
This recipe is from Season 1 Episode 9 of Minjiba Entertains, commissioned by The Africa Channel and showing on RealTime DSTV Channel 155, Emirates in-Flight Entertainment, Amazon Prime, and Demand Africa.