Vegetarian
The Africa News Cookbook
6-8 servings
20 min

west African yams are starchier and more fibrous than what North Americans call yams. For different effects, try this recipe with either white potatoes or sweet potatoes.

• 4 cups yams, cooked
• 1 large onion, finely chopped
• 3 medium-size tomatoes, peeled, and finely chopped
• 1 tsp. cayenne pepper
• 2 cups peanut oil
• 1/2 tsp. dried thyme
• 1/2 tsp. salt
• 2 eggs beaten
• flour

Mash or process the cooked yams until smooth. Set aside.

Fry half the onions and half the tomatoes in 1/4 cup of the oil until onions are limp. Add thyme and salt and mix well.

Scrape the mixture into a bowl, dump in the remaining onions and tomatoes, and the yams. Mix well and beat the eggs. Turn the mixture out onto a floured surface. With greased hands, shape spheres about the size of golf balls. Heat the remaining oil to a temperature of between 350 degrees and 375 degrees, and fry balls until they are golden brown all around--about 4 or 5 minutes each. Drain on clean, absorbent cloths and serve immediately.