July 18, 2017 by Pierre Thiam
“When I serve these fonio appetizers during cocktail hour at events, some people will burn their fingers and tongues to get more. Crispy on the outside and fluffy on the inside, they never fail to gratify.”
- 1 cup tamarind paste
- 2 cups boiling water
- 1 tablespoons honey
- 1 teaspoon cayenne pepper
- 1 tablespoon fish sauce
- 1 teaspoon chopped ginger
- 2 yuca, peeled, diced, cooked and mashed
- 1 cup cooked Yolélé fonio
- 1/2 cup chopped scallions
- 1 garlic, chopped
- 2 tablespoon milk
- 1/2 teaspoon ground black pepper
- 2 egg yolks
- peanut oil for frying
- 01 . Tamarind Glaze
Soak tamarind paste in boiling water for 5 to 10 minutes, until tamarind dissolves in water and makes a thick but runny paste.
- 02 .
Add remaining ingredients and adjust seasoning.
- 03 .
Serve as a dipping sauce for croquettes.
- 04 . Croquettes
In a large bowl, combine mashed yuca, cooked fonio, scallion, garlic, milk and pepper. Shape them into small balls approximately the size of a golf ball.
- 05 .
Fry in medium hot peanut (or vegetable) oil until golden brown.
- 06 .
Serve immediately with Tamarind glaze for dipping.
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