Accra Cassava (Cameroonian Cassava Fritters)

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Introduction

Accra cassava are crispy-outside, tender-inside fritters made from grated cassava, mashed banana, and salt—fried until golden and served hot. The banana acts as a binder and adds subtle sweetness to balance the earthy cassava. These are a Cameroonian street food that works equally well as a snack, appetizer, or side dish.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: Makes about 24 fritters (serves 4–6)

Ingredients

• 3 pounds grated cassava (can be frozen and thawed)
• 4 large, overly ripe bananas (optional)
• 1 teaspoon or more of salt
• A good amount of vegetable oil

Instructions

1. Squeeze the grated cassava using a kitchen cloth or cheesecloth (like the one used for preparing homemade pap) to remove as much liquid as possible. The cassava should be very dry with little liquid.
2. Mash the bananas well using a fork, masher, or food processor.
3. Add the cassava and salt to the mashed banana in a medium sized bowl, and mix them together very well. The mixture should be firm enough that it can be rolled into balls.
4. Use your palms to roll about 2 tablespoons of the mixture into bite-size balls.
5. Heat the vegetable oil to 375 °F in a deep skillet or a saucepan. You can check the oil temperature by dropping in a 1-inch square of bread-it should take about 1 minute to brown.
6. Place the cassava balls gently into the hot oil and fry until golden brown. Do not overcrowd the pan-work in batches as necessary.
7. Remove the fritters from the hot oil, drain, and serve fresh.

Variations

Without banana: Omit the banana and add 2 tablespoons of water to the cassava and salt mixture. The fritters will be less sweet and more neutral in flavor, with a slightly denser crumb.

With cheese: Stir 1 cup of grated sharp cheddar or Gouda into the cassava mixture before rolling. This adds a savory depth and creates a richer fritter.

With green onion and cayenne: Mix in 4 chopped green onions and ½ teaspoon of cayenne pepper to the cassava mixture for a spiced, herbaceous version.

Baked instead of fried: Place rolled balls on a lightly oiled baking sheet and bake at 400 °F for 20–25 minutes, shaking the pan halfway through. The outside will be firmer and less crispy than deep-fried, but still golden.

With smoked paprika: Stir 1 teaspoon of smoked paprika into the cassava mixture for a subtle smokiness that complements the earthy cassava.

Tips for Success

Squeeze the cassava thoroughly—excess moisture prevents the fritters from holding together and makes them soggy inside. Use a clean kitchen cloth and press hard for at least 30 seconds.

Use truly ripe bananas (yellow with brown spots) so they mash easily and bind the mixture without needing extra liquid.

Test your oil temperature with bread before adding fritters; if it browns in less than 1 minute, the oil is too hot and the outside will char before the inside cooks through.

Avoid crowding the pan; fry in batches of 4–6 fritters so the oil temperature stays steady and each one fries evenly.

Drain the fried fritters on paper towels immediately after removing them from the oil to keep them crispy.

Storage and Reheating

Store cooled fritters in an airtight container in the refrigerator for up to 3 days. Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month.

FAQ

Can I prepare the mixture ahead of time?

Yes. Mix the cassava, banana, and salt up to 4 hours ahead, cover with plastic wrap, and refrigerate. The mixture may release a little liquid, so give it a quick stir before rolling into balls.

What if I don’t have overly ripe bananas?

The bananas are optional and serve as a binder. If you skip them, add 2–3 tablespoons of water to help the cassava hold together when rolling. The fritters will taste less sweet but will still be delicious.

Can I use fresh cassava instead of frozen?

Yes. Fresh grated cassava works the same way—squeeze it very well to remove moisture before mixing with banana and salt.

Why are my fritters falling apart in the oil?

The cassava likely wasn’t squeezed dry enough, or the mixture was too wet. Squeeze the cassava again until no more liquid comes out, and if you added bananas, make sure they are fully mashed with no chunks.