Kouti (Cassava’s croquettes) - Appetizers
|Preparation time :||1 hr|
|Cooking time :||10 min|
|Location :||Maritime Guinea|
|With :||Fish, Seafood|
|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)
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:
Tips and Tricks
If you lack of Bonga, the smoked mackerel filet can replace it.