Deep-fried fish balls with tomato sauce (Boulettes de poisson) from African Cooking (Foods of the World) by Laurens Van Der Post and Time-Life Books

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe appears only in the companion Recipe Booklet.

  • LeilaD on November 12, 2020

    Very light and almost fluffy. I did not have dried shrimp (and could not find it in my area), but it was great without it. Requires SO much cooking oil. Halve recipe for the two of us.

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