Saralawa - Chadian Spiced Meatballs with Peanut Sauce

Ingredients

• Meatballs: Meatballs:
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying
• Peanut Sauce: Peanut Sauce:
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• 1/2 cup (120g) smooth peanut butter 1/2 cup (120g) smooth peanut butter
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• Salt, to taste Salt, to taste
• For serving: For serving:
• Steamed rice or couscous Steamed rice or couscous
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 32g, 8g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, chopped onion, minced garlic, cumin, coriander, paprika, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the meatballs in batches and cook until browned on all sides, about 5-7 minutes. Remove the cooked meatballs from the skillet and set aside.
4. 4.
   In the same skillet, add the chicken or vegetable broth, peanut butter, diced tomatoes, tomato paste, chili powder, ground ginger, ground cinnamon, ground cloves, and salt. Stir well to combine.
5. 5.
   Bring the sauce to a simmer and add the cooked meatballs back into the skillet. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, allowing the flavors to meld together.
6. 6.
   Serve the Saralawa over steamed rice or couscous. Garnish with fresh chopped cilantro.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. If desired, you can also use a combination of ground beef and ground lamb for added flavor.
• Peanut butter — Opt for natural peanut butter without added sugar or hydrogenated oils for a healthier choice.
• Diced tomatoes — If fresh tomatoes are in season, you can use 2-3 medium-sized tomatoes, peeled and diced, instead of canned diced tomatoes.

Tips & Tricks

• For a spicier version, increase the amount of chili powder or add a pinch of cayenne pepper.
• If the peanut sauce becomes too thick, you can thin it out with a little more chicken or vegetable broth.
• To save time, you can make the meatballs in advance and refrigerate them until ready to cook.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Saralawa with a generous portion of steamed rice or couscous to soak up the flavorful peanut sauce. Sprinkle fresh chopped cilantro on top for a burst of freshness.

Presentation advice

Arrange the meatballs on a bed of steamed rice or couscous, and pour the peanut sauce over them. Garnish with a sprinkle of fresh cilantro for an appealing pop of color.