450 g (1 lb) mealie (maize flour, from health food shops)
4 tablespoons vegetable oil
pinch of cayenne pepper
275 g (10 oz) lean pork, cut into small dice
1 onion, chopped
2 garlic cloves, crushed
1 teaspoon crushed fresh root ginger
1 sprig of thyme
3 tomatoes, skinned, seeded and diced
2 green chillies, chopped
biryani curry powder, to taste
150 g (5 oz) diced dried fruit (apricot, pear, plum, apple, etc.)
flour for dredging
oil for deep frying
Mix the mealie with 2 tablespoons of the vegetable oil, salt, cayenne pepper and a little water and cook until you have the consistency of firm mashed potato.
Heat the remaining 2 tablespoons of oil in a pan, add the pork and cook briefly to brown, then add the onion, garlic, ginger and thyme and cook for a few minutes. Add the tomatoes, chillies and curry powder and simmer for about 15 minutes. Stir in the dried fruit. Leave to cool slightly before mixing into the mealie.
Form the mixture into little balls, dredge with flour, then deep fry in oil until golden. Serve with Achard, to which a little sliced green mango has been added.
country : Lesotho
course : starter
source : Floyd on Africa / Keith Floyd