Chadian-style Codfish Fritters

Ingredients

In this Chadian adaptation of Bolinhos de bacalhau, we incorporate traditional Chadian spices and flavors to create a unique twist on the Portuguese classic. The original recipe uses Portuguese spices and herbs, while our version includes Chadian spices such as suya spice, dawadawa, and yaji. These additions infuse the fritters with a distinct Chadian flavor profile, making them a true representation of Chadian cuisine. We alse have the original recipe for Bolinhos de bacalhau, so you can check it out.

• 500g (1.1 lb) salted codfish, soaked and deboned 500g (1.1 lb) salted codfish, soaked and deboned
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 chili peppers, finely chopped 2 chili peppers, finely chopped
• 1 teaspoon suya spice 1 teaspoon suya spice
• 1 teaspoon dawadawa (fermented locust bean) 1 teaspoon dawadawa (fermented locust bean)
• 1 teaspoon yaji spice 1 teaspoon yaji spice
• 1 cup all-purpose flour 1 cup all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• Vegetable oil, for frying Vegetable oil, for frying
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the soaked and deboned codfish, onions, garlic, chili peppers, suya spice, dawadawa, and yaji spice.
2. 2.
   Mix well until all the ingredients are evenly distributed.
3. 3.
   Gradually add the flour to the mixture, stirring continuously until a thick batter forms.
4. 4.
   Add the beaten eggs to the batter and mix until well combined.
5. 5.
   Heat vegetable oil in a deep frying pan or pot over medium heat.
6. 6.
   Using a spoon or your hands, scoop a portion of the batter and carefully drop it into the hot oil.
7. 7.
   Fry the fritters until golden brown and crispy, turning them occasionally to ensure even cooking.
8. 8.
   Once cooked, remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
9. 9.
   Sprinkle with salt to taste.
10. 10.
    Serve the Chadian-style Codfish Fritters hot as an appetizer or snack.

Treat your ingredients with care...

• Salted codfish — Soak the codfish in water overnight, changing the water several times to remove excess salt. Debone the codfish before using it in the recipe.

Tips & Tricks

• For an extra kick of flavor, serve the fritters with a side of spicy tomato sauce or a tangy yogurt dip.
• If you prefer a milder taste, reduce the amount of chili peppers used in the recipe.
• Make sure to drain the excess oil from the fritters by placing them on a paper towel-lined plate after frying.
• To achieve a crispy exterior, ensure that the oil is hot enough before adding the fritters to the pan.
• Experiment with different Chadian spices to customize the flavor of the fritters to your liking.

Serving advice

Serve the Chadian-style Codfish Fritters as an appetizer or snack alongside a refreshing salad or as part of a larger Chadian-inspired meal. They are best enjoyed hot and crispy.

Presentation advice

Arrange the Chadian-style Codfish Fritters on a platter, garnished with fresh herbs such as cilantro or parsley. Serve them with a side of spicy tomato sauce or yogurt dip for dipping.