Yuca and Fonio Croquettes

May 08, 2024

Yuca and Fonio Croquettes

With Fonio
"When I serve these fonio appetizers during cocktail hour at events, some people will burn their fingers and tongues to get more. Crispy on the outside and fluffy on the inside, they never fail to gratify."

15 Min Prep

30 Min Cook

15 Servings

by: Yolele


  • 1 cup tamarind paste
  • 2 cups boiling water
  • 1 tablespoon honey
  • 1 teaspoon cayenne pepper
  • 1 tablespoon fish sauce
  • 1 teaspoon chopped ginger
  • 2 yuca, peeled, diced, cooked and mashed
  • 1 cup cooked Yolélé Fonio
  • ½ cup chopped scallions
  • 1 garlic, chopped
  • 2 tablespoons milk
  • ½ teaspoon ground black pepper
  • 2 egg yolks
  • peanut oil for frying


  • Step 1
    Tamarind Glaze
  • Step 2
    Soak tamarind paste in boiling water for 5 to 10 minutes, until tamarind dissolves in water and makes a thick but runny paste.
  • Step 3
    Add remaining ingredients and adjust seasoning.
  • Step 4
    Serve as a dipping sauce for croquettes.
  • Step 5
  • Step 6
    In a large bowl, combine mashed yuca, cooked fonio, scallion, garlic, milk and pepper. Shape them into small balls approximately the size of a golf ball.
  • Step 7
    Fry in medium hot peanut (or vegetable) oil until golden brown.
  • Step 8
    Serve immediately with Tamarind glaze for dipping.
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Regular price$7

Fonio is a regeneratively grown, community-building, really small ancient grain that’s been celebrated in West Africa for over 5,000 years. A versatile, nutrient-dense, anything-but-boring alternative to rice, quinoa or couscous, fonio brings the spirit of West Africa to your kitchen in just five minutes. It’s a simple, everyday sidekick to grilled meats, fish, and veggies, soaking up sauces and juices beautifully.

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