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Yakeyake
Steamed grated cassava
Yakeyake: the Ewe staple of grated cassava steamed into fluffy, couscous-like crumbs
Yakeyake comes from the Volta Region, where grated cassava is pressed dry, broken into crumbs and steamed until it turns into a light, slightly chewy grain that looks like coarse couscous. It is pleasantly neutral, a little sweet, and in Ewe homes it is often eaten with fried fish and a hot tomato and pepper sauce; for a meat-free plate, serve it with that same pepper sauce, sliced avocado and fried ripe plantain. Fresh cassava must be cooked thoroughly and never eaten raw. Chef's tip: squeeze the grated cassava in a cloth until no more liquid comes out; wet cassava is the common mistake and steams into a gummy paste instead of separate crumbs.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 4
Ingredients
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What you'll need
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Method
0/6 doneStep 1: Finely grate 2 ¼ lb cassava into a bowl.
15 minStep 2: Put the grated cassava in a clean cloth or muslin, twist and squeeze hard until no more liquid drips out. Throw the liquid away.
5 minStep 4: Bring 6 ¼ cups water to the boil in a pot with a steamer or colander on top, lined with a damp cloth. Spread the crumbs loosely in it, cover and steam.
20 minStep 5: Tip out, fluff with a fork and break up any clumps, then steam again until the crumbs are translucent, tender and no longer starchy-tasting.
15 minStep 6: Fluff once more and serve hot with pepper sauce.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 3 g
- Carbs
- 80 g
- Fat
- 1 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does yakeyake take?
- About 65 minutes in total: 30 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
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