Cassava is one of the world’s most beloved staple crops, nourishing millions across continents with its hearty, starchy roots. Native to South America, cassava was introduced to Africa in the 16th century by Portuguese traders, and over time became an essential part of daily life in many African countries. Today, it remains one of the most important root crops, valued for its affordability, versatility, and ability to provide lasting energy.
In the Ghana, Togo, and Benin regions, where the Ewe language is widely spoken, cassava is called Agbeli, meaning “there is life.” What a beautiful and fitting name for a crop that sustains so many communities.
Today, I’m sharing a delightful Ghanaian favourite - Agbeli Kaklo (also known as Bankye Kakro), a delicious snack made from this humble tuber. Locally, cassava is known as Agbeli or Bankye, while Kaklo/Krakro means fried. The result is a crunchy, savoury croquette that is wonderfully satisfying.
The recipe is beautifully simple, requiring only a few ingredients, yet the flavour is comforting and deeply enjoyable. Crisp on the outside, soft within, and traditionally served with freshly grated or shaved coconut, this snack is a true celebration of how humble ingredients can create something extraordinary.
Perfect as a tea-time treat, light snack, or something different to explore from African cuisine, Agbeli Kaklo is easy to make and impossible to resist.
Ingredients (Serves - 4-6)
Onion – 1 Medium size
Green Chilly - 1-2
Cooking oil
Salt as per taste
Fresh coconut, sliced or grated into thin shavings
Method
Wash and peel the cassava, then cut each piece lengthwise through the centre so you can remove the fibrous thread running through it. Cut into large chunks and grate the cassava finely.
Transfer the grated cassava to a sieve and rinse thoroughly under cold water to remove excess starch. Leave it to drain well.
Next, place the grated cassava in a muslin cloth and squeeze out as much liquid and starch as possible. Spread it onto a plate and allow it to air-dry slightly if desired (this step is optional but helps improve texture).
In a mixing bowl, combine the prepared cassava with finely chopped onions, chopped green chillies, and salt. Mix everything well.
Take portions of the mixture and press firmly in your palms to form tight balls, ensuring they hold together well. (Refer to picture.)
Deep fry the balls on a moderate heat, turning them intermittently to evenly cook them. Fry until golden brown. Strain off excess oil.
Serve Agbeli Kaklo hot with freshly grated or dried coconut on the side. Enjoy it as a delicious snack with a cup of hot tea or coffee.
It also makes a wonderful starter for parties, something unique, flavourful, and sure to pleasantly surprise your guests.
Variations
- If preferred, you may omit the onions.
- Add freshly chopped coriander leaves to the mixture for extra freshness and flavour.
Tips
- If you do not have a muslin cloth, you can simply squeeze out the excess starch using your hands.
- If the cassava is not air-dried slightly after squeezing, it may absorb more oil while frying because of the remaining moisture. However, this step is optional.
- The starch extracted from cassava can be saved and used in puddings or as a natural thickener, ensuring that nothing goes to waste.
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