Sudanese communities prepare this dish as a group, which makes the process far quicker, less labour intensive and, with banter and gossip, lots of fun as well. Soak the broad beans overnight and ground the allspice to allow maximum flavour.
- 180 g (1 cup) dried broad beans, soaked in water overnight
- 1 small red onion, chopped
- 1 long red chilli, chopped
- 2 garlic cloves, crushed
- 1 tbsp ground allspice
- vegetable oil, to deep-fry
- pita bread and red onion and tomato salad (optional), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time overnight
Drain broad beans, then peel and discard skins. Process the beans, onion, chilli, garlic, allspice, and salt and pepper in a food processor to a paste.
Using two tablespoons, shape 1 tbsp mixture into rough balls. If the mixture is too soft to shape, refrigerate for 30 minutes to firm.
Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 170°C (or until a cube of bread dropped into the oil turns golden in 10 seconds). Working in batches, gently drop broad bean balls into oil and fry, turning halfway, for 5 minutes or until golden and cooked. Remove with a slotted spoon and drain on paper towel. 4 Stuff into pita bread with salad, if desired.
As seen in Feast magazine, October 2011, Issue 2.