Ingredients:
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)
Preparation:
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).
Done!
Extra information:
Vegeterian: NO
Spicy: YES
Recipe contributor: Gladys Ngwe.
africancooking.org
