Traditional West African fish balls stew cook in a rich tomatoes sauce.
Remove the skin and the bones from the fish .
peel the shallot and roughly chop,peel the garlic and roughly chop,remove the seed from the chilli and roughly chop.
In a food processor place the fish , shallot, garlic, chili and the peanut butter and grind until smooth past.
Shape the mixture in to small balls.
Heat a large frying pan with the oil, when hot add the fish balls and cook until golden 5 minute.
Remove the fish balls from the pan and set aside .
Peel and finely chop the onion.
Peel and finely chop the garlic.
Remove the seeds from the chili and finely chop.
Heat a large sauce pan with the oil,when hot add the onion and cook until translucent,add the garlic,chilli and cook for 2 minute,add the tomato past and chopped tomatoes,bring to the boil.
When boiling,add the fish balls and cook for 10 minutes.
Finely chop the coriander with stalk in .
Sprinkle the chop coriander on your fish balls and serve with white rice.
«You can add any tin of pulses to your rich tomato sauce .»