ALMONDEGAS DE AMENDOIM (MOZAMBICAN PEANUT BALLS)

 

These peanut balls can be served in a chafing dish with toothpicks or as a light lunch with a green salad. The piripiri sauce adds a delightful tang.

 

PEANUT BALLS

2 cups raw peanuts

1 cup finely grated carrots

½ cup grated onion

2 eggs, beaten

2 cups bread crumbs

2 teaspoons Tabasco

1 tablespoon chopped parsley

 

SAUCE

2 cups tomato sauce

2 tablespoons chopped parsley

2 tablespoons corn flour or finely ground cornmeal

1 tablespoon piripiri sauce or 2 teaspoons Tabasco sauce

 

Preheat oven to 350°F.

Place peanuts in food processor and grind to a powder. Add the remaining peanut ball ingredients and mix well. Form into small balls.

Mix all ingredients together for the sauce. Place peanut balls in a baking dish. Pour sauce over them and bake for about 30 minutes or until the balls are done.

Serve with toothpicks.

 

Makes 20 balls.

 

country : Mozambique

course : appetizer

 

source : Cuisines of Portuguese Encounters : Recipes from Portugal, Madeira/Azores, Guinea-Bissau, Cape Verde, São Tomé and Príncipe, Angola, Mozambique, Goa, Brazil, Malacca, East Timor, and Macao / Cherie Y. Hamilton