- 1/2 cupof cooking cream
- 1 cupof rice flour
- 1/2 cupof onions
- 1/5 cupof ata rodo
- 1/3 cupof Dambu Nama (shredded fried meat)
- 1/7 cupof oil
- 1 cupof red peppers
- 2 cupsof tomatoes
- 1/10 cupof garlic
- 2 cupsof unripe plantains
- 1/7 cupof seasoning
Boil you plantains in the water until they are tender. Cut your ingredients (tomatoes, onion, pepper) and put them in blender. Add some water. Chop the garlic clove and try it in a frying pan. Next, add the blended mixture. Add some seasoning and cooking cream.
Peel skins and chop into a bowl, wash boiled plantains with a potato mash to a smooth paste and season.
Spread cling film on a platter and brash light with oil (to prevent sticking). Spoon out portions of plantain paste and spread out with finger tips. Spoon in the filling of warmed Dambu Nama to the center of the paste and roll into smooth balls. Lightly coat balls in a rice flour and set aside for frying.
After all balls formed, heat oil in a shallow frying pan and fry plantain balls till golden brown.