recipe - SUDANESE POTATOES

[Guest guest]

This is a recipe which I adapted from the vegetarian book “The Cranks Bible”

by Nadine Abensur (ISBN 0304 356492)

 

The recipe below is as I made it but, if anyone is interested in the

original version, please let me know and I can send it to you. The major

change I made was the addition of the spinach. The original recipe called

for fresh coriander (cilantro) to be sprinkled on the finished dish as a

garnish but I didn’t have any coriander so I gave the dish some extra colour

by adding some spinach about 5 minutes before the end of the cooking time.

 

The spices aren’t overpowering but they give the dish a lovely depth. This

is a delicious ‘comfort food’ recipe which will definitely be making many

return appearances on our menu. Both my husband (who is most decidedly not

the world’s greatest lover of spinach!) and I liked the addition of the

spinach and next time I make the recipe I will again use spinach. We had

this dish as a main meal but it could just as easily be used as a side dish

or as part of a buffet meal. We had a small quantity left over (and I do

mean ‘small’ even though I made the full 4 serve recipe for just the two of

us!!) and the left overs were just as nice the following day eaten cold as a

salad.

 

SUDANESE POTATOES

 

Serves 4

 

1 good-sized onion, roughly chopped

2 tbsp light olive oil

1 tsp garam masala

½ tsp ground coriander

¾ tsp dried chilli pepper flakes or more to taste

400g/14 oz canned tomatoes, plus 2 ripe tomatoes

400g/14 oz tomato puree (NOT tomato paste – this would be much too rich and

thick)

500 g/1 lb 2 oz potatoes, waxy if possible, thickly sliced

6 or more plump garlic cloves

100 g/4 oz feta

Juice of half a lime

Roughly 300g/10 oz well washed fresh small leaf spinach

Salt and freshly ground black pepper

 

Fry the onion until transparent in a little olive oil, heated in a large

pan. Add the spices, heat for a minute or so, stirring, then add the tomato

puree and tinned tomatoes which you can roughly break up with a wooden

spoon. Do not add the 2 ripe tomatoes at this stage – they are added at the

end of the cooking time.

 

Add the potatoes to the tomatoes. Also add the garlic cloves, peeled and cut

in quarters. Stir a couple of times and make sure that the potatoes are

fully immersed. Cover and set on a very gentle flame for about 2 hours,

stirring occasionally.

 

Add the chopped fresh tomatoes and the spinach about 5 minutes before the

end of the cooking time. When the potatoes are completely soft and the

spinach wilted, season to taste and serve, with a little crumbled feta and a

squeeze of lime juice over each portion.

 

 

Cheers from Marie in Haarlem, Netherlands