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Chubolet (Fish Balls in Tomato Sauce)
Chubolet (Fish Balls in Tomato Sauce) is a traditional Gambian recipe for a classic dish of spicy fish meatballs served in a tomato sauce with rice, aubergine and cassava. The full recipe is presented here and I hope you enjoy this classic Gambian version of: Fish Balls in Tomato Sauce (Chubolet).
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
4
Rating: 
Tags : Herb RecipesVegetable RecipesGambia Recipes
Chubolet: A Gambian recipe for a classic dish of spicy fish meatballs served in a tomato sauce with aubergine and cassava on a bed of rice.
Ingredients:
500g fresh fish (nile perch, tilapia,
catfish, etc [sardines also work well])
1/2 onion, very finely chopped
1 small bunch of parsley, finely chopped
4 garlic cloves, very finely chopped
freshly-ground black pepper, to taste
oil for frying
2 onions, chopped
2 tomatoes
150ml fried tomato purée
salt, to taste
1 carrot
1 aubergine (eggplant)
1 cassava tuber, peeled and cut into 4 pieces
500g rice
Method:
Scale, fillet and skin the fish. Chop finely then mix in a bowl with the 1/2 onion, parsley and garlic. Season to taste with salt and black pepper then form into balls.
Heat oil in a pan, add the fish balls and fry until golden brown all over. Remove with a slotted spoon and set aside. Add the 2 chopped onions to the oil remaining in the pan and fry until soft then stir in the tomatoes and tomato purée. Bring to a simmer and cook until the tomatoes break down (10 minutes) then add 500ml water along with a little salt.
Bring to a simmer and cook for 10 minutes. Add the fish balls and cook for about 15 to 20 minutes more, or until the sauce is thick.
Serve hot accompanied by rice.
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