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Travel Noire Eats And Recipes: Senegalese Fish Balls With Tomato Sauce

By Travel Noire

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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.

 

 

RELATED: Travel Noire Eats And Recipes: Nigerian Baked Sweet Potato With Salmon

 

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


2 tomatoes
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

 

INSTRUCTIONS

 

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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