Agbeli
Agbeli is a traditional West African food made from cassava, especially popular in Ghana, Benin, and Togo. The term "Agbeli" translates to "cassava" in Ewe, a language spoken in these regions. Cassava roots are processed into granules or flour to make Agbeli kaklo (cassava fritters), agbeli kéké (cassava balls), or other starchy sides. It has a mildly sweet, earthy taste, and a starchy texture, making it a versatile base for many dishes. Agbeli is known for being gluten-free and is rich in carbohydrates, making it an important energy source in West African cuisine.
Agbeli is a traditional West African food made from cassava, especially popular in Ghana, Benin, and Togo. The term "Agbeli" translates to "cassava" in Ewe, a language spoken in these regions. Cassava roots are processed into granules or flour to make Agbeli kaklo (cassava fritters), agbeli kéké (cassava balls), or other starchy sides. It has a mildly sweet, earthy taste, and a starchy texture, making it a versatile base for many dishes. Agbeli is known for being gluten-free and is rich in carbohydrates, making it an important energy source in West African cuisine.
