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!
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).
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.
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
- Boil potatoes with 1/2 tablespoon of salt. You want them cooked, but firm. Drain.
- 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.
- Add the onions, pepper, and tomatoes. Stir, and cook for 4 minutes.
- Add the stock cubes, paprika, cumin, turmeric, cardamom, and garlic. Stir well.
- 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.
- Garnish with fresh or dried parsley.
Nutritional Value Per Serving
Carbs: 78.3g (18.8g of sugar)
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