Cassava Akra (kosan rogo)
Cassava Akra (kosan rogo)

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, cassava akra (kosan rogo). It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Allah yabamu zama lafiya dun darajat manzon allah S. Manihot esculenta, commonly called cassava (/kəˈsɑːvə/), manioc, yuca, macaxeira, mandioca, aipim, and agbeli, is a woody shrub native to South America of the spurge family, Euphorbiaceae. Bankye or agbli krako, made from grated cassava, is one of the savory dishes from Ghana.

Cassava Akra (kosan rogo) is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Cassava Akra (kosan rogo) is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have cassava akra (kosan rogo) using 6 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Cassava Akra (kosan rogo):
  1. Make ready Fresh Cassava
  2. Get Paper, onions,1 tomatoes, Scotch bonnet
  3. Take Curry
  4. Take Seasonings
  5. Get Pinch salt
  6. Prepare Oil for frying

Globally influenced and locally sourced serving delicious organic food! Cassava, also called yuca, is an essential, starchy, root vegetable in tropical diets around the world. It's native to Brazil and has been part of the Caribbean diet Cassava (yuca) still plays an important role in Caribbean cuisine today. The recipes below reflect the diversity and different way of preparing the.

Steps to make Cassava Akra (kosan rogo):
  1. Peal the cassava and wash it, keep it for the water to dry
  2. Great it first then pound it
  3. Put it in a clean bag and press itfor the water to come or use ur hand to be pressing in it
  4. U now great ur paper, onions and tomatoe, the using motor and pistol then add the maggi, curry, pinch of salt and some spices if needed, add the pound cassava into the mixture and pound it again
  5. When it's done then u pack it in a clean container
  6. Be removing it in small quantity and wrap it with ur hand and put it in a plate
  7. When u finish, stand a frying pan in the fire and put the oil and let it bleach, start frying depending on the size of the pan
  8. After some minutes turn it for the other side to brown for some minutes
  9. When it's done remove it and put another set
  10. That's all for ur sweet and yummy cassava akra(kosan rogo) u can serve it with ur sweet suya (yaji)

Cassava is a nutty-flavored, starchy root vegetable or tuber. Native to South America, it's a major source of calories and carbs for people in developing countries. Additionally, cassava root is well known as the raw material that's used to produce tapioca and garri, a product similar to tapioca. Cassava is a tuberous, woody, shruby perennial plant, Manihot esculenta, of the Euphorbiaceae (spurge family), characterized by palmately lobed leaves, inconspicuous flowers, and a large, starchy, tuberous root with a tough, papery brown bark and white to yellow flesh. Video Ngintip Pasangan Mesum di Belakang Kampus.

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