Boulettes de Poisson Burkinabé (Burkinabe Fish Balls)
Boulettes de Poisson Burkinabé (Burkinabe Fish Balls) is a traditional Burkinabe (from Burkina Faso) recipe for classic fish ball made from a blend of fish, onions, garlic, vinegar, mustard and parsley that are steamed and then fried to cook. The full recipe is presented here and I hope you enjoy this classic Burkinabe version of: Burkinabe Fish Balls (Boulettes de Poisson Burkinabé).
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Ingredients:
4 good-sized fish (at least 400g each)
2 red onions, finely chopped
1 garlic clove, minced
1 bunch of flat-leaf parsley, finely chopped
1 cube of fish stock (or maggi cube)
2 tbsp white wine vinegar
1 tbsp Dijon mustard
oil for frying
salt and freshly-ground black pepper, to taste
Method:
Fillet, skin and pin-bone the fish. Chop the fish in a food processor then add the onions, garlic and parsley. Pulse to combine then add the stock cube, vinegar and mustard. Pulse once more and seas on to taste.
Take the fish mixture and form into balls. Arrange these in a steamer basket (a couscousier is traditional) and steam for about 15 minutes or until heated through.
Heat oil in a frying pan, add the fish balls and fry until golden brown all over. Serve hot accompanied by baked sweet potatoes and bread.
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