festival of voice
This summer I am working on a very important project with Oasis Cardiff and Festival of Voice in Wales. It is called Refugee Food Stories. And it is all about recording the recipes of people who work at and are supported by Oasis, and upskilling/mentoring some amazing individuals. These recipes helped create a menu which you can try at the Oasis Food Trailer at the Wales Millennium Centre Hub at Festival of Voice between 7 and 10 June and 15 and 17 June.
This is a recipe from Sudan and most importantly of an amazing lady called Huda who has made Wales her new home. About a year ago I went to one of Oasis’s Cardiff Supper Clubs where Huda showed us how to make and eat these Sudanese meatballs. I left with images of her family feasting in backyards in celebration of their bonds and life. I left feeling a little bit closer to her and with my belly full and happy. This is her recipe, a nourishing and delicious dish. If you have not tried it yet make sure you visit the Oasis Trailer outside the Wales Millennium Centre and between the Pierhead building this weekend. And why not try to make it at home.
Ingredients (yields 5 portions)
- 500g minced lamb
- 1 onion (150g), finely grated or minced in a food processor
- 1tsp ground coriander
- 1tsp ground pepper
- 1tsp ground cinnamon
- 100g breadcrumbs
- 3 garlic cloves minced
- 50g parsley finely chopped
- 1tsp salt
- Flour (approx. half a cup)
- 1-2 cups vegetable oil to fry meatballs
Tomato & yoghurt sauce
- 4 garlic cloves grated
- 2 Tbsp vegetable oil
- 1lt passata
- ¼ cup water
- Up to 250g Greek yoghurt (strained)
- ½ tsp coriander
- ½ tsp cinnamon
- ½ tsp pepper
- ½ tsp salt
- 250g basmati rice
- 500ml water
- 1 small carrot grated
- 1 small handful frozen peas
- 1 heaped Tbsp butter salt (50g)
Yoghurt and tahini dip
- 125g yoghurt
- 1 garlic clove
- Pinch of salt
- 25g tahini
- Pinch chili powder
- 1 tbsp lemon juice
- Mix all the mince ingredients (apart from the flour) well in bowl with your hands.
- In a flat tray place ½ cup of flour and spread thinly.
- Place the vegetable oil in a deep-frying pan, cover and heat whilst rolling the meatballs.
- Roll the meatballs into small round balls (3-4cm diameter) and place in the floured tray. The recipe should yield around 25 meatballs.
- Flour the meatballs well by gently shaking in the baking tray until they are lightly covered in flour.
- Fry the meatballs between 6-7 minutes on medium heat, until they are browned. Remove and set aside.
- Add two tbsp of vegetable oil in a deep pot, heat, add the minced garlic for the sauce and stir fry for a couple of minutes on low heat.
- Add the passata, coriander, cinnamon, pepper, salt and some water and stir well.
- Once the sauce starts to bubble add the yoghurt, shake to mix.
- Take off the heat and stir quickly before returning to the hob.
- Add the meatballs and simmer for 15 minutes on low to medium heat.
- To make the yoghurt and tahini drizzle, add all the sauce ingredients and mix well in a bowl.
- For the rice: add the rice, water, carrot and frozen peas to the boiling water and simmer slowly for 10 minutes.
- Add the butter and cook for a further 5 minutes.
- Serve a portion of rice with a ladle of 5 meatballs, a drizzled of the dip and a garnish of parsley (as would Huda).