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Extra Spicy Potatoes

This recipe is not for the non-adventurous. It’s a blend of spices ranging from Indian to Igbo! Em, no, I’m not mad…YET!

Extra Spicy Potatoes

Extra Spicy Potatoes

I was cleaning out my spice cabinet, and restocking, and I started asking myself why I don’t cook with some spices as frequently as I cook with others. Whenever I read of a spice I’ve never heard of before, I do my best to get it.

And, more often than not, that spice ends up in the back of my cabinet. In fact, I’m sure my spice cabinet is fuller than my wardrobe (so sad!), and, as a consequence, some of my spices suffer. I’m sorry caraway seeds, I still love you. Saffron, you’re back there for a reason- I will use you the day the President and First Lady come over for dinner (e too cost abeg!)

Now, there are 2 spices I’m really being unfair to. Reason being, these spices have helped me out of uncomfortable situations more than once. These spices are Cloves and Carom Seeds (Ajwain).

Making Extra Spicy Potatoes

Sometime ago, HACE had this horrible toothache, and it was too late to get to a dentist. Cloves to the rescue. I just ground some up and he applied it to his gum, directly under the aching tooth. Instant numbness. He slept off almost immediately.

Carom seeds (and fennel seeds) are the reason we don’t buy antacids in this house. Whenever we have gas, bloating, or heartburn, we chew 1/2 a teaspoon of carom or fennel seeds. Give it to minutes, the belching and burping commences. It gives me very quick relief.

The blend used here worked so well, I was actually surprised. Try it, and tell me what’s up.

Making Extra Spicy Potatoes Recipe

Ingredients

This serves 3

  • 1kg of potatoes (use sweet potatoes for Endo), cubed
  • 3 large tomatoes, chopped
  • 1 large onion, sliced
  • 4 cloves of garlic, chopped
  • 4 atarodo/habanero (deseeding is optional-more seeds, more heat), chopped
  • 2 bay leaves
  • Pinch of ground cardamom
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of coriander seeds
  • 1 teaspoon of ground turmeric
  • Pinch of fennel seeds
  • 1 clove
  • 1 negro pepper (uda)
  • 1 teaspoon of ashanti pepper (uziza seeds)
  • 1/4 teaspoon of dried thyme
  • 1 tablespoon of paprika
  • Pinch of Carom seeds (Ajwain)
  • 1 tablespoon of olive oil
  • 1 tablespoon of light sesame oil
  • 2 stock cubes
  • 1 tablespoon of salt, divided
  • 1/2 cup of coconut milk

Making Extra Spicy Potatoes Recipe Ingredients

Instruction

  1. Boil potatoes with 1/2 tablespoon of salt. You want them cooked, but firm. Drain.
  2. Heat olive oil in a pot over medium heat. After 1 minute, add coriander, carom seeds, uda, uziza, fennel, thyme, clove and bay leaves.
    Be careful, as they will start to splutter and pop. Stir for 2 minutes.
  3. Add the onions, pepper, and tomatoes. Stir, and cook for 4 minutes.
  4. Add the stock cubes, paprika, cumin, turmeric, cardamom, and garlic. Stir well.
  5. After 1 minute, add the potatoes, and mix in carefully. Add the coconut milk, and stir. Taste for salt. If necessary, add the remaining salt. Stir and simmer for 2 minutes.
  6. Garnish with fresh or dried parsley.
  7. Enjoy

extra-spicy-potatoes-1 extra-spicy-potatoes-2 extra-spicy-potatoes-3 extra-spicy-potatoes-4 extra-spicy-potatoes-5

Nutritional Value Per Serving

Calories: 435

Protein: 9g
Fat: 10.3g
Carbs: 78.3g (18.8g of sugar)
Fibre: 11.8g
Cholesterol: 0mg

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Chidinma
 

Hi, my name is Chidinma. I’ve been happily married for 4+ years (actually almost 6 years now), and my husband and I have been trying to have our own children for almost all the time we’ve been married, with no success…yet. We haven’t lost hope (far from it), and we believe it will happen very soon.

Click Here to Leave a Comment Below 18 comments
nuella - February 19, 2016

hi nma.re previous discussion on cheese : the name of that cheese is happy cow from australia.they are 24 in number in a round sealed pack and the cheese itself is triangular in shape.

Reply
miriam - February 19, 2016

Dis sounds yummy! I could add sum choppped sausages and smoked chicken den use scent leaves instead of parsley! Yummmmmmmmmmmmmm!

Reply
    Chidinma - February 19, 2016

    Hi Miriam. The beauty of cookery is the freedom to experiment. The smoked chicken sounds like it would be fantastic in this. Yum!

    Reply
muma - February 19, 2016

Deema, abeg my hand no dey for dis one.

Reply
venuss - February 19, 2016

Thanks deema for the spices tutorial. I will try them for gas.

Reply
Dedoyin - February 26, 2016

Hi dear, Gud job u are doing. just discover ur blog. keep it up. plenty hugs

Reply
    Chidinma - February 26, 2016

    Hi Dedoyin, welcome to my little corner. I’m glad you found me.

    Thank you for the kind words.

    Reply
beautifullynappy - March 1, 2016

This babe u are hard core!!! Ahn how can mere mortals replicate this dish! It looks so delicious though!!

Reply
Twingirls - March 4, 2016

Chei, I went tru a lot to get all dis spices o, its worth it mehn! From Dh’s sharp Hmnnn to his clearing and almost licking his plate, he shook his head after polishing off his plate and said ” u sure like experimenting, at d first taste, I felt it was too sharp but d taste changed to an heavenly taste almost immediately”
Weldone Deema for another lovely dinner, as for me, every bite taste different, tanks to all d seeds popping in my mouth

Reply
Cindy - April 7, 2016

Wow! So sweet tried it, but I didn’t add coconut milk cause I didn’t see it to buy. I want to know if I can use raw coconut milk? Maybe extract it myself. Thanks

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