Agbeli Kaklo (Cassava Doughnuts)

Ingredients

• 2 cups Fresh Cassava
• 1/4 small Onion
• 1/8 small Scotch Bonnet Pepper
• 1/2 tsp Salt
• 1 cup Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel and grate the 2 cups of fresh cassava using a grater or food processor. Squeeze out any excess liquid from the grated cassava using a clean cloth. This helps the doughnuts hold their shape.
2. 2In a bowl, combine the squeezed grated cassava, the 1/4 small onion (finely chopped), the 1/8 small scotch bonnet pepper (finely chopped, seeds removed if you prefer less heat), and the 1/2 tsp salt. Mix these ingredients together thoroughly with your hands or a spoon until everything is well combined and forms a cohesive dough.
3. 3Heat the 1 cup of vegetable oil in a large, heavy-bottomed pot or deep frying pan over medium-high heat until it reaches 175°C.
4. 4Shape the cassava dough into small balls or flattened doughnut shapes, about 3.81-5.08 cm in diameter. Ensure they are not too thick, so they cook through.
5. 5Carefully place 3-4 doughnuts into the hot oil, making sure not to overcrowd the pot. Fry for 3-5 minutes per side, until they are golden brown and crispy on all sides. You will hear them sizzle in the oil.
6. 6Using a slotted spoon or spider strainer, remove the fried doughnuts from the oil. Place them on a plate lined with paper towels to absorb any excess oil.
7. 7Serve the Agbeli Kaklo warm.

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