Golden, crescent-shaped fried pastries stuffed with a spiced mixture of fish or vegetables, sold by street vendors across Conakry and beyond.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: lined basket
Garnishes: hot sauce on the side
Accompaniments: bissap juice, ginger juice
Instructions
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1
Mix flour, salt, and oil. Add water gradually to form a smooth dough. Rest 20 minutes.
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2
Sauté onion, garlic, and pepper. Add tuna, cumin, salt, and pepper. Cook 5 minutes.
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3
Roll dough thin and cut into circles. Place filling on one half.
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4
Fold into crescents and seal edges with a fork.
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5
Deep fry at 175°C until golden, about 3-4 minutes per side.
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6
Drain and serve hot.
Did You Know?
During Ramadan, fataya vendors set up temporary stalls at every intersection in Conakry, and the sizzle of frying pastries signals that iftar is approaching.
Chef's Notes
Equipment Tips
- mixing bowl
- rolling pin
- deep frying pan
Garnishing
hot sauce on the side
Accompaniments
bissap juice, ginger juice
The Story Behind Fataya
Fataya arrived in Guinea through trans-Saharan trade connections with North Africa. The empanada-like pastry was adapted to local tastes and became one of Guinea's most popular street foods, especially during Ramadan when vendors prepare thousands daily.
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