Kosan Rogo (Nigerian Cassava Cakes)
Kosan rogo are crisp cassava cakes from northern Nigeria, especially Kaduna state. The cassava is pounded, then squeezed free of its water, and that dry step is what gives the cakes their crunch when they hit the hot oil. Seasoning is just pepper, onion, salt and a stock cube, so the cassava stays the focus. They take little effort, need no flour or eggs, and are best eaten straight from the pan.
Instructions
Peel the cassava, cut it into small chunks and rinse them well. Pound the chunks in a mortar and pestle until broken down, then move the mash to a bowl.
Mix the pepper and sliced onion into the cassava. Squeeze out all the excess water, using a cheesecloth if you have one, until the mixture feels fairly dry.
Transfer the mixture to a dry bowl and mix in the salt and seasoning cube. Shape it into small balls and flatten each one with your palm.
Heat enough vegetable oil for deep frying in a deep pan, aiming for about 350°F (180°C). Add the flattened pieces one at a time and fry on both sides until golden brown.
Lift the cakes out of the oil and drain them on paper towels. Serve hot.
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