Sudanese potatoes

Recipe from: 5/17/2007 12:00:00 AM

Ingredients 10
Servings 6
Time

Ingredients

  • 1
    good-sized onion, roughly chopped
  • 15
    ml
    olive oil
  • 125
    ml
    water
  • 3
    ml
    garam masala
  • 3
    ml
    ground coriander
  • 3
    ml
    dried chilli
  • 400
    g
    cans chopped or fresh tomatoes, plus 2 ripe tomatoes
  • 500
    g
    waxy potatoes, peeled and thickly sliced
  • 6
    plump garlic cloves, quartered
  • 100
    g
    reduced-fat-free feta (optional)
 

Method

 

Heat olive oil and water in a large pan or casserole dish with a lid and saute onion for about 5 minutes.
Add spices and tomatoes, breaking them up roughly with a wooden spoon.
Add potatoes and garlic, stir to immerse potatoes in sauce and simmer for two hours.

You can also cook this dish in aa casserole wiht a lid, in a pre heated 160 oven for two hours, having first simmered the potatoes for 5 minutes on the stove.
Serve topped with a handful of roughly torn coriander.

Optional
to make this dish into a main course, sprinkle with feta before serving.

 

Read more on: steam  |  deep-fry  |  starch
 

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