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Tanzanian Potato Balls
3 cups potatoes, peeled and chopped
1/4 cup lime juice
1/2 tsp. salt
1 chili pepper, crushed or 1/2 tsp. cayenne pepper
1 cup chickpea flour (gram flour)
coconut oil
1/2 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 F, 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
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Potato Balls