posted Feb 24, 2010, 6:51 AM by Joshua Chiamba
updated Mar 19, 2010, 2:34 AM
- small fish pies (around 20)
- 1 kg of flower
- 1 tablespoon of salt
- 1 tablespoon of yeast
- 1 teaspoon of sugar
- 1/4 of (solid) nut milk for grating
- 2 big carrots
- 1 cube of maggi (vegetable stock)
- 1 tablespoon of green spices (mix of onion, leeks, parsely, curtmanjo)
- 1/2 kg of fresh fish (mackerel)
- 1.5 liter of groundnut (peanut) oil
- 1 big onion
- 5 green beans (about a ladle)
- Slice all the vegetables (carrots, onion, etc)
- Fill a small pot with half a cup of water and bring it to a boil.
- Add the fish to the pot with boiling water. Add half a tablespoon of the green spices, the tea spoon of salt, and the cube of vegetable stock, and the sliced onion.
- After 10 minutes, remove the fish from the pot, take out the bones and pound the fish meat (with your hands).
- Put the pot back in the fire, add 2 tablespoons of groundnut oil to it and heat it for 2 minutes, put the remaining spices in, and stir well.
- Put the sliced carrot in the pot with the green beans.
- Leave the pot on a simmer for 10 to 15 minutes until the water has evaporated.
- Once the water is evaporated, add the ground fish to the pot and stir it well for 5 minutes. Afterwards, remove the pot from the fire.
- Take a new (empty pot), to it add the flour, add a teaspoon of salt, a teaspoon of sugar, two tablespoons of ground nut oil, and half a liter of warm water.
- Mix the contents of the pot well for 7 minutes until it becomes a dough.
- Take small hand sized pieces of the dough.
- Cover each piece of dough with a teaspoon of the prepared sauce (from the other pot) and cover the edges with a fork to beautify it.
- Put a frying pan in the fire and add the ground nut oil that is left. After 10 minutes, put the dough into it like 5 or 10 depending on the size of the frying pan.
- Lower the fire. After 7 minutes, you turn the fish cakes and let it stay for 7 minutes again and you remove.
- Let the oil in the frying pan stay for 2 minutes to cool down before you put another bunch in, keep the fire low until all cakes are finished (golden brown color).
- Vegeterian: NO
- Spicy: YES
- Recipe contributor: Gladys Ngwe.