On my journey to explore more from Africa's cuisine, this was one of my favorite stops. It's meant to be a meal in itself or a side dish to a meaty main. It's a great side for Haraimi, a Lybian fish and tomato dish, so if you can, please try them together. I'm sure you'll love the combo between the comforting sweet and salty taste of Torshi and the tart, acidic taste of the fish dish.
Recipe source: here.
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Raspberry almond heart biscuits.
Five years ago: Courgette and feta cheese tart.
Six years ago: Bulgogi (Korean fried beef with cellophane noodles).
Seven years ago: Home-made Raclette bowls with wild mushrooms, lemon and capers.
Eight years ago: Spaghetti and tuna balls and Orange and poppy seed muffins.
Ingredients:
- 4 medium potatoes, peeled & diced
- 1 small butternut squash, diced
- 1 or 2 C water
- Dash of salt (for boiling)
- 2 TBS olive oil
- 1 TBS butter
- 2 TBS lemon juice
- 1 garlic clove, minced
- 1 tsp. ground coriander seeds
- 1 tsp. ground caraway seeds
- Salt, black pepper & chili powder to taste
- 4 TBS fresh cilantro leaves, chopped
- 6 black olives, chopped
Peel, rinse and dice potatoes. Also peel, de-seed and dice the butternut squash. Combine in a cooking pot with one or two cups of water and a dash of salt.
Bring the mixture to a boil; reduce to simmer and cook for about twenty minutes or until potatoes and squash are tender. Drain. Return cooked potatoes and squash to the cooking pot and mash everything together.
Add olive oil, butter, lemon juice, garlic, coriander seeds, caraway seeds, salt, black pepper and chili powder; mix thoroughly to combine. Place the mixture in a serving bowl; garnish with chopped cilantro leaves and chopped black olives. It's done, dig in!
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