Equatorial Guinea-style Octopus Balls

Ingredients

Equatorial Guinea-style Octopus Balls differ from the original Japanese Takoyaki in terms of flavor profile and spices used. While the Japanese version focuses on a delicate balance of flavors, the Equatorial Guinea adaptation incorporates local spices that add a unique and slightly bolder taste. Additionally, the batter in the Equatorial Guinea-style version may include regional ingredients, giving it a distinct flavor and texture. We alse have the original recipe for Takoyaki, so you can check it out.

• 200g (7 oz) octopus, diced 200g (7 oz) octopus, diced
• 1 cup all-purpose flour (120g) 1 cup all-purpose flour (120g)
• 1 cup cornmeal (120g) 1 cup cornmeal (120g)
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 1 cup water (240ml) 1 cup water (240ml)
• Vegetable oil, for frying Vegetable oil, for frying
• Dipping sauce (such as soy sauce or a local Equatorial Guinea sauce), for serving Dipping sauce (such as soy sauce or a local Equatorial Guinea sauce), for serving
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 5g (Saturated Fat: 1g)
• Carbohydrates: 40g (Sugars: 1g)
• Protein: 12g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, cornmeal, baking powder, paprika, garlic powder, onion powder, black pepper, and salt.
2. 2.
   Gradually add water to the dry ingredients while whisking until a smooth batter is formed.
3. 3.
   Heat a takoyaki pan or a regular non-stick pan over medium heat and lightly grease the molds with vegetable oil.
4. 4.
   Pour a spoonful of batter into each mold, filling them halfway.
5. 5.
   Place a piece of diced octopus into each mold and top with another spoonful of batter to cover the octopus.
6. 6.
   Cook for a few minutes until the bottom is golden brown, then use a skewer or chopsticks to flip the balls over.
7. 7.
   Cook for a few more minutes until the other side is also golden brown and the octopus is cooked through.
8. 8.
   Remove the Equatorial Guinea-style Octopus Balls from the pan and repeat the process with the remaining batter and octopus.
9. 9.
   Serve the Octopus Balls hot with a dipping sauce of your choice and garnish with chopped green onions.

Treat your ingredients with care...

• Octopus — Ensure the octopus is fresh and properly cleaned before dicing it into small pieces. If octopus is not available, you can substitute it with shrimp or squid for a similar taste and texture.

Tips & Tricks

• To achieve a crispy exterior, make sure the pan is adequately heated before pouring the batter.
• Experiment with different dipping sauces to find your favorite flavor combination.
• If you don't have a takoyaki pan, you can use a regular non-stick pan and shape the batter into small balls using a spoon.

Serving advice

Serve the Equatorial Guinea-style Octopus Balls as a delicious appetizer or snack. They are best enjoyed hot and fresh, straight from the pan.

Presentation advice

Arrange the Octopus Balls on a serving platter and drizzle the dipping sauce over them. Garnish with chopped green onions for a pop of color.