1. Bring 1 litre of water to the boil in a pan and add the polenta. Stir for 3 - 4 mins then remove from heat and cool. 2. Chop the pineapple and set aside. 3. In a large pan heat the 1 tbsp oil and fry the onion until soft and golden. Add giner, garlic and chilli and cook for 1 minute. 4. Add tomatoes, sugar, pineapple, 6 tbsp water and crumble in the coconut. Bring to boil and simmer for 5 minutes. 5. Shape the polenta into golf balls and heat the 2 tsp of oil and the butter. Fry the balls in batches until crispy and golden. 6. Serve the dumplings with the sambal garnished with pineapple leaves if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
