MENU

Logo restaurant porcin chef caricature.
Search
Close this search box.
Search
Close this search box.
Pastel de nata in a basket.
  • Views
    263

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.

Ingredients

Pastels

Directions

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.

You may also like