Instructions: Step 1. In a pan over medium heat: Toast the cornmeal and flour for about 5 minutes or until fragrant. Remove from heat and let cool.
Step 2. Prepare the flavor base: Blend/food processed together one (1) onion, ginger, and sweet pepper. Set aside.
Step 3. Make the chicken paste: Blend the chicken until smooth like paste.
Step 4. Combine step 2 to 4: In a large bowl mix, add 2 to 3 tablespoons of peanut butter then mix thoroughly. (Mix that consistency can be balled held together not break not runny)
Step 5a. (Two (2) options: boil or fry) Boil Method: Heat one to two cups of water in a pot medium to high heat, shape the paste from the mixture into balls then place them in heated water cook for 10-15 minutes or your desired of cooked meat.
Step 5b. Fry method: Hot oil in pot then bring to medium to high heat,shape the paste from the mixture into balls then place them into heated oil until browned or your desired of cook meat on all sides.
Step 6. Make the topping or dip: Place tamarind in a bowl with half ¼ to ½ cup of water, option chopped hot pepper and half ½ onion finely chopped, then crush tamarind. (If desired less use less tamarind water onion and hot pepper, if you like a sweet hint dip add some honey or sugar)
Plateing: Served garnished with raw sliced onion (other half ½ of onion) and topped or tamarind dipping sauce).
Bon appetit
