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By: M B.
| Description: | ||
| Time: | 1 hr 55 min (1 hr 30 min to prepare, 25 min to cook) | |
| Meal type: | Snack | |
| Ethnicity: | American | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 each up to 1 cup of red, yellow, or green pepper (cut into small pieces) 1 each use less potatoes from above) 1 each up to 1 cup sweet potato, nigerian yam, or plantain (if adding these, then 1 each up to 1 cup chick peas 1 each I like to add some or most of the following ingredients (if I have them) 1 each Additional ingredients, (optional-depending on personal taste and what is available in the kitchen): 1 each salt to taste 2 each medium sized potatoes, washed, peeled, and chopped into 1/4" cubes 4 C loves garlic, minced or crushed 1 each small onion, cut into small pieces 1 each (instead of the above spices, you can use 4 tsp curry powder) 0.5 each ground ginger 0.5 teaspoon allspice 1 teaspoon cumin 2 teaspoon turmeric 0.25 tablespoon sunflower oil 1 each up to 1/2 cup broccoli or cauliflower (chopped small) 1 each up to 1.2 cup sliced bok choy or cabbage 0.5 cup to 1 cup of water |
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| Directions: | ||
| * Heat the spices in the oil on medium heat, in either a sturdy, deep frying pan, or a heavy-bottomed saucepan. Cook stiring for 5 minutes, careful not to burn spices. Then add onion and garlic and cook for 1-2 minutes stirring. You may have to turn down the heat a little bit so that the garlic doesn't burn. Then add the potatoes and fry them up for 1-2 minutes, stirring. * This is also the time to add any of the following items: chick peas, sweet potato, nigerian yam, plantain, peppers, broccoli, cauliflower, bok choy, or cabbage. Add the water wo that it covers the bottom to at least 1/4" of liquid, (but not more than 1/2") Cover the pan and simmer for 15 minutes on medium low heat (the mixture should gently bubble). * Taste for salt and be sure that potatoes are soft. Add a little more water if necessary. * Serve on rice or scooped onto "roti" bread. |
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| Notes: | ||
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