• 1 small tuber of yam, boiled and mashed.
  • 400g of beef seasoned, boiled in a little water and pounded (seasoning: fresh ginger, grated garlic, salt, turmeric, thyme and adobo seasoning).
  • Stew made from 6 tatashe (red bell peppers), 4 attaragu (Scotch bonnet peppers), vegetable oil and meat stock.
  • 1 medium onion finely chopped.
  • 1 medium green pepper finely chopped.
  • 4 egg whites
  • Brown bread crumbs.
  • Vegetable oil for deep frying.


  • Combine the yam, meat, stew and chopped vegetables. Mix with well washed hands.
  • Mold into small balls.
  • So as not to get things messy, dip the balls 5 at a time into the egg white and then roll in bread crumbs only after you have dipped all 5 in egg.
  • Do this to all the balls and then fry in hot oil till crisp and golden brown.
  • Serve hot.

Makes about 60 balls.








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