From Szymon Mikolajczyk, Lead Consultant
INGREDIENTS (serves 4)
12 medium-sized potatoes, washed well and cut into wedges
2 tablespoons of butter
1 l vegetable oil for frying – less if baked in the oven
3 red onions, finely chopped
5 cloves of garlic, minced
2 twigs of fresh rosemary
300 g | 10 oz of tomatoes from a tin
1-2 teaspoons ground cumin
1 teaspoon chili paste
1-2 teaspoons turmeric
1-2 teaspoons paprika
Salt to taste
1 bunch of coriander, roughly chopped
200 ml | 7 fl oz plain white yoghurt
PREPARATION
Either fry the potatoes or bake them in the oven. Kenyan street vendors would not approve the latter. To fry, pour the vegetable oil into a large sauce pan and heat it until you see small bubbles rise on the side of the pan. Throw the wedges in the oil and fry for 10 minutes until golden-brown, turning them occasionally. For the leaner version, sprinkle the wedges with a little bit of and bake them in the oven at 200°C | 400°F for 25 minutes.
For the sauce, melt the butter in a medium-sized sauce pan on low heat. Add the onions, garlic and rosemary and let it until everything is fragrant and the onion starts to brown – about 5 minutes. Add the tomatoes, the other spices, a splash of water and let it simmer until nicely thickened – about 10 minutes.
When all is set, add the wedges into the sauce pan and gently toss them until coated. Garnish with yoghurt and coriander.
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