When I serve these fonio appetizers during cocktail hour at events, some people will burn their fingers and tongues to get more. Crispy on the outside and fluffy on the inside, they never fail to gratify.
Yuca and Fonio Croquettes
2 yuca, peeled, diced, cooked and mashed
1 cup cooked Yolélé fonio
1/2 cup chopped scallions
1 garlic, chopped
2 Tbsp milk
1/2 tsp ground black pepper
2 egg yolks
Peanut oil for frying
- In a large bowl, combine mashed yuca, cooked fonio, scallion, garlic, milk and pepper. Shape them into small balls approximately the size of a golf ball.
- Fry in medium hot peanut (or vegetable) oil until golden brown.
- Serve immediately with Tamarind glaze (recipe below) for dipping.
1 cup tamarind paste
2 cups boiling water
1 Tbsp honey
1 tsp cayenne pepper
1 Tbsp fish sauce
1 tsp chopped fresh ginger
- Soak tamarind paste in boiling water for 5 to 10 minutes, until tamarind dissolves in water and makes a thick but runny paste.
- Add remaining ingredients and adjust seasoning.
- Serve as a dipping sauce for croquettes