What Is Bankye Krakro? The Ghanaian Cassava Fritters Explained
Bankye krakro is a Ghanaian snack of grated cassava fried into crisp, spiced fritters. Here is what it is and how it is made.
African Stores Editorial Team
The short answer
Bankye krakro is a Ghanaian snack of grated cassava mixed with ripe plantain or a little sugar and seasoned with ginger, onion and pepper, then shaped into small balls and deep-fried until crisp outside and soft inside. The name comes from bankye, the Twi word for cassava, and the fritters are a sweet-and-spicy treat eaten on the street and at home. They are close cousins of plantain kaklo, but built on cassava rather than plantain. In the UK the cassava, plantain and spices to make them are sold by African food shops, which you can find near you on African Stores.
What to remember
- Bankye krakro is a Ghanaian snack of grated cassava fried into small fritters.
- Bankye means cassava in Twi, and the fritters are crisp outside and soft inside.
- They are seasoned with ginger, onion and pepper and sweetened with ripe plantain or a little sugar.
- The taste is sweet and spicy at once, a popular street and home snack.
- They are related to plantain kaklo, but made mainly from cassava.
Few smells say afternoon in Ghana quite like a pan of oil and the first batch of bankye krakro going in, the edges crisping to gold while the ginger and pepper lift into the air. These little cassava fritters are the food of roadside stalls and busy kitchens, handed over hot in a twist of paper, sweet and warm and just spicy enough to keep you coming back. For many Ghanaians in Britain, that memory is powerful, the small joy of a snack made from a root as ordinary and beloved as cassava.
There is real heritage in it too, in the way cassava, a humble staple, is coaxed into something with a bit of fun and fire. To grate the bankye, fold in ripe plantain, season it well and fry it in your own kitchen far from home is to keep that everyday tradition alive. And to pass a plate of hot fritters to a friend who has never tried them is to share a small, genuine taste of Ghana. That sweet-and-spicy crunch is the quiet comfort of bankye krakro.
What Bankye Krakro Actually Is
Bankye krakro takes its name from bankye, the Twi word for cassava, and it is essentially a spiced cassava fritter. Grated cassava is the base, mixed with grated ripe plantain or a little sugar for sweetness, then seasoned with ginger, onion and pepper for warmth and depth. The mixture is shaped into small balls and deep-fried until the outside turns crisp and golden while the inside stays soft and moist. The result is a snack that is sweet and spicy at the same time, with the gentle, earthy flavour of cassava underneath.
It sits firmly in the family of fried street snacks that Ghanaians love, alongside the many crisp, moreish bites that make up so much of Ghanaian food. Bankye krakro is close kin to kaklo, the plantain fritter, sharing its sweet-and-peppery character, but where kaklo leans on plantain, bankye krakro is built on cassava, which gives it its own texture and taste. It is honest, cheerful food, the kind of thing eaten between meals or handed round at gatherings.
How Bankye Krakro Is Made and Served
Making bankye krakro begins with the cassava, which is peeled and finely grated. Ripe plantain is grated in with it, or a little sugar added, to bring the sweetness, and then the seasonings go in: grated ginger, finely chopped onion and pepper, whether fresh chilli or ground, for the spicy edge. The mixture is worked together, sometimes with a little flour to help it hold, then scooped into small balls or rough rounds ready for the oil.
The fritters are deep-fried in hot oil until they are crisp and deep golden all over, then lifted out and drained. Because they are fried, they are at their very best hot and fresh, when the outside crackles and the inside is soft and warm. Bankye krakro is usually eaten on its own as a snack, straight from the pan or from a street vendor, and it needs nothing more than an appetite. Some enjoy it with roasted groundnuts on the side, a common pairing with Ghanaian fried snacks.
Why Bankye Krakro Matters in Ghana
Cassava is one of the great staples of Ghana, and much of the country's cooking is about turning that plain, filling root into something people genuinely enjoy. Bankye krakro is a fine example, a small treat that takes an everyday ingredient and makes it sweet, spicy and fun. It belongs to the lively world of Ghanaian street food, the snacks bought on the go and shared among friends, and it carries the easy pleasure of food that is cheap, tasty and made with care. For many, it is a taste of childhood afternoons and busy market streets, a little piece of home in fried, golden form.
Where to Buy Bankye Krakro Ingredients in the UK
Bankye krakro is a homemade and street snack, and its ingredients are simple to gather in Britain from African food shops. You will want cassava, fresh or sometimes frozen and grated, ripe plantain, fresh ginger, onion and pepper, plus oil for frying; shops serving Ghanaian and West African customers reliably carry the cassava and plantain that give the fritters their character. None of it is hard to find, so bankye krakro is an easy and affordable snack to make at home. You can find African food stores near you to see what is nearby.
Frequently asked questions
What is bankye krakro?
Bankye krakro is a Ghanaian snack of grated cassava mixed with ripe plantain or a little sugar and seasoned with ginger, onion and pepper, shaped into small balls and deep-fried until crisp outside and soft inside. The name comes from bankye, the Twi word for cassava. It is a sweet-and-spicy treat eaten on the street and at home.
What does bankye krakro taste like?
Bankye krakro is sweet and spicy at the same time, with the earthy flavour of cassava underneath, a gentle sweetness from ripe plantain or sugar, and warmth from ginger and pepper. The texture is the real charm, crisp and golden on the outside and soft and moist within. It is best eaten hot and fresh, straight from the oil.
How is bankye krakro made?
Cassava is peeled and finely grated, then mixed with grated ripe plantain or a little sugar for sweetness and seasoned with ginger, onion and pepper. The mixture is shaped into small balls and deep-fried in hot oil until crisp and deep golden all over. The fritters are drained and eaten hot, on their own as a snack.
Is bankye krakro the same as kaklo?
Bankye krakro and kaklo are close relatives and share the same sweet-and-spicy, deep-fried character, but they are not identical. Kaklo is made mainly from ripe plantain, while bankye krakro is built on grated cassava, which gives it a different texture and flavour. Both are popular Ghanaian fried snacks. Note that bankye krakro is fried, so those avoiding fried foods should enjoy it in moderation.
Where can I buy bankye krakro ingredients in the UK?
Bankye krakro is made at home or bought from street vendors, so African food shops are the place to buy the ingredients: cassava, ripe plantain, ginger, onion and pepper. Shops serving Ghanaian and West African customers stock the fresh or frozen cassava and plantain you need. African Stores lists African and Caribbean food shops across the UK, so you can find one near you that stocks them.