Sweet Potato Balls with Red Sorghum Crust & Tomato Sauce By Chef Claude Bigayimpunzi
Ingredients:
- 700 g (3 medium) sweet potatoes
- 1 tbsp butter or olive oil
- ½ tsp salt, plus pepper to taste
- ¼ tsp ground nutmeg or cinnamon (optional)
- 3 tbsp plain flour, for binding
- ¾ cup (150 g) whole red sorghum
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 4 ripe tomatoes, chopped (or 400 g canned)
- 1 tbsp tomato paste
- ½ tsp sugar, salt and pepper to taste
- A few fresh basil leaves or ½ tsp dried thyme
Method:
Prepare the sorghum crust
1. Rinse the sorghum, then simmer in plenty of water for 45 to 60 minutes until tender. Drain well.
2. Spread on a tray and dry thoroughly, about 20 minutes.
3. Toast in a dry pan over medium heat for 5 to 8 minutes, stirring, until golden and crisp. Set aside.Make the croquettes
1. Peel and cut the sweet potatoes, then boil or steam for 15 to 20 minutes until very soft. Drain and let the steam escape for a few minutes.
2. Mash until smooth with the butter, salt, pepper and nutmeg. Stir in 3 tbsp flour and chill for 20 minutes.
3. Shape into balls about the size of a golf ball and serveMake the tomato sauce
1. Heat the oil and soften the onion for 5 minutes. Add the garlic and cook for 1 minute.
2. Add the tomatoes, tomato paste and sugar. Simmer for 15 to 20 minutes until thick.
3. Season, stir in the basil or thyme, and blend for a smoother sauce if you like.
To serve
Spoon a pool of warm tomato sauce onto the plate and set the sweet potatoe ball .
Tips
