Fataya (Senegal)

Preparation

1. 1

   Slice the onion and garlic, cook them in the oil over medium heat 3-4 minutes, until tender.

2. 2

   Add the flaked white fish (or drained tuna), cook 5 minutes, breaking it up well with a spatula so there are no big chunks left.

3. 3

   Add the finely chopped chili and diced tomato, simmer 5-7 minutes uncovered until the mixture is dry enough: this matters, a too-wet filling will make the dough soggy and cause the fataya to burst while frying.

4. 4

   Let the filling cool slightly while you prepare the dough.

5. 5

   Roll out the pizza dough thinly (2-3mm) on a floured surface and cut circles using a bowl or cookie cutter.

6. 6

   Place a small spoonful of filling on one half of each circle (not too much, or the edges won't seal), fold the other half over and press the edges firmly with a fork to seal tightly.

7. 7

   Heat the frying oil to 170°C, then brown the fataya 3-4 minutes per side, until nicely crisp and golden.

8. 8

   Drain on paper towel and serve hot, as a starter or appetizer.