Akara kebojen

Also known as: Cassava balls, Akara Iwa, Baked cassava cake, Akara Jiakpu

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Description

A hearty cassava delicacy made from finely ground, pressed cassava shafts, enriched with the deep, earthy flavor of red palm oil and seasoned with salt, aromatic spices, and a touch of pepper for gentle heat. Traditionally paired with a specially cooked beans porridge, yet equally enjoyable on its own, this comforting dish offers a satisfying blend of creamy, crispy, and baked textures with a rich, natural taste—perfect as a standalone treat or alongside your favorite sides.

Origin

Ugep, Cross river state

Time to Prepare

1440

Avg. Price per Plate

$$5

Food Age

1500

carbohydrates
dietary fiber
healthy fats
sodium
vitamins A and E
antioxidants
and small amounts of protein

General Recipe per serving

Name: Akara kebojen

Origin: Ugep, Cross River

Ingredients It Favours:

Cassava
red oil
salt
seasoning
pepper

Steps:

Mash the cassava and extract the water, make sure the shaft extracts the water as much as possible, after that add salt pepper and maggi seasoning into the cassava shaft which you have extracted the water from, mix properly, then begin to mould into shapeless shapes and fry until stron and red, there you have you akara kebojen (cassava cake)