A great fish recipe to make yourself:
Grate the sweet potatoes, grind the peanuts.
Boil water (1) with salt. Stir half of the cornmeal batter with cold water (2) to make a thin paste and add to the boiling water. Cook until semi-cooked, stirring continuously for 5 minutes.
Stir the remaining dough, still raw, with cold water (3) to form a thin porridge. Add to the semi-cooked porridge form and roll gently, stirring constantly. Press the increasingly solidifying porridge against the side of the pot several times with a wooden spoon.
Add the sweet potatoes and peanuts. Add the wheat flour, a little salt and, if necessary, a little water. Simmer on low heat for another 10 minutes, stirring continuously, until you have a solid, dumpling-like mixture. Cool.
Cut aluminum foil into sheets the size of a letterhead and grease with butter. Roll the dumpling and divide into pieces. Wrap them in foil and bake in the oven heated to 200 °C for 25 minutes.
Cool before serving.
Serve with fried fish and vegetable sauces.
Cooked corn dumplings, Abolo: do not use peanuts. Do not bake the dumplings, but wrap them individually in aluminum foil or banana leaves. Cook in sufficient water for 20 minutes.