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Bobó Frito (Sao Tomean Chicken Croquettes)
Bobó Frito (Sao Tomean Chicken Croquettes) is a traditional Sao Tomean recipe for a classic chicken and coconut milk croquette thickened with tapioca flour that's cut into rectangles, breaded and fried to finish. The full recipe is presented here and I hope you enjoy this classic Sao Tomean version of: Sao Tomean Chicken Croquettes (Bobó Frito).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Additional Time:
(+2 hours chilling)
Makes:
12
Rating: 
Tags : Chicken RecipesBread RecipesVegetable RecipesSao-tome Recipes
I always thought Bobófrito referred to a simple São Toméan dessert of bananas cooked in coconut oil, until I came across this savoury/snack dish of chicken and bell peppers with tomatoes and coconut milk set and thickened with tapioca flour that are then cut into oblongs, breaded and fried in oil to cook. The term Bobófrito also refers to fried mackerel.
Ingredients:
50ml red palm oil
2 chicken breasts (about 500g) cut into cubes (seasoned these with salt and black pepper)
1 onion, chopped
2 garlic cloves, minced
1/2 red, green and yellow bell pepper, diced
2 tomatoes, diced
200ml chicken stock (or 1 chicken stock cube dissolved in 200ml water)
200ml coconut milk
salt and chopped chilli pepper to taste
220g tapioca flour
chopped coriander and chives to taste
breadcrumbs (or raw cassava flour), to coat
3 eggs lightly beaten with 50ml water
oil for deep frying
Method:
Place a pan over medium heat. When hot add the palm oil and use to fry the chicken breasts, onion, garlic and bell peppers. Fry for 10 minutes until the chicken is nicely coloured all over then add the tomatoes and cook for 5 minutes more.
Pour in the chicken stock and coconut milk then season to taste with salt and chopped chilli. Bring the ingredients to a boil. Whilst stirring sprinkle over enough of the tapioca flour so that the sauce thickens to your liking (beat well with a spoon to ensure the sauce ls lump-free).
Stir in the chopped coriander and chives to taste.
Pour the resultant mixture into a greased baking dish and set aside to cool. Once cold, transfer to your refrigerator an
chill for 2 hours, until the mixture is thick enough that you can cut it with a knife.
Once the mixture has cooled and set cut into rectangles with a knife.
Put the beaten eggs in a bowl and the breadcrumbs or cassava in another bowl. To coat the pieces dip first in the egg then in the breadcrumbs. Dip in the egg once more then in the breadcrumbs again. Seat aside as you bread the remaining pieces.
To finish cooking, place oil in a wok or deep fryer and heat to 160ºC. Once the oil is hot, add in the breaded rectangles in batches and fry until golden brown all over.
Serve hot, accompanied by a hot pepper sauce.
Instead of chicken you can make variants with prawns, fish or even vegetables.
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