These deep-fried empanada-like snacks are a popular street food in Senegal.

Ingredients

• For the fish filling:
• 8 oz Tilapia or any fish
• 1½ cups water
• 1½ cups lemon juice
• 2oz of fresh parsley
• 1 scallion, finely chopped
• 1 red or yellow onion
• 1 teaspoon garlic powder
• 4 dried bay leaves
• ¼ Habanero or Scotch bonnet pepper, minced (You can skip this ingredient if you do not want your fatayas to be spicy)
• ½ teaspoon of black pepper
• Salt to taste
• For the dough:
• 1 pound of flour
• ¼ teaspoon of salt
• 1 ½ stick margarine
• (You can also use ready to use frozen empanadas circles, cut in half. Leave the circles at room temperature to defrost them before filling.)
• Pepper sauce for serving or dipping (Kaane)
• 1 teaspoon olive oil
• 1 cup yellow or red onions, finely sliced
• ¼ habaneros pepper
• ½ teaspoon of garlic powder
• ¼ teaspoon thyme leaves
• 1 Tablespoon apple cider vinegar
• ¼ cup of tomato paste
• ½ cup water
• 1 teaspoon soy sauce
• salt & pepper to taste

Method

Step 1

To make the dough: Mix the salt thouroughly to the flour. Melt the margarine, and add to the flour. Add I cup ice water. Mix until you incorporate the ingredients and they do not stick to the bowl anymore. Sift on more flour if needed. Put the dough in the refrigerator for a few hours or over night.

Step 2

To make the filling: Place fish in small saucepan with water, lemon juice, bay leaves, habanero pepper, garlic powder. Bring to a boil then reduce to a simmer. Allow to cook 10-15 minutes. When the fish is cooked, drain it and put it aside to cool, then break into tiny pieces. In the meantime, Put the parsley, scallion, onion, garlic and habanero pepper in a blender and puree. Mix this mixture with the fish and blend it well, breaking the fish. The result should be a thick, and non watery paste. You should be able to squeeze the mixture into a ball without too much liquid coming out. You are ready to fill the pastry dough. Fill the dough with as much fish you can to allow you to close it tightly. Press the edges with your fingers, and use a fork to ensure tight closing of the fataya. Depending on the size of the portions you chose to serve, you should be able to fit from a teaspoon to a table spoon of filling. You can now warm up your frying oil and start frying your fatayas until light brown. Then remove and set on a paper towel to drain excess oil when browned. Serve hot with spicy onion sauce.

Step 3

For the spicy onion sauce: Saute the onions and the habanero pepper in olive oil, until light golden. Add the garlic powder, stir well. Add vinegar & soy sauce stirring constanly. Then add the tomato paste, water, bay leaves, and thyme. Lower the fire and let simmer for 20 minutes. The tomato paste should get to a brownish red color, and the onions should be tender.

Recipe courtesy of Nafissa Camara.