Ingredients with Measurements:
- 1 pound of bologi leaves, chopped
- 2 cups of yam, peeled and grated
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1/2 cup of breadcrumbs
- 2 eggs
- 1/4 cup of vegetable oil
Special equipment needed:
- Large mixing bowl
- Frying pan
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the chopped bologi leaves, grated yam, chopped onion, minced garlic, salt, black pepper, paprika, and cumin. Mix well.
2. Add the breadcrumbs and eggs to the bowl and mix until well combined.
3. Heat the vegetable oil in a frying pan over medium heat.
4. Using your hands, form the mixture into small balls, about the size of a golf ball.
5. Carefully place the balls into the hot oil and fry until golden brown, turning occasionally with a slotted spoon.
6. Once the balls are cooked, remove them from the pan with the slotted spoon and place them on paper towels to drain excess oil.
7. Serve the bologi and yam balls hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- Makes about 20 balls
Nutritional information:
- Calories: 120
- Fat: 6g
- Carbohydrates: 14g
- Protein: 3g
Substitutions for ingredients:
- Instead of bologi leaves, you can use spinach or kale.
- Instead of yam, you can use sweet potato or cassava.
- Instead of vegetable oil, you can use canola oil or peanut oil.
Variations:
- Add chopped bell peppers or carrots for extra flavor and nutrition.
- Add grated cheese to the mixture for a cheesy twist.
- Make the balls smaller and serve them as appetizers.
Tips and tricks:
- Make sure to squeeze out excess water from the bologi leaves before adding them to the mixture.
- Use a non-stick frying pan to prevent the balls from sticking.
- If the mixture is too wet, add more breadcrumbs to thicken it up.
Storage instructions:
- Store the leftover bologi and yam balls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the balls, place them in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the bologi and yam balls on a platter with a dipping sauce on the side.
Garnishes:
- Garnish with chopped parsley or cilantro for a pop of color.
Pairings:
- Serve with a side of rice and beans for a complete meal.
Suggested side dishes:
- Fried plantains
- Coleslaw
- Roasted vegetables
Troubleshooting advice:
- If the balls are falling apart in the pan, add more breadcrumbs to the mixture to thicken it up.
Food safety advice:
- Make sure to cook the balls thoroughly to prevent foodborne illness.
Food history:
- Bologi is a leafy green vegetable commonly used in West African cuisine.
Flavor profiles:
- The bologi and yam balls are savory and slightly spicy, with a crispy exterior and a soft, fluffy interior.
Serving suggestions:
- Serve the bologi and yam balls as a main dish or as an appetizer at a party.
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