Ugandan Potatoes

July 05, 2008 By: Megabeth Category: Main Dishes, Side Dishes Print This Post Print This Post

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I picked up some potatoes last week at the farmers market and wanted to use them as a main dish. I prepared this with another recipe from Africa – Ethiopian Collard Greens.

Ugandan Potatoes from RecipeZaar.com

1 kg potato, peeled & parboiledpotatoes
1 medium onion, peeled & finely chopped (I did not include the onions)
2 garlic cloves, minced
1/2 teaspoon turmeric
1/2 teaspoon piri piri chili sauce (I used Ukuva iAfrica zulu fire sauce a South African hot sauce instead)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 teaspoon tomato puree (I used tomato paste)
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped (I used dry parsley)
salt
2 tablespoons cooking oil

Directions

(To parbroil potatoes, peel and chop potatoes to desired size. (In this case about 1/2 inch.) Place potato chunks into large pot and cover with cold water. Bring water to a boil. Continue to boil about 6 to 7 minutes. Potatoes should soften a bit but should not be mushy. The potatoes will continue their cooking process once you add them to the sauce.)

potatoes

Heat the oil and saute the onions. When they begin to turn golden, add the garlic and cook for 30 seconds. (I did not use onions so I just threw the garlic in some olive oil, and cooked for a little bit on medium heat.) Add all of the ground spices gradually and stir fry for about 1 minute. Now add the tomato puree, lemon juice, parsley and salt to taste.

Cut the parboiled potatoes into 1/2″ pieces & add to the rest of the ingredients. (I cut my potatoes before I parboiled them.) Stir well to distribute the sauce and add 3/4 cup of water.

Cook uncovered for about 10 minutes or until the potatoes are tender and the sauce has reduced. (You should add a little extra water if the potatoes look a little dry whilst cooking).

Because I didn’t use the onions, when I stir fried the spices I had to be quick with adding the potatoes because there was nothing for the spices to adhere to. The cinnamon in this recipe was an added and unexpected twist. I could categorize this as a side dish, but the recipe made so much it’s easy to make it a main dish.

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