One thing I love about our African foods is that they are very combinable and can easily be integrated to create new meals. We end our cassava week with a sweet treat: Akara cassava!
It’s a favorite in West African countries and eaten with a hit sauce. AKARA is a two-ingredient food and is ultra easy to make. You only need extra ripe bananas and fresh cassava root.
Two hundreds years ago, our ancestors didn’t have the complicated kitchen equipment we have to today hence they did everything with simple uncomplicated easily made equipment like grater, grinding stone or mortar and pestle. I am a huge fan of traditional cooking methods. They good thing about these equipments like grinding stones or mortar and pestle is, you used some energy to blend your food, a great way to incorporate some physical activity in their daily routines and I am a huge fan of these methods. So i grated my cassava and pounded my banana. It only took me 2 mins and 6 mins respectively!
Next, I mixed the grated cassava and mashed banana together and that’s all there is to it but for the frying.
Deep frying is the only way to cook these babies and for this reason akara cassava as an occasional meal while I work on a healthier way to prepare it. The good thing is it’s sugar free, wheat free and glutan free!
Enjoy it for breakfast with a cook of fever grass tea or lemon tea!
Have you tried this recipe? How did it turn out? Leave us a message in the comments area below. I’d love to hear from you!
600g Cassava Root
6 large over ripe Bananas
- Peel, half and grate fresh cassava root.
- Mash bananas in a mortar or using a fork.
- Mix cassava paste and mashed bananas together.
- Scoop with a tablespoon and fry in hot oil.
- Serve with hot sauce and enjoy!