- 3 Medium-Sized Potatoes
- Habanero Peppers
- Vegetable Oil
- 1 Small Sized Onion Bulb
- 1 Maggi Cube
Making potatoes without a sauce is like eating popcorn without a movie; but, what’s even better is knowing that it’s stress-free and less expensive to make. It’s typically potatoes topped in goodness.Tweet
Step by Step Procedure
- Rinse the potatoes into a clean bowl. Peel off the potato skin and cut them into your desired shapes (preferably halved crosswise and eighth lengthwise). Coat them with salt and make sure to shake properly against themselves to allow an even seasoning.
- Put a frypan on a medium heat fire with a reasonable amount of oil for frying the potatoes.
- Kick-start the hot oil with a drop of water once a hissing sound is heard.
- Put in the potatoes one at a time, separating them from each other at intervals. Remove the potatoes from frying once light brown.
- Pour as many habanero peppers into a new clean bowl depending on how peppery you like your sauces.
- Deseed the pepper for easy crushing.
- Add some tomatoes into the pepper; transfer into a mortar.
- Grind the peppers and tomatoes with a pestle into very small pieces.
- Set aside a diced onion bulb.
- Place a second frypan on another medium heat fire.
- Put in little oil and add the onions. Leave to fry for about 2-3 minutes before pouring in the peppers and tomatoes.
- Add one maggi or your preferred seasoning cube and salt to taste.
- Stir the sauce continuously to avoid burning parts. Once the sauce begins to have an aroma, between 10-15 minutes depending on the quantity, put in the potatoes one after the other. This lets it fry a little more in the sauce.
- Place all in a clean bowl.
Serve hot with a cold juice, preferably, we recommend a Tropical Pineapple Coconut Smoothie.The UKAF Team
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© January 2021 UKAF.
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