I've been hearing a lot about Filipino food recently, even in my neck of the woods - the burbs - Filipino restaurants are popping up everywhere. When the call went out to participate in the McCormick #OnlineCookOff challenge using Filipino inspired spices, I put my hand up wanting to learn a bit more about how to use these ingredients. I adapted these lamb meatballs and included some adobo seasoning, and was very pleased with the results.
Split pea fritters fried to a golden brown, served with either a tamarind or mango chutney. This is pholourie - a much-loved Trinidadian street food. The sight of these round golden brown fried balls take me back to a very happy time in my life. On a recent trip to Ghana I made these for my family and friends, a couple people asked for the recipe so this one's for you :) You're welcome!
I have very fond memories of eating these cakes. First - sitting on the beach with my grandmother and my cousins - then eating these as I indulge in a night of ahem, drinking.