Crisp on the outside, soft and fluffy in the middle
These yam balls are served with a fresh, chopped version of Ghanaian meko. Instead of grinding the ingredients in an asanka, I finely chop them and mix everything with olive oil, so you get the tomato, onion and scotch bonnet in little bites alongside the crunchy coating. I always use puna yam: it's fluffier than other white yams and it just tastes better. Serve them as a starter, a party canapé or a snack to share.
Makes about 20 · Serves 4 to 6 as a starter · Prep 40 mins · Cook 40 mins · Plus 10 to 15 mins cooling
Ingredients
For the yam balls
1kg puna yam
30g softened butter
2 to 3 tbsp milk, only as needed
Coarsely ground black pepper
Salt, to taste
About 50g plain flour, for coating
2 eggs, beaten
About 100g panko breadcrumbs
Oil for deep frying
For the meko salsa
4 ripe tomatoes, finely chopped
½ onion, finely chopped
A thumb of fresh ginger, peeled and finely grated
1 garlic clove, finely grated
¼ to ½ scotch bonnet, finely chopped, to taste
2 to 3 tbsp olive oil
Salt, to taste
A little chopped fresh herb of your choice (optional)
Method
Cook the yam. Peel the yam, rinse it and cut it into evenly sized chunks. Cover with water in a saucepan, add a little salt and bring to the boil, then simmer until a fork slides easily through the pieces. It needs to be soft enough to mash without any hard lumps.
Drain and mash. Drain well and let the steam escape for a few minutes. Mash while still warm with the butter, black pepper and salt, then add milk a small splash at a time, only if needed. You want a smooth, firm mash that holds its shape when rolled. Taste and adjust the seasoning.
Shape the balls. Let the mash cool until it's comfortable to handle, then roll into evenly sized balls about the size of a golf ball, or smaller for canapés. If it feels too soft to shape, let it cool longer. A short rest in the fridge helps it firm up.
Coat. Set out three shallow bowls: flour, beaten egg and panko. Roll each ball lightly in flour and shake off the excess, dip it in the egg, then roll it in panko, pressing gently so the crumbs stick all over.
Fry until golden. Heat the oil in a deep, heavy saucepan, keeping the pan no more than half full, to about 170 to 175°C if you have a thermometer. Lower in a few balls at a time and fry until evenly golden and crisp, turning gently if needed. Keep the batches small so the oil stays hot, then lift out with a slotted spoon and drain on a wire rack or kitchen paper.
Make the meko salsa. Mix the tomatoes and onion in a bowl, with tomato as the main ingredient and just enough onion for crunch. Add a little ginger and garlic, then a small amount of scotch bonnet. Drizzle with olive oil, add salt and mix well, then fold in the herbs if using. Taste and adjust: more scotch bonnet for heat, more tomato if the onion, garlic or chilli is too strong, a little more salt if it tastes flat. Use just enough oil to coat everything without it swimming.
Serve. Serve the yam balls hot with the meko alongside. Break one open and spoon the salsa into the soft middle.
Tips from my kitchen
Drain the yam well. Too much water makes the mash hard to shape.
Go gently with the milk. Add only what the mash needs to become smooth while staying firm.
Get ahead. Make the mash, shape and coat the balls earlier in the day and keep them in the fridge, then fry just before serving. Perfect for parties.
Keep the salsa separate until you serve, so the panko stays crisp.
Start small with the raw garlic, ginger and scotch bonnet. You can always add more after tasting.