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Pastel de nata in a basket.
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Small bites from Senegal: Pastels

I spent part of my childhood in Senegal. This recipe deserves to be known. These little morsels are perfect for an aperitif.




Step 1

Heat 1/2 liter of oil (500 ml), the oil should be very hot. Stuff the thiof with 3 cloves of garlic, parsley, salt, pepper, leek, thyme, 1/2 chili pepper.

Step 2

Keep the excess sauce to accompany the pastels Prepare the tomato paste with a little water for the rice.

Step 3

Pour in the tomato mixture and boil for 3 minutes. For the dough now Mix 5 eggs by hand and add flour with a little water until you have a nice dough. Cover with oil and leave to rest.

Step 4

Shape the dough into squares and top with a little of the filling. Fold the dough over and fry in hot oil.

Step 5

If the preparation discourages you, it's possible to order this dish in advance. In my case, the dish was ordered from Keur fatou, but you can ask around at other restaurants.

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