Cassava Balls

Introduction

History

Cassava balls have their origins in the Caribbean, where cassava is a staple ingredient in many dishes. The recipe has been passed down through generations and has evolved to include different variations and flavors.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to thoroughly squeeze out any excess liquid from the grated cassava to prevent the balls from becoming too soggy.

- You can add your favorite herbs and spices to the mixture to customize the flavor of the cassava balls.

- Fry the cassava balls in small batches to ensure even cooking and a crispy exterior.

Serving Suggestions

Serve the cassava balls hot with a side of dipping sauce or salsa for added flavor.

Cooking Techniques

Fry the cassava balls in hot oil until they are golden brown and crispy on the outside.

Ingredient Substitutions

You can substitute the grated cassava with grated potatoes or yuca if cassava is not available.

Make Ahead Tips

You can prepare the cassava mixture ahead of time and store it in the refrigerator until ready to fry.

Presentation Ideas

Serve the cassava balls on a platter garnished with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Pair the cassava balls with a refreshing salad or coleslaw for a complete meal.

Storage and Reheating Instructions

Store any leftover cassava balls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of cassava balls contains approximately 200 calories.

Carbohydrates

Cassava is a starchy root vegetable that is high in carbohydrates. Each serving of cassava balls contains approximately 20 grams of carbohydrates.

Fats

Cassava balls are fried in cooking oil, which adds fat to the dish. Each serving of cassava balls contains approximately 10 grams of fat.

Proteins

Cassava balls are a good source of protein due to the addition of eggs in the recipe. Each serving of cassava balls contains approximately 5 grams of protein.

Vitamins and minerals

Cassava is rich in vitamins and minerals, including vitamin C, folate, and potassium. These nutrients help support overall health and well-being.

Alergens

Cassava balls contain eggs, which may be a common allergen for some individuals. Be sure to check for any allergies before serving.

Summary

Cassava balls are a delicious and nutritious snack that is high in carbohydrates, fats, proteins, and essential vitamins and minerals. Enjoy them in moderation as part of a balanced diet.

Summary

Cassava balls are a tasty and satisfying snack that is easy to make and full of flavor. With a crispy exterior and a soft, fluffy interior, these balls are sure to be a hit with family and friends. Enjoy them as a snack, appetizer, or side dish for a delicious and satisfying meal.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind, as if it happened just yesterday. It was many years ago, when I was just a young girl growing up in a small village in the heart of the Caribbean. My grandmother, who was known far and wide for her delicious cooking, had been teaching me her culinary secrets since I was old enough to hold a spoon. But the recipe for Cassava Balls was something special, something she had never shared with anyone before.

I remember the day she first showed me how to make them. It was a hot and humid afternoon, and the air was thick with the smell of ripe fruit and flowers. We had spent the morning harvesting cassava roots from the garden, and now it was time to turn them into something delicious. My grandmother led me to the kitchen, where she carefully peeled and grated the cassava, her hands moving with the precision and grace that only years of practice could bring.

As she worked, she began to tell me the story of how she had learned to make Cassava Balls. It was a story that had been passed down through generations of women in our family, each one adding their own special touch to the recipe. My great-grandmother had learned it from a friend who had traveled from a distant island, and she had in turn taught it to my grandmother, who now passed it on to me.

The key, she explained, was in the preparation. The cassava had to be grated finely and then squeezed tightly to remove as much moisture as possible. This would give the Cassava Balls their light and fluffy texture, and prevent them from becoming too dense and heavy. Once the cassava was ready, she mixed it with a few simple ingredients - grated coconut, sugar, and a pinch of salt - before shaping the mixture into small balls and frying them until they were golden brown and crispy.

As I watched her work, I was mesmerized by the way her hands moved with such skill and confidence. She seemed to know exactly how much of each ingredient to add, without ever needing to measure or weigh anything. It was as if she had an instinctive understanding of the recipe, a connection to the food that went beyond mere measurements and instructions.

When the Cassava Balls were finally ready, she placed them on a plate and handed me one to try. The first bite was like nothing I had ever tasted before - crispy on the outside, soft and chewy on the inside, with a subtle sweetness that lingered on my tongue. I couldn't believe that something so simple could be so delicious.

From that day on, I knew that I had to learn how to make Cassava Balls for myself. I spent hours in the kitchen with my grandmother, watching and helping as she made batch after batch, perfecting my technique until I could make them just as well as she could. And as I learned, she shared more of the story behind the recipe, telling me about the women who had come before us and the love and care they had put into their cooking.

Now, all these years later, I still make Cassava Balls whenever I want to feel connected to my roots and to the strong, resilient women who came before me. Each time I mix the grated cassava with coconut and sugar, shape it into small balls, and fry them until they are golden brown and crispy, I feel their presence in the kitchen with me, guiding my hands and watching over me with pride.

And as I serve the Cassava Balls to my own children and grandchildren, I pass on not just a recipe, but a legacy - a connection to our past and a reminder of the love and strength that have sustained our family for generations. The memory of finding this recipe for the first time may be fresh in my mind, but the taste of those Cassava Balls will linger in my heart forever.

Categories

| Cassava Recipes | Fijian Recipes | Fijian Snacks |

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