Recipe: Cassava and Shrimp Fritters

1 Peel the cassava tubers, rinse them in cold water then grate them finely into filaments and place them on a clean cloth.

2 Cut the shrimp into small 1 to 2cm pieces.

3 In a bowl, add the grated cassava, eggs, garlic, shallot, herbs, fresh and dried shrimp, salt and add a little Espelette pepper powder, knead to mix everything thoroughly, cover and let rest 1 hour in the fridge to optimize the flavor.

4 Heat the oil, when it is very hot, using a teaspoon with your mixture make small quenelles then let cook 2 or 3 minutes, repeat until the last one as you go, draining your fritters on a paper towel sheet.

Serve as an appetizer with some fresh raw vegetables or as a main course with a good slightly spicy tomato coulis.

Chef Anto, my friend, is from Gabon. After completing her culinary training at the prestigious Ferrandi Paris school, she then joined the teams of a great Parisian caterer, then one day she decides to make the "big leap" and set up on her own.

Success is there as she works not only as a private chef but also as an event organizer and culinary consultant for the Afro Cooking magazine. Moreover, she recently received the award for "African Female Revelation of the Year" in Marrakech.