Kouti (Cassava’s croquettes)
Preparation time : 1 hr
Cooking time : 10 min
Location : Maritime Guinea
Vegetarian : Yes
Difficulty : Easy
With : Fish, Seafood
Cost : Inexpensive
Cooking method : Hobs / Fire

Kouti is mostly spread and an enjoyed snack in the Maritime Guinea region. Crunchy as one pleases with its deliciously spicy sauce. One can be find it during the Cassavas seasons in all of school re-creation, all carrefour & the bus stations.

Ingredients (For 10 people)

  • 1 kg of fresh Cassava

  • Salt to taste

  • 1 liter of oil

  • 2 smoked fish filets

  • 25 gr of sanfoui (dried shrimps powder)

  • 2 onions

  • 3 - 4 large hot peppers

  • Soumbara (or 1 in 2 Maggi stocks)


  • Cut in thick Slices and peel. Wash well under running water and reserve in a bowl.

  • Grate the cassava by means of a grater or of an electric robot (much faster).

  • Pour the grated cassava in a clean tissue to press the flesh off from its starch juice.

  • Salt to taste. Hold small grated cassava ball with hands and roll like stick.

  • Heat the oil in a fryer pot and deep fry & stir regularly until it turns into golden brown color.

    Once golden and crunchy, bring them out with a skimmer and drain the koutis excess oil on paper towels

  • Hot Pepper Sauce:

    • Peel and cut the onions in four pieces. Remove skin and deboned the smocked fish and flake.
    • Cut the peppers in two pieces and prune.
    • Mix all the ingredients together and sauté in a pan with heated oil. Stir and add the soumbara to taste and crushed or powdered sanfoui.
    • Let simmer for few minutes.

Tips and Tricks

If you lack of Bonga, the smoked mackerel filet can replace it.