Recipe: Fish huntu from Sierra Leone

Fish huntu is a traditional dish of steamed fish balls commonly sold on the streets of Freetown by Fula women. Fula people are one of the largest ethnic groups in West Africa and are widely dispersed throughout the region. They are predominantly followers of Islam and have traditionally been nomadic, trading and herding cattle, goats and sheep.

I’ve used haddock, but you could use cod or another white fish such as plaice, coley or pollock. Ensure your fish is responsibly sourced.

Makes 15-20

Ingredients

For the fish balls

• 500g haddock fillets, chopped
• 1½tsp finely chopped fresh ginger
• 1½tsp finely chopped garlic
• 1 medium onion, roughly chopped
• ¼ scotch bonnet chilli, chopped
• 45g semolina
• 2tbs sunflower oil
• 1 chicken or vegetable stock cube (use one without MSG), crumbled

For the sesame crust

• 80g toasted white sesame seeds
• 15g dried ginger flakes
• 20g black sesame seeds
• 15g dried garlic flakes
• 4tsp red pepper flakes
• 2-3tsp super-hot chilli flakes (to taste)

To serve

• Sea salt flakes, to taste
• Lime wedges

For the fish balls, put all the ingredients in a food processor and blend until smooth, scraping the sides of the food processor down as you go. Transfer to a bowl, cover and chill in the fridge for 30 minutes. Meanwhile, prepare a steamer, lining the base with non-stick baking paper. For the sesame-seed crust, mix all ingredients together in a mixing bowl.

To make the fish balls, take the fish mixture out of the fridge. Measure out 1 tablespoon and roll into a ball. Repeat with the remaining mixture. You should have enough for 15–20 fish balls.

Roll the balls in the sesame-seed crust mixture to coat well. Put the coated balls in the prepared steamer and steam for 10–15 minutes. (You may need to work in batches depending on the size of your steamer.) The balls are ready when the flesh is white throughout; cut into one to test.

Serve warm with sea salt flakes and lime wedges.

From Sweet Salone by Maria Bradford (Hardie Grant, £30)