Tamia & Salata Aswad (Crispy Herb Chickpea Fritters with Roasted Eggplant Peanut Dip) – Authentic South Sudan Recipe
Vibrant Juba street platter pairing crunchy green-herb tamia with smoky peanut-eggplant dip.
- Country of Origin
- 🇸🇸 South Sudan (East Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Crisp coriander-loaded chickpea falafel fritters (tamia), Smoky mashed eggplant blended with peanut butter, Yogurt/tahini, Fresh cilantro and dill, Garlic
Ingredients for Tamia & Salata Aswad (Crispy Herb Chickpea Fritters with Roasted Eggplant Peanut Dip) (4 Servings)
- 1.25 lbs (or 2.5 cups) crisp coriander-loaded chickpea falafel fritters (tamia), prepped into bite-sized pieces
- 1.5 cups smoky mashed eggplant blended with peanut butter, washed and trimmed
- 1 cup yogurt/tahini
- 1 medium onion and 3 cloves garlic, finely minced with fresh cilantro and dill
- 1.5 tbsp traditional South Sudan seasoning (garlic, cumin, sesame seeds, lime)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and fresh cilantro and dill for 2–3 minutes until softened and fragrant.
- Add crisp coriander-loaded chickpea falafel fritters (tamia) and smoky mashed eggplant blended with peanut butter along with garlic, cumin, sesame seeds, lime, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with yogurt/tahini and serve straight from the skillet.