Senegalese Fataya
The Quirky Foodster Team
Ingredients
- Canned tuna or minced fish, drained — 300 g (10 oz)
- Onion, finely chopped — 1
- Garlic, minced — 2 cloves
- Tomato, finely chopped — 1
- Ground cumin — 1 tsp
- Cayenne pepper — 1/4 tsp
- Salt and black pepper, — to taste
- Small Pastry rounds or spring roll wrappers — 20
- Egg, beaten, for sealing — 1
- Oil for frying
Method
- Heat a little oil in a frying pan and sauté the onion and garlic until softened.
- Add the tomato and cook until it breaks down slightly.
- Stir in the fish, cumin, cayenne, salt and pepper; cook 3-4 minutes, then cool slightly.
- Place a spoonful of filling on each pastry round.
- Fold into a half-moon or triangle shape, sealing the edges with beaten egg.
- Heat oil for frying in a deep pan to 180°C (350°F).
- Fry the fataya in batches for 3-4 minutes until golden and crisp.
- Drain on paper towels and serve warm.
Introduction: Crisp fried pastries filled with spiced fish or meat, a popular Senegalese starter.
Cultural Background: Fataya, small savoury pastries with a spiced filling, are a beloved starter across Senegal, often sold by street vendors and served at gatherings as a satisfying bite before the main meal.
Tips: Cool the filling before assembling to prevent the pastry from becoming soggy. Seal the edges thoroughly to keep the filling enclosed during frying.
Variations: Fill with spiced minced meat instead of fish for a variation; add finely chopped chilli for extra heat.
Storage: Store cooked fataya in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a hot oven or air fryer for 8-10 minutes to restore crispness.
Nutrition: Approx. 210 kcal, 9 g protein, 18 g carbohydrate, 11 g fat per serving (3 pieces).
FAQs:
Q: Can fataya be baked instead of fried?
A: Yes, bake at 200°C (400°F) for about 15-18 minutes, though frying gives the more traditional crisp texture.
Q: Can fataya be made ahead and frozen?
A: Yes, assemble and freeze uncooked, then fry directly from frozen, adding a minute or two extra cooking time.
- Canned tuna or minced fish, drained — 300 g (10 oz)
- Onion, finely chopped — 1
- Garlic, minced — 2 cloves
- Tomato, finely chopped — 1
- Ground cumin — 1 tsp
- Cayenne pepper — 1/4 tsp
- Salt and black pepper, — to taste
- Small Pastry rounds or spring roll wrappers — 20
- Egg, beaten, for sealing — 1
- Oil for frying
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