YAM balls
A twist on my mother's recipe from her cookbook 'Dishes of Africa'
3 pounds of African yams or sweet potatoes, peeled and slice
4 large eggs
½ cup evaporated milk
2 tablespoons onions, chopped
¼ teaspoon garlic powder
¼ teaspoon ginger powder
1 teaspoon salt
4 tablespoons of tiger nut flour or flour of choice
Oil of your choice for frying
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In a 4-quart pot, boil the yams or sweet potatoes in salted water until tender
Drain and cool, mash until soft and smooth
Add eggs, milk, onion, garlic, ginger, salt and flour of choice
Form into 2-inch balls
Deep fry on medium heat for 5-7 minutes until golden brown
You can combine mashed sardines, finely chopped cooked meat or flaked fish with the yams or sweet potatoes
Yam balls may also be dipped in breadcrumbs. Serves 8
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*Tiger nut flour is made from tiger nuts. Tiger nuts were taken to Spain by Africans & used to make the original horchata(horchata de chufa) drink. Over time, it evolved into the rice-based horchata drink that most of us know today.
