marsha-tbay
Well-known member
Recipe By :Madhur Jaffrey
Serving Size : 4
5 tablespoons olive oil
1 cinnamon stick (2-inch)
1 6-oz each onion (peeled) -- halved lenghtwise, slice crosswise into very fine
half rings
3 6-oz each red sweet potatoes (peeled) -- cut into chunky slices about 1-in thick by 1 inch wide by 1.5-inches long)
3/4 cup water
1/2 teaspoon salt
1/2 teaspoon ground ginger
3 tablespoons golden raisins
1/8 teaspoon cayenne -- or double to taste
1 teaspoon sugar -- or double to taste
Put the oil in a wide saute pan or large frying pan and set over medium-high heat. When hot,
put in thecinnamon stick and the onion.
Saute for about 3 minutes, or until the onion has lost much of it’s water. Add the sweet
potatoes and stir. Continue to saute another 6 to 7 minutes, or until the onion begins to turn
light brown and the sweet potatoes have also picked up a little color.
Add 3/4 cup of water, the salt, ginger, raisins, cayenne, and sugar. Bring to a boil. Turn the
heat down to low, cover, and cook gently for 7 to 9 minutes, or until the sweet potatoes are
tender. There should be almost no liquid left in the pan, except for a little oil. (If there
is, uncover and boil the liquid off.) Serve hot.
Description:
"Sakina El Alaoui’s "Patates Douces""
Cuisine:
"North Africa"
Source:
"Madhur Jaffrey's World Vegetarian by Madhur Jaffrey"
Serving Size : 4
5 tablespoons olive oil
1 cinnamon stick (2-inch)
1 6-oz each onion (peeled) -- halved lenghtwise, slice crosswise into very fine
half rings
3 6-oz each red sweet potatoes (peeled) -- cut into chunky slices about 1-in thick by 1 inch wide by 1.5-inches long)
3/4 cup water
1/2 teaspoon salt
1/2 teaspoon ground ginger
3 tablespoons golden raisins
1/8 teaspoon cayenne -- or double to taste
1 teaspoon sugar -- or double to taste
Put the oil in a wide saute pan or large frying pan and set over medium-high heat. When hot,
put in thecinnamon stick and the onion.
Saute for about 3 minutes, or until the onion has lost much of it’s water. Add the sweet
potatoes and stir. Continue to saute another 6 to 7 minutes, or until the onion begins to turn
light brown and the sweet potatoes have also picked up a little color.
Add 3/4 cup of water, the salt, ginger, raisins, cayenne, and sugar. Bring to a boil. Turn the
heat down to low, cover, and cook gently for 7 to 9 minutes, or until the sweet potatoes are
tender. There should be almost no liquid left in the pan, except for a little oil. (If there
is, uncover and boil the liquid off.) Serve hot.
Description:
"Sakina El Alaoui’s "Patates Douces""
Cuisine:
"North Africa"
Source:
"Madhur Jaffrey's World Vegetarian by Madhur Jaffrey"