Skip to main content

Tell Us If You Like These 140 African Food Recipes.

How to Make Mashed Sweet Potato Balls

How to Make Mashed Sweet Potato Balls.

Make mashed sweet potato balls in the air-fryer, oven or cast iron skillet.

Mashed Sweet Potato Balls Ingredients and Directions

Mashed Sweet Potato Balls Ingredients and Directions.

Ingredients

4 large sweet potatoes

2 large chicken eggs

1 cup wheat flour

¼ cup brown sugar

¼ cup white sugar

1/2 teaspoon orange zest

1 teaspoon ground allspice

Salt to taste

1 cup bread crumbs

Oil for frying


Directions

On medium-high heat, heat 3 inches of vegetable oil in a large cast iron skillet. Wash, peel and boil sweet potatoes then mash well. Add flour, one egg, sugars, spice, zest and salt to make the sweet potato dough to a rolling consistency. Evenly divide sweet potato dough into 12 round balls with your hands, then dredge first in egg and then in panko. Repeat. Fry sweet potato balls a few at a time until golden brown about 2-1/2 to 3 minutes on each side. Drain on a paper towel. Serve with curry.

Don’t want to fry in oil? You can also bake mashed sweet potato balls at 400 degrees until golden brown for about 5-10 minutes and air-fry by spraying sweet potato dough with vegetable oil and baking for 10 minutes until golden brown.


Did you know.

The potato is one of the top four crops in the world after rice, wheat and corn. Most major potatoes growers are in Europe and the Russian Federation. The main potato producers in the African region are Egypt and South Africa.

Sweet potatoes are a relative newcomer to Africa. However many farmers, because of the sweet potatoes comparative ease of establishment and cultivation, and resilience to pests, disease, and drought have become a favorite plant to cultivate.

Sweet potato is a popular food in many parts of Eastern Africa. Today the sweet potato is the third most important crop in seven eastern and central African countries, and fourth in six southern African countries. In many communities in Eastern Africa, sweet potatoes are preserved for the lean dry season by sun drying.

Comments

Popular posts from this blog

South African Frikkadel Meatballs

South African Frikkadel Meatball Sub Make South African Frikkadel Meatballs Traditional South African Frikkadel or fry pads is an Afrikaner dish of ball-rolled minced meat meatballs that is quick to make and eat with a side salad, rice, corn or add to a thick tomato sauce. Frikkadel can be baked in an oven, but can also be deep-fried. Easy Frikkadel Meatballs Ingredients 1 pound ground beef or ground ostrich meat 1 medium onion finely chopped 1 cup of dried bread crumbs 1/4 cup whole milk 3 tablespoons of your favorite chutney 1 large egg 1 teaspoon ground coriander 1 teaspoon curry powder 1 teaspoon Worcester sauce Salt and pepper to taste Directions Preheat oven to 350 degrees F. Soak breadcrumbs in milk then mix all ingredients well with clean hands, roll the meat into medium size balls. Bake for 45 minutes. Serve warm with chutney or mustard on top of each meatball. Afrikaner is a South African of European descent who settled on the southern tip

African Sardine Stew Recipe

Peri-Peri Sardine Stew Recipe African recipes by  African Gourmet Peri-Peri Sardine Stew is a traditional African recipe made with sardines, hot peri peri sauce and healthy vegetables. Prep time: 10 min Cook time: 30 min Total time: 40 min Ingredients Three 4 oz cans sardines boneless, skinless sardines packed in olive oil, drained 1 onion finely chopped 1 teaspoon minced garlic 2 ripe tomatoes, chopped 1 tablespoon palm oil 1 cup of water 1 tablespoon peri-peri sauce 1 chopped hot pepper (optional) 1 bay leaf Salt to taste Directions In a large pot over medium heat sauté onion with palm oil until soft. Add garlic, tomatoes, spices and water. Simmer 10 minutes; add sardines simmer 10 minutes more. Serve over rice. Read more facts and food recipes about Africa The African Gourmet creates easy African food recipes for you to enjoy. Learn more about Africa. South African Carrot Sambal Spicy Baked Chickpeas Friday Night Fish Stew Make

How to Cook Ostrich Meat

How to cook South African Ostrich Meat Ostriches are farmed throughout the world for meat, feathers, and leather. An ostrich produces up to 40 eggs and ostriches produce more meat than cattle and contain the least fat, calories and cholesterol of beef, chicken, pork, lamb, and turkey. Ostrich meat is red meat but it's low in cholesterol and fat. Standing tall on long, bare legs, the Ostrich has a long, curving, predominantly white neck. Ostriches are mainly vegetarian, eating grass, succulents’ berries and seeds, though they will also eat insects. They swallow large numbers of pebbles which help grind the harder food in the gizzard and aid digestion. Africa’s semi-arid plains, woodlands, savannahs, and grasslands are the habitats where the ostrich lives. Ostriches live in the African countries of Kenya, South Africa, Uganda, Ethiopia, Somalia, Zambia, Mali, Chad, Sudan, Mozambique, and Tanzania. How to cook South African Ostrich Meat Ostriches are farmed throughout th

The African Gourmet


In 2023, we mark 16 years of dedicated service in discovering, collecting, and sharing African history and heritage. Our mission is to promote a sense of pride and appreciation for this rich cultural legacy and important educational resource.



So, my adventurous friend, fasten your seatbelt and prepare for a wild and downright mind-blowing journey through Africa's 54 food nations. You're about to discover a whole new world of cultures, traditions, and practices that'll leave you craving more. Since 2007, The African Gourmet has highlighted Africa through its food and culture. Contact us culture1africangourmet@gmail.com

Chic African Culture

Indulge in our delectable food dishes that serve as a delightful and flavorful gateway to the rich diversity of the African continent.


Moroccan Pastilla Pie

Moroccan Pastilla Pie




If you're hesitant about trying African food, let me assure you that Moroccan Pastilla Pie offers a delightful culinary adventure. Moroccan Pastilla, or Bastilla or B'stilla, is a traditional Moroccan dish typically served as a special occasion or festive dish. It consists of layers of flaky pastry filled with a mixture of spiced meat, usually chicken or pigeon, along with almonds, eggs, and a hint of sweetness from ingredients like cinnamon and powdered sugar. Traditional Moroccan Pastilla recipes often include a layer of scrambled eggs. Feel free to add beaten eggs to the chicken and almond mixture during the cooking process if you prefer. The pastry is then baked until golden and crispy.



Moroccan Merguez Sausage

Moroccan Merguez Sausage




Merguez is a spicy North African sausage traditionally made from ground lamb or beef and flavored with spices such as paprika, cumin, garlic, and chili. It is often grilled or pan-fried and served with bread or Merguez is commonly used in dishes like tagines, couscous, and stews.