POTATO BALLS

Serve as a side dish or snack. Look for chickpea flour, sometimes called ‘gram’ flour, in Indian food shops.

3 cups potatoes, peeled and chopped

¼ cup lime juice

½ tsp. salt

1 chili pepper, crushed, or ½ tsp. cayenne pepper

1 cup chickpea flour

coconut oil

½ cup of fresh coconut meat, grated

Boil potatoes until soft. Drain, combine with lime juice, salt and pepper, and grind or process to a smooth batter. With greased hands, shape the batter into 1-inch balls and roll the balls in flour.

Make a condiment to pass around with the balls by mixing coconut and pepper with 2 or 3 tablespoons of water. Set aside.

In a heavy skillet or pot, heat oil to about 375 ºF, and fry the balls a few at a time. Drain on clean, absorbent cloths, and serve hot. Pass around the coconut/pepper mixture for individuals to serve themselves.

Makes several dozen balls.

country : Tanzania

course : side dish

source : The Africa News Cookbook : African Cooking for Western Kitchens / edited by Tami Hultman