Delightful Kenyan Snack: Spiced Cornmeal Balls Served with Fresh Tomato-Avocado Salsa

Allergens

Egg, Gluten-free (if using gluten-free cornmeal)

Ingredients

• 2 cups yellow cornmeal
• 1 cup water
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 1 teaspoon cumin powder
• 1 teaspoon ground coriander
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 large egg, beaten
• 2 cups vegetable oil (for frying) For the Tomato
• Avocado Salsa:
• 2 ripe tomatoes, finely chopped
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the cornmeal, water, salt, cumin powder, ground coriander, ground black pepper, and ground nutmeg. Mix well until all ingredients are incorporated.
2. Gradually add the egg into the cornmeal mixture, stirring continuously to ensure a smooth consistency.
3. Shape the dough into small balls using your hands or a cookie scoop. Set aside on a tray lined with parchment paper.
4. Heat the vegetable oil in a deep frying pan over medium heat. Fry the cornmeal balls until they are golden brown and crispy on all sides, approximately 3 4 minutes. Remove from the oil and place them onto a paper towel lined plate to drain any excess oil.
5. In a separate bowl, combine the tomatoes, avocado, red onion, cilantro, and lime juice. Season with salt and pepper according to your taste preferences.
6. Arrange the spiced cornmeal balls on a serving platter and top them with a generous spoonful of the fresh tomato avocado salsa.

Chef’s Insight

The spices used in this recipe give it a unique and flavorful twist, making it a standout dish in any meal.

Notes

Adjust the spice levels according to your taste preferences by adding more or less of the cumin, coriander, black pepper, and nutmeg.