| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Appetizers, Hot, Fish |
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Sweet potatoes; unpeeled |
| 1 |
c |
Corn flour; see note**, (up to 2 c) |
| 1 |
md |
Onion; finely chopped |
| 2 |
tb |
Olive oil |
| 1 |
lb |
Fresh tuna; cooked |
| 1 |
md |
Tomato; chopped |
| 2 |
|
Chili peppers; finely chopped or 1 tsp cayenne |
| 1 |
ts |
Salt |
|
|
Oil for deep frying |
INSTRUCTIONS
**For the corn flour, try a natural food store. You can make your own by
grinding corn meal in a food processor until it is extremely fine.
To make the pastry, wash the potatoes well and boil until they are very
tender. Spin them, skins and all, in a blender or food processor until they
make a smooth paste, or mash thoroughly in a large bowl, making sure to get
out all the lumps. Slowly add the corn flour, blending it in with your
hands or a wooden spoon to make a stiff dough. The moisture of the potatoes
will determine how much corn flour you need, but the mixture should
resemble biscuit dough or pie pastry (although it will be somewhat
coarser). If the dough becomes too dry, add a few spoons of the water in
which the potatoes were cooked. Roll into a ball, wrap in a damp, lint-free
cloth, and chill while preparing the filling.
Saute onions in the oil until they become transparent. Flake the tuna and
mix with the onions and the remaining ingredients. If you like hot food,
you may wish to double or triple the amount of hot pepper. Unwrap the dough
and spread the damp towel on flat surface. Working on top of it, tear off
golf ball size pieces of the dough and roll them into circles aout 1/8"
thick and 4 to 5 inches in diameter. Put a tablespoonful of the tuna
filling on half the dough circle, fold the other half over and pinch the
edges to seal.
In a deep, heavy pot or deep fryer, heat the oil for frying until a test
piece of dough sputters vigorously. They can be deep fried or fried in a
couple of inches of oil, turning to cook both sides. Fry 2 or 3 at a time.
The oil is the right temperature when a test turnover becomes golden brown
after frying about 3 minutes on each side. Drain on absorbent toweling and
serve immediately. Plan to serve 3 to 4 turnovers per person. Recipe makes
14 to 16.
Note: Recipe said canned tuna could be substituted but recommended using
the fresh.
Recipe by: unknown cookbook, a recipe from Cape Verde
Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@mb.sympatico.ca>
on Feb 2, 1998
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