Lhe Senegalese pastels are small flat donuts stuffed with fish and spices generally served as a snack or as appetizers.
How to prepare Senegalese pastels
Print the recipeIngredients
- The dough: - 250 g of flour - ½ sachet of baking powder - 20 g of butter - 1 egg - 2 tbsp. peanut oil - 5 cl water - Salt
- The stuffing: - 150 g of firm flesh fish - ½ onion - 1 clove of garlic - 1 bouillon cube - 1 branch of parsley
- Le rof: - ½ bunch of parsley - 2 sprigs of cive - 1 clove of garlic - 1 chili pepper - 1 bouillon cube - 1/2 tsp black peppercorns
- Tomato sauce: - 2 very ripe tomatoes - 1 onion - 1 clove of garlic - ¼ West Indian pepper - 1tbsp. tomato puree - 1tbsp. peanut oil - Salt - Pepper
Instructions
Start by preparing the dough. In a salad bowl, mix the flour and the yeast. Add the softened butter, oil and salt, work by hand, add the egg and mix again. Add the water and knead to obtain a smooth paste (1).
1. Let it rest at least 1h.
Meanwhile, prepare the stuffing (2).
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