Senegalese Fataya
Senegal
Rédacteur en chef
Abuja, Nigeria ·
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Abuja, Nigeria ·
Fataya are Senegalese fried pastries, filled, folded into half moons and sold from small tables at the roadside across the country. They are cheap, they are everywhere, and they are made and sold overwhelmingly by women working from stands they set up themselves, which is a fair description of a great deal of Senegal's street food economy. The filling is where Senegal shows itself. Yassa is the base, the onion, lemon, mustard and peanut oil preparation that is one of the country's defining flavours, applied to fish or chicken. Fish is the more common street filling, reflecting a coastline that supplies the national diet. To that Senegalese cooks bring french fries and fried egg, which sound like additions from somewhere else and are in fact standard, supplying the fat and richness that the lean fish does not have. They are finished with ketchup and hot sauce poured over the top, which means no two bites are quite the same. Fataya sit in the same family as the fried filled pastries found across West Africa and beyond it, and what makes them Senegalese is entirely the yassa. The marinade is worth knowing on its own: sweet, tangy and slightly hot, and used across the region on chicken and fish well outside this dish.
Fataya are documented as a Senegalese street food, filled with a base of yassa, the onion, lemon and mustard preparation associated with the Casamance region of southern Senegal. They belong to a wider West African family of filled fried pastries.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Boil the flounder for about 20 to 30 minutes while you prepare the dough.
Add 2 cups of flour, the salt and sugar to a large bowl and mix thoroughly.
Add the eggs one at a time while mixing, then the vegetable oil. Take your time mixing and begin to knead. Add the remaining cup of flour and continue mixing.
Add the half cup of water, or enough that the dough becomes thick and dry enough to knead properly, similar to a pizza dough. Knead for 4 to 5 minutes on a floured board. Cover and set aside to rest.
Drain the cooked flounder and mash it gently with a fork into small pieces. Set aside.
Heat oil in a large pan over medium heat. Add the onions and habaneros and cook for 3 to 4 minutes.
Add the garlic and cook for a further 3 to 4 minutes.
Add the tomato paste and cook for 4 to 5 minutes until it softens into the oil. Add half a cup of water, then the salt, black pepper, adobo if using, and garlic powder. Cook and stir for 4 to 5 minutes.
Add the flounder, tuna and parsley. Cook for 10 minutes until everything is incorporated, then set aside to cool completely.
Roll the rested dough out to about 3mm thick. Cut out circles using a jar lid or cup. Re-roll the offcuts to cut more.
Place about a teaspoon of filling in the centre of each circle, leaving room around the edge.
Brush the edges with water, fold the dough over the filling into a half moon, and press the edges firmly together. Crimp with a fork and make sure the pastry is completely sealed.
Heat frying oil in a large pot over medium high heat.
Fry the fataya one at a time for 4 to 5 minutes, until they puff up and turn golden brown. Drain on a wire rack or paper towels.
3 avis
Made these last night and was a bit skeptical about combining canned tuna with boiled flounder, but the flavor was amazing. Kneading the dough for 5 minutes got it to that exact pizza-dough consistency. Quick question: do you deseed the habaneros or leave them whole? Two peppers gave it quite a kick!
boiled the flounder for 25 mins like you said but I added three habaneros instead of two because my people like pepper well well. mixing the canned tuna together with the fresh boiled fish sounded strange at first but e sweet no be small thing o. the dough fried very crisp.
Couldn't get fresh flounder down at Surrey Street market in Croydon today so I just used cod fillets instead paa. The combination of canned tuna and cooked white fish in the filling gives it that proper West African flavour chale. My dough needed a little extra flour on the board as the oil and water made it quite wet initially.