Ghanian Yam Balls or Yele Kakro

Yesterday, I tweeted about this Yam ball recipe I discovered from this Ghanian site Waakye. I couldn’t wait to try it because I had recently been thinking of something different to do with yam. I did not follow the recipe exactly as I like to add my twist to things but I did do most of what was suggested. I also researched some other recipes of the Yam balls or Yele Kakro as the Ghanians call it and found some people added blended tomatoes to the mix. I wanted to be safe on my first trial. Trust me, I would be experimenting with this more. Hope you enjoy the recipe and if you know any different way to make this, Be sure to leave a comment and let us know.

Ingredients

1 chunky slice of yam

1 cup of seasoned breadcrumbs (You can season this with maggi)

1 egg

1 small piece of fish

1/2 teaspoon of dry pepper

1/2 teaspoon of salt

1 tablespoon of butter

Oil for deep frying

 

Method

Peel and boil the yam till very soft

Whisk the egg in a bowl and set aside

Mash the fish as well and set aside

Mash(Pound) the yam with the butter, salt and pepper.

Grab a little yam and place a bit of the mashed fish in the middle and roll into a ball.

Dip in the egg and coat with breadcrumbs and set aside.

Yam balls before frying

In hot oil, Deep fry the yam balls till golden brown.

Serve with a pepper sauce mix, peri peri sauce or as a stand alone appetizer.

Yam balls with peri peri sauce

yele kakro yam balls ghanian food

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