Chile peppers, chopped (optional) -- 1 to 3
Parsley, chopped -- 1/2 bunch
White fish fillets, chopped -- 2 pounds
Bread crumbs -- 1/2 cup
Water or milk -- 1/4 cup
Salt and pepper -- to season
Oil for deep frying
Tomato Sauce:
Oil -- 3 tablespoons
Onion, finely chopped -- 1
Chile peppers, minced (optional) -- 1 to 3
Garlic, minced -- 2 to 3 cloves
Tomatoes, chopped -- 2 cups
Tomato paste -- 2 tablespoons
Water -- 2 cups
Salt and pepper -- to taste
Add the onion, chiles and parsley to to a food processor or large mortar and process until smooth. Add the fish and continue to process until smooth and pasty. Remove to a bowl. Stir the bread crumbs and water or milk together in a small bowl, then stir into the fish mixture. Season with salt and pepper. Using oiled hands, form the fish mixture into golf ball-sized balls and set them on a tray. Heat the oil in a deep fryer or around 1-inch deep in a large pot to around 365°F. Add a few of the fish balls and deep fry, turning often, until golden brown on the outside. Remove to a paper towel-lined plate and repeat with the remaining fish balls. Set the fish balls aside. For the sauce, heat the 3 tablespoons of oil in a saucepan over medium flame. Add the onion, chiles and garlic and saute until the onion is cooked through and translucent. Stir in the tomatoes and tomato paste and simmer for 3 or 4 minutes. Stir in the water and season with salt and pepper. Simmer for another 4 or 5 minutes. Stir the fish balls into the tomato sauce and simmer another minute or two. Adjust seasoning and serve over rice pilaf or ceebu jen.
Variations: Use any type of hot chile pepper you like. Habanero or Scotch bonnet peppers work well. Eliminate the peppers if you don't like spicy food. Africans love Maggi® seasoning. Stir a crushed Maggi cube or a fish or chicken bouillon cube into the fish ball mixture for extra flavor.