Agbelikaklo is a crunchy savory snack mostly eaten with dried coconut. This snack is made with cassava, onion, and oil. It can be found on almost all the streets of Ghana even though it originated from the southern part of the Volta Region. The combination of grated cassava, seasoned with salt and onions, and then fried to achieve a crunchy exterior and soft interior sounds delicious.

Agbeli Kaklo Recipe:

Ingredients:

• Fresh cassava tubers, peeled and washed
• Salt
• Blended onions
• Vegetable oil for frying

Instructions:

1. Grate Cassava:

• Grate the peeled and washed cassava into a bowl, aiming for a fine texture.

1. Remove Moisture:

• Squeeze out as much moisture as possible from the grated cassava.

1. Sieve the Dough:

• Use an agbadze or a sieve with larger holes to sift the cassava dough.

1. Season:

• Season the sifted flour with salt and blended onions.

1. Form Balls:

• Form medium-sized balls from the flour, being careful not to squeeze them too firmly.

1. Fry:

• Heat vegetable oil over medium-high heat. Place the balls into the oil and fry for about 1 minute. Lower the heat and continue frying until golden brown (approximately 7 minutes).

1. Serve Fresh:

• Agbeli Kaklo is best enjoyed fresh out of the oil and on the same day.

Cooking Tips:

• Be cautious about squeezing the balls too firmly, as they need room while frying.
• The snack is best when consumed on the same day it’s prepared.

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Notes

1. You can get the water out of the grated cassava tubers by placing small portions of the dough in the middle of a kitchen towel and twisting opposite ends until the moisture starts dripping out. You may need an extra hand for this.
2. Typically you would use an agbadze (something which looks like a winnower) to sift to sieve the grated and squeezed cassava. If you don’t have an agbadze, you can use any colander or sieve which has somewhat larger holes than usual.
3. If after frying the agbeli kaklo, the centre is white and a different colour from the rest of the inside of the ball then it is not cooked. You are looking for an even translucent colour on the inside of the balls.
4. Do not taste the raw cassava, onion mixture! Raw cassava can cause cyanide poisoning when consumed in large quantities. A better option is to fry a small bit of the mixture and then adjust for salt, if necessary.

Kosua ne Meko (Egg and Pepper)

Kosua ne Meko, also known as “Egg and Pepper,” is a popular Ghanaian street food that consists of boiled eggs served with a spicy pepper sauce. It’s a simple yet flavorful dish enjoyed by many.

Kosua ne Meko is a popular street snack in Ghana that will win your heart instantly. This snack can be easily found on the streets, sold by female hawkers during the day and sometimes at night, and takes little time to prepare at home, all you need is a hard-boiled egg, sliced onions, and grounded hot red chilli pepper. Slice your hard-boiled egg into half and stuff the egg with the sliced onions, and the hot red chili pepper.

Here’s a basic recipe for preparing Kosua ne Meko:

Kosua ne Meko (Egg and Pepper) Recipe:

Ingredients:

• Hard-boiled eggs
• Fresh tomatoes
• Scotch bonnet peppers (or any hot pepper of your choice)
• Onions
• Salt to taste
• Optional: Vegetable oil

Instructions:

1. Prepare Hard-Boiled Eggs:

• Boil the eggs until they are hard-boiled. Once cooked, peel the eggs and set them aside.

1. Prepare the Pepper Sauce:

• Chop the fresh tomatoes, onions, and scotch bonnet peppers. The quantity of peppers can be adjusted based on your preferred level of spiciness.

1. Blend or Grind:

• Place the chopped tomatoes, onions, and peppers in a blender or a food processor. Blend until you achieve a smooth or slightly chunky consistency, depending on your preference.

1. Cook the Pepper Sauce:

• In a pot or saucepan, heat a small amount of vegetable oil (if using). Add the blended mixture and cook over medium heat. Stir occasionally to prevent sticking.

1. Season:

• Season the pepper sauce with salt to taste. You can also add other seasonings if desired.

1. Simmer:

• Allow the pepper sauce to simmer for about 10-15 minutes until it thickens slightly and the flavors meld together.

1. Serve:

• Place the hard-boiled eggs on a plate and pour the spicy pepper sauce over them.

1. Enjoy:

• Kosua ne Meko is typically enjoyed with a side of bread or alone as a spicy and satisfying snack.

Optional Tips:

• You can customize the pepper sauce by adding additional ingredients such as garlic, ginger, or spices for extra flavor.
• Adjust the quantity of peppers to suit your spice tolerance.

Kosua ne Meko is a quick and tasty dish that showcases the bold and spicy flavors commonly found in Ghanaian cuisine. It’s a popular street food choice and can be enjoyed at any time of the day.

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