How to prepare Fofos de Arroz – A Mozambique Snack
This is a Mozambique snack that is made with an array of ingredients to bring out a delicious snack treat.
This popular snack from Mozambique consists of deep-fried balls of rice filled with savoury ingredients such as shrimp, garlic, onions, bread crumbs, egg, and fried the Fofos de Arroz is a must-try.
- 2 Egg yolks
- 1 onion (minced)
- Chopped parsley
- 1 Garlic clove (chopped)
- 1 Bay leaf
- Grated bread (crumbs)
- Salt and chili
- Vegetable oil for frying
- Chilli pepper (dried)
Method of preparation:
In a saucepan, bring the water, chilies, garlic, Bay leaf, and ½ teaspoon of the salt to boil over high heat, and stir in the rice. Cover tightly, reduce the heat to low, and simmer for about 20 minutes, or until all of the liquid has been absorbed and the grains are tender but not soft.
Discard the Bay leaf and set the rice aside to cool to room temperature. Meanwhile, shell the shrimps devein them by making a shallow incision down their backs with a small, sharp knife and lifting out the black or white intestinal vein with the point of a knife.
Wash the shrimps under cold running water. Then drop them into enough lightly salted boiling water and cover them completely, then simmer for 3 or 4 minutes, or until they turn pink with a slotted spoon, transfer the shrimps to paper towels to drain.
Cut each one crosswise into 2 or 3 pieces about ½ inch long, and set aside. Put the rice through the finest blade of a meat grinder or through a food mill. In a deep bowl, combine the rice paste, onions, parsley, egg yolk, and the remaining ½ teaspoon of salt. Knead vigorously with both hands to combine the ingredients thoroughly.
To shape each shrimp ball, moisten your hands with cold water and scoop up about 1½ tablespoons of the rice-paste mixture. Pat, it into a flattened round, place a piece of shrimp in the center, then pat and press the edges of the round over the shrimp enclosing it completely.
Roll the Fofo between your palms to form a ball about 1 inch in diameter. One at a time, dip the balls into the egg and water mixture, then roll them in the crumbs. Arrange the side of the balls on a rack and set over wax paper and refrigerate for at least 20 minutes to set the coating.
When you are ready to cook the Fofos, preheat the oven to its lowest setting. Line one or two large baking sheets with a double thickness of paper towel and place them in the center of the oven. Pour the oil into a deep fryer or large, heavy saucepan to a depth of 2 to 3 inches and heat the oil until it reaches the temperature of the deep-frying thermometer.
Deep fry the Fofos 5 or 6 at a time, turning them about frequently with a slotted spoon for about 5 minutes, or until they are richly browned on all sides. As they turn brown, then transfer them to the lined baking sheets to keep warm in the oven. Serve the Fofos de Arroz while they are still warm, arrange attractively on a heated platter.Tags: Appetizer Fofos de Arroz Mozambique Snack Snacks