Central African Calskrove

Ingredients

In this Central African adaptation of Calskrove, we substitute the traditional potato base with a combination of plantains and cassava, which are commonly used in Central African cuisine. Additionally, we incorporate a blend of Central African spices to infuse the ground meat filling with the flavors of the region. We alse have the original recipe for Calskrove, so you can check it out.

• 2 ripe plantains, peeled and boiled (about 400g / 14oz) 2 ripe plantains, peeled and boiled (about 400g / 14oz)
• 1 cup cassava flour (120g) 1 cup cassava flour (120g)
• 250g ground meat (beef, chicken, or lamb) 250g ground meat (beef, chicken, or lamb)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 18g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, mash the boiled plantains until smooth. Add the cassava flour gradually, kneading until a dough-like consistency is achieved.
2. 2.
   In a separate pan, cook the ground meat over medium heat until browned. Add the chopped onion and minced garlic, cooking until the onion is translucent.
3. 3.
   Stir in the paprika, cayenne pepper, coriander powder, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld. Remove from heat and let the mixture cool.
4. 4.
   Take a small portion of the plantain-cassava dough and flatten it in your palm. Place a spoonful of the spiced ground meat mixture in the center and fold the dough over, shaping it into a ball. Repeat with the remaining dough and filling.
5. 5.
   Heat vegetable oil in a deep pan or skillet over medium-high heat. Fry the croquettes until golden brown and crispy on all sides. Remove from the oil and drain on a paper towel-lined plate.
6. 6.
   Serve the Central African Calskrove hot as an appetizer or main dish.

Treat your ingredients with care...

• Plantains — Ensure that the plantains are ripe but not overly soft for the best texture and flavor in the croquettes.
• Cassava flour — Gradually add the cassava flour to the mashed plantains to achieve the desired dough consistency. Adjust the amount if needed.
• Ground meat — Use your preferred type of ground meat, such as beef, chicken, or lamb, for the filling. Choose lean meat for a healthier option.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes to the ground meat mixture.
• Serve the Central African Calskrove with a side of spicy tomato chutney or a tangy yogurt dip.
• If cassava flour is not available, you can substitute it with tapioca flour or cornstarch.
• Make sure the oil is hot enough before frying the croquettes to achieve a crispy exterior.
• To save time, you can prepare the ground meat filling in advance and refrigerate it until ready to use.

Serving advice

Serve the Central African Calskrove as an appetizer at gatherings or as a main dish accompanied by a fresh salad or steamed vegetables. Garnish with chopped fresh herbs, such as cilantro or parsley, for an added burst of freshness.

Presentation advice

Arrange the Central African Calskrove on a platter, showcasing their golden-brown exterior. Sprinkle some paprika or cayenne pepper on top for a touch of color. Serve with small bowls of dipping sauce for an inviting presentation.