Skip to main content
Main

Accra Cassava

Fried balls made from grated cassava, optional bananas, and salt, served fresh.

From the Wikibooks Cookbook · 4 ingredients
Jump to recipe ↓

Why it works: Cassava and banana work together. They rank in the top 13% of all ingredient pairs, and 9 recipes mention both. Both carry 2-hexenal, which smells green, leafy. The science ↓

The recipe

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Also mentioned in the method: bread

Directions

Prepare the batter

  1. Squeeze the grated cassava with a kitchen cloth or cheesecloth to remove as much liquid as possible, leaving it very dry.

  2. Mash the bananas well with a fork, masher, or food processor.

  3. Add the cassava and salt to the mashed bananas in a medium bowl and mix thoroughly until the mixture is firm enough to roll into balls.

  4. Roll about 2 tablespoons of the mixture into bite‑size balls using your palms.

Fry and serve

  1. Heat vegetable oil to 375 °F in a deep skillet or saucepan; check temperature by dropping a 1‑inch square of bread, which should brown in about 1 minute.

  2. Gently place the cassava balls into the hot oil and fry until golden brown, working in batches to avoid overcrowding.

  3. Remove the fritters from the oil, drain, and serve fresh.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Cassava + bananatop 13% of all pairs
    Aroma overlapmoderate
    Mentioned together9 recipes

    Shared aroma: 2-hexenal (green, leafy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Grated cassava
Forms the bulk of the fritter, giving a starchy, chewy texture once fried.
Overly ripe bananas
Add moisture and sweetness and help bind the mixture into a rollable dough.

The step that matters

Squeezing the cassava dry. Cassava holds a lot of water. Excess liquid makes the mixture too loose to shape and can cause oil to spatter and the fritters to fry unevenly, so it should be pressed as dry as possible before mixing.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Illustration of Tomato SoupIllustrationTomato Soup526 recipesIllustration of Brown BreadIllustrationBrown Bread461 recipesIllustration of Mutton BrothIllustrationMutton Broth292 recipesIllustration of Yorkshire PuddingIllustrationYorkshire Pudding264 recipes