Entree: Guinea – Boulettes de Poisson (Fried West African fish balls served in a spicy tomato‑pepper sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 10 min

Total 50 min

Ingredients

- 1 lb (454 g) white fish fillets, boneless and skinless, flaked
- 1 large egg (approx. 50 g)
- 1/2 cup (60 g) plain breadcrumbs
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1/4 cup (15 g) fresh cilantro, finely chopped
- 1 small onion, finely chopped (about 3 oz / 90 g)
- 2 cloves garlic, minced (about 8 g)
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (optional for heat)
- 1 tsp (5 g) ground black pepper
- 1 tsp (6 g) salt, adjust to taste
- 2 tbsp (30 ml) vegetable oil for frying (if frying)
- For the sauce:
- 2 tbsp (30 ml) palm oil or peanut oil
- 1 medium onion, sliced (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 8 g)
- 1 tbsp (15 g) tomato paste
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 small bell pepper, chopped (about 4 oz / 115 g)
- 1 cup (240 ml) water or fish stock
- 1 Maggi or bouillon cube, crushed (or 1 tsp / 5 g bouillon powder)
- 1 tsp (5 g) sugar
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) lime juice or lemon juice
- 2 cups (390 g) cooked white rice, to serve (optional)

Instructions

1. In a bowl combine the flaked fish, egg, breadcrumbs, parsley, cilantro, chopped onion, garlic, chopped hot pepper, salt, and black pepper. Mix until you have a moist paste that holds together; chill 10 minutes if too soft.
2. Form the mixture into 1–1 1/2 inch (2.5–4 cm) balls using damp hands. If frying, heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat and brown the boulette on all sides until cooked through, about 3–4 minutes per side; drain on paper towels. Alternatively, poach the balls gently in simmering sauce (see below) for 8–10 minutes.
3. For the sauce, heat 2 tbsp (30 ml) palm or peanut oil in a saucepan over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
4. Stir in the tomato paste and cook 1 minute, then add crushed tomatoes, chopped bell pepper, water or stock, crushed bouillon cube, and sugar. Bring to a simmer and cook 10–12 minutes to meld flavors; season with salt, pepper, and lime juice.
5. Add the browned (or raw) fish boulette to the sauce and simmer gently 8–10 minutes more until the balls are cooked through and the sauce has thickened. Taste and adjust seasoning.
6. Serve hot over steamed white rice or cassava fufu, garnished with extra chopped parsley or cilantro and a wedge of lime.