These are oh-so-easy-to-make and go well with almost any West African soup, but especially Chicken Peanut Soup.
Small balls may replace bread when served as a first course (e.g., with a light soup). Use a small spoon or melon baller (dipped in water first) to scoop out the rice and then shape tiny balls and serve 2 or 3 in each bowl of soup.
Make ahead: Rice balls can be made ahead of time and warmed in the oven or microwave (covered with a damp paper towel) or a steamer just before serving. They are also easily frozen.
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