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Batagor is a fried fish dumpling, somewhat similar to the Chinese Yong Tau Foo. A Sudanese traditional food, this is usually enjoyed with peanut sauce

Let's start cooking!

Blended paste fried in pan

Step 1 - Blend and cook the spice paste

  • In a blender, add 2 Tbsp salt, fried garlic, fried red chili, and 6 Tbsp brown sugar, 150 ml ice water and blend for a minute.
  • Cook paste in a pot on high heat and then pour in tamarind water, 650 ml warm water, and peanuts. Stir until it boils and then bring to a simmer on low heat for 20 minutes, stirring occasionally
Blended batagor paste

Step 2 - Mix the batagor filling

  • In a blender, add 1 tsp salt, ½ tsp pepper, mackerel, spring onions, crushed garlic, 2 tsp sugar and egg whites and blend into a smooth paste.
Traditionally made with tenggiri, it can also be substituted with minced tuna or prawns
  • Transfer to a large mixing bowl, and add tapioca flour and flour. Mix well, and divide filling into two equal portions. Set aside.
Dumpling skins and tofu stuffed filing

Step 3 - Stuff the batagor

  • Fill dumpling skins with about ½ Tbsp of filling, fold in half diagonally and press down the sides. Repeat for all and set aside.
  • Cut open firm tofu with a butter knife and stuff with ½ - 1 Tbsp of filling.
  • Repeat for all and set aside.
Deep-fried batagor in hot oil

Step 4 - Deep-fry the batagor

  • In a hot pot filled with oil, deep-fry dumplings, tofu and hard-boiled eggs until they float to the surface.

Plate and serve!

Deep fried batagor with spice paste

On a plate with a banana leaf, garnish batagor with sliced chili, lime wedges and coriander leaves with peanut sauce by the side. Serve hot.

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