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Boulettes à l'Igname (Fried Yam Balls)
Boulettes à l'Igname (Fried Yam Balls) is a traditional Togolese (from Togo) recipe for a classic snack or accompaniment of yam dough balls bound with egg and flavoured with tomato and chilli that are deep fried to cool. The full recipe is presented here and I hope you enjoy this classic Togolese version of: Fried Yam Balls (Boulettes à l'Igname).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
6
Rating: 
Tags : Chilli RecipesVegetarian RecipesHerb RecipesVegetable RecipesTogo Recipes
Boulettes à l'Igname (Fried Yam Balls): Classic Togolese recipes of yam, tomato and chilli balls deep fried to coo.
Ingredients:
500g yam
1/2 onion, finely chopped
1/2 tomato, finely chopped
1 hot chilli, finely chopped
1 egg, beaten
salt and freshly-ground black pepper, to taste
oil for frying
flour, for dusting
savory or thyme, to taste
Method:
Bring a large pan of salted water to a boil. Peel the yams and cut into pieces. Add to the pan and cook for about 30 minutes, or until tender.
Drain the yam, turn into a bowl and mash until smooth. Mix in the onion, tomato, chilli and minced herbs. Season to taste then add the beaten work and quickly work into the yam mixture to give a paste (this will be quite sticky).
Form the dough into medium-sized balls, either with your hands or with spoons, then roll in flour.
Heat oil to a depth of 1cm in a wok or deep frying pan. When hot, add the yam balls and fry until golden brown and cooked through.
These are quite bland and should either be served in a hot pepper stock base, or in a meat-based stew.
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