The RolledPlateBeatrice learned to fry akara and puff-puff with her mother in a London flat full of cousins and now cooks for a family of five outside Baltimore. She writes about weeknight meatballs, fritters and spice blends, with an eye on what children will actually eat.
Tender chicken meatballs with lemon zest, garlic, parsley and parmesan, roasted hot and tossed in a quick lemon butter sauce. Weeknight timings and lunchbox leftovers.
Cook this one →Light, crisp akara made from peeled black-eyed peas whipped with onion and hot pepper, fried by the spoonful. How to peel the beans, whip the batter and serve them.
Cook this one →Why ground turkey turns dry and the fixes that stop it: dark meat, a bread paste, grated onion, a quick roast and a short simmer. Mild for kids, spicy for adults.
Cook this one →
