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Pan-Fried Fish Balls

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When fish is plentiful in Senegal, cooks often make boulettes de poisson, according to African food historian Jessica B. Harris. The little round fish cakes are usually flavored with garlic, parsley, and chiles browned in a pan and served with spicy tomato sauce. This simplified version spikes up prepared cocktail sauce with chili powder

  • 150 gr fish balls
  • 120 gr chopped string beans
  • 80 gr chopped carrots
  • 250 gr chopped potatoes
  • 2 chopped tomatoes into big sizes
  • 50 gr elbow macaroni
  • 1/2 can corneal
  • 2 tsp salt
  • 1/2 tsp white pepper powder
  • 1500 ml broth
  • 5 cloves crush garlic
  • 2 tsp corn starch mix with some water
  • 1 tsp sasame oil
  • 2 pinch fried onions (can buy at Asian store )
  • 2 tsp chicken powder

Cook in the rice cooker until tender.

add some more water.

Add macaroni, garlic, beef, celery, and carrot.

After few minutes add tomatoes, and fish balls.

Add potatoes into the soup, continue with another ingredients.

Last should be broccoli.

No need to cook for long time, so it's still crunchy.

2 minute before turning off the stove, pour liquid corn starch, and garnish with fried onion and sesame oil.

Deji Ashade
Article Categories:
General Recipes · ivorian food recipes