Waiting for a cook

Thiou Boulettes

Senegal

What we know so far

Thiou is the Senegalese family of tomato sauces served over white rice, and thiou boulettes is the version made with fried fish balls: white fish pounded or blended with onion, garlic, parsley, chilli and a little breadcrumb or cornflour, rolled small, deep-fried golden, then simmered in a spiced tomato sauce, often with carrot, potato, cabbage and sweet potato. The same fish balls also go into thiéboudienne. In Senegal the sauce is sometimes called sauce souwere.

The draft was written from 3 published sources and holds 22 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting

Waiting for a cook

Thiou Boulettes

Senegal

What we know so far

The draft was written from 3 published sources and holds 22 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting