John Myers
Ingredients for 2 servings:
- 2 onions
- 4 shallots
- 1 large sweet potato(s)
- 100 ml vegetable stock
- some peanut oil or sesame oil for frying
- Salt and pepper, white
- Coriander powder
- Anise powder
- Fennel, ground
- Cumin powder
- Sesame, cashew nuts or similar, roasted, for garnishing
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
simply
One sweet potato is enough for one person as a main course or for two people as a side dish. For the melted onions, roughly dice the onions, quarter the shallots, and fry them in a hot pan with peanut oil or other oil and a little salt until soft and golden brown. Peel the sweet potato and cut it into approximately 2 cm cubes. Heat a little oil in a second large pan and fry the potatoes well. Cover the sweet potatoes and continue frying for about 3 minutes. Keep the heat high so the potatoes fry and don’t boil. Then reduce the heat, deglaze the potatoes with the vegetable stock, season, and continue cooking with the lid on for about 5 minutes. When the potatoes have reached your desired consistency, add the melted onions and mix. Serve the dish in a nice, deep bowl and sprinkle with sesame seeds, cashew nuts, or other extras for a crunch, if desired. I prefer eating this dish on its own and have even made it with coconut milk. The sky’s the limit. However, this recipe doesn’t need much fuss: it’s alive and delicious in its simplicity.
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