Jamaican Spiced Cassava Balls

Ingredients

While the original Cireng is made with tapioca flour and typically served with a sweet dipping sauce, this Jamaican adaptation replaces tapioca flour with cassava, a staple ingredient in Jamaican cuisine. Additionally, the spices used in this recipe are distinctively Jamaican, incorporating flavors like allspice and scotch bonnet pepper to give the dish an authentic Caribbean taste. We alse have the original recipe for Cireng, so you can check it out.

• 2 cups (400g) grated cassava 2 cups (400g) grated cassava
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon allspice 1 teaspoon allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1 scotch bonnet pepper, seeded and finely chopped 1 scotch bonnet pepper, seeded and finely chopped
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 2g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the grated cassava, chopped onion, minced garlic, allspice, dried thyme, black pepper, salt, cayenne pepper, and chopped scotch bonnet pepper.
2. 2.
   Mix well until all the ingredients are evenly incorporated.
3. 3.
   Shape the mixture into small balls, about 1 inch in diameter.
4. 4.
   Heat vegetable oil in a deep pan or fryer to 350°F (180°C).
5. 5.
   Carefully drop the cassava balls into the hot oil and fry until golden brown and crispy, about 5-7 minutes.
6. 6.
   Remove the balls from the oil and drain on a paper towel-lined plate to remove excess oil.
7. 7.
   Serve hot and enjoy the Jamaican Spiced Cassava Balls as a delicious appetizer or snack.

Treat your ingredients with care...

• Cassava — Make sure to grate the cassava finely to achieve the desired texture for the cassava balls.
• Scotch bonnet pepper — Adjust the amount of scotch bonnet pepper according to your spice preference. Be cautious as it is a very hot pepper.

Tips & Tricks

• For an extra crispy texture, you can double fry the cassava balls. After the initial frying, let them cool for a few minutes, then fry them again until golden brown.
• Serve the Jamaican Spiced Cassava Balls with a tangy mango chutney or a spicy jerk sauce for an authentic Jamaican experience.
• If you can't find fresh cassava, you can use frozen grated cassava, just make sure to thaw it completely before using.

Serving advice

Serve the Jamaican Spiced Cassava Balls as an appetizer or snack. They pair well with a refreshing tropical fruit salsa or a zesty lime aioli for dipping.

Presentation advice

Arrange the golden brown cassava balls on a platter and garnish with fresh cilantro leaves for a vibrant and appetizing presentation.