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Mpuiwa: recipe illustration
Appetizers & nibbles

Mpuiwa

Small balls, crispy on the outside and soft inside, made from mashed cassava and plantain, deep-fried. Eaten as a street snack, often with a spicy sauce.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Peel the cassava and the plantain. Cook the cassava in boiling salted water for 20 minutes, until it mashes easily with a fork.
  2. Meanwhile, sauté the plantain cut into rounds in a little oil until tender, then mash it.
  3. Mix the mashed cassava and plantain until you have a smooth, even dough. Season with salt.
  4. Shape small balls the size of a walnut with lightly oiled hands.
  5. Heat the oil to 170 °C in a deep pan. Lower the balls in small batches and let them fry for 4 to 5 minutes, until a nice golden colour.
  6. Drain on paper towels and serve hot.

Variations and tips

Spicy version. Add a pinch of chili powder and a little chopped onion to the dough before shaping the balls.

Using what you can find. Cassava and plantain are sold in most Asian or African supermarkets; if you can't find them, boiled potato can replace the cassava.

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Original Ecomely recipe.