Agbeli Kaklo (Cassava Doughnuts)

Ingredients

• 2 cups Cassava Flour
• 1 cup Water
• 1/4 medium Onion
• 1/4 Scotch Bonnet Pepper
• 1/2 tsp Salt
• 1 cup Vegetable Oil

Instructions

1. 1In a medium saucepan, bring the 1 cup of water to a rolling boil over high heat.
2. 2Gradually add the 2 cups of cassava flour to the boiling water while stirring constantly with a wooden spoon. Continue to stir vigorously until the mixture forms a smooth, cohesive dough that pulls away from the sides of the pan. This should take about 3-5 minutes.
3. 3Remove the saucepan from the heat. Let the dough cool in the pan for about 5-10 minutes, or until it is comfortable to touch. It should still be warm but not hot.
4. 4Add the 1/2 tsp of salt, the 1/4 medium onion (finely diced), and the 1/4 scotch bonnet pepper (very finely chopped, use less if you prefer less heat) to the slightly cooled dough. Mix thoroughly with your hands or the wooden spoon until all the ingredients are evenly distributed throughout the dough.
5. 5Pour the 1 cup of vegetable oil into a deep skillet or a medium-sized heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is hot enough by dropping a tiny piece of dough into it; it should sizzle immediately.
6. 6While the oil heats, shape the dough into small doughnut shapes. You can roll small portions of the dough into balls and then press a finger through the center to create a hole, or simply flatten them slightly into small discs.
7. 7Carefully place 3-4 doughnuts at a time into the hot oil, making sure not to overcrowd the pan. Fry for 3-5 minutes per side, turning them gently with a slotted spoon, until they are a deep golden brown color and appear puffed up.
8. 8Using the slotted spoon, remove the fried doughnuts from the hot oil. Place them on a plate lined with paper towels to absorb any excess oil. Repeat this process with the remaining dough.
9. 9Serve the Agbeli Kaklo warm.

Related Guides