Travel Noire Eats And Recipes: Senegalese Fish Balls With Tomato Sauce
By Travel Noire
Nothing brings cultures together quite like food. To celebrate the black men and women who are using food and flavors to connect cultures and communities, we’re sharing some of our favorite recipes from professional chefs, at-home cooks and foodies who know that great flavors can bring us all together. Temitayo Ola (@tayoscreation) of Dinner with Tayo is back with another one of his delicious and simple recipes and today he’ll show you how to make a savory Senegalese seafood appetizer.
WHAT YOU’LL NEED
For the fish
sliced fish fillet (White Cod)
1 cup all-purpose flour
2-3 beaten eggs
2 small minced onions
2 teaspoon of salt
2 cups of vegetable or canola oil for frying
For the sauce
1 bell pepper
1/2 scotch bonnet pepper
1/2 medium onion, finely chopped
1 Maggi cube or 1 Tbs chicken flavor bouillon (Brand: Knorr)
1 teaspoon fresh thyme
1/4 teaspoon curry
salt, to taste
1/4 cup vegetable oil
Steps for the fish
1). Combine the fish slices and minced onion. Grind to a paste.
2). Mix this mixture with maida, salt and egg in a large bowl.
3). Cover and keep it in the fridge for 30 minutes.
4). Shape small balls of the mixture and keep aside.
5). Heat oil in a frying pan.
6). Deep fry the prepared fish balls until browned and cooked.
7). Remove and drain excess oil.
8). Serve at once with chutney or sauce of your choice.
For the sauce
1). Coarsely blend tomatoes, bell pepper and scotch bonnet pepper.
2). Sauté onions in oil over medium heat then add tomato and pepper mix.
3). Season with stock cube, thyme and curry.
4). Fry for 15 minutes and taste for salt. Adjust as needed.
5). Spread some on top of fish or serve as side.
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