Page 35 - Through the eyes of an African chef

Imbuya/amaranth and potato
INSTRUCTIONS
Heat the oil and fry the onion in a pan until translucent.
Add the potatoes. Cook for 10 minutes, or until the potatoes are soft and crispy on the edges.
Add the imbuya, season and cook for 3 minutes. Ensure that you add the imbuya at the end of the cooking process to maximise the nutrients and flavour.
Serve as a side dish.
INGREDIENTS
5ml olive oil
1 small onion, peeled and diced
2 medium potatoes, peeled and diced
2 bunches of imbuya/amaranth, rinsed thoroughly
Salt and pepper to taste
THROUGH THE EYES OF AN AFRICAN CHEF
SERVES 2–4
PREPARATION TIME 5 MINS COOKING TIME 15–17 MINS
[ chapter one ] STARTERS AND CANAPÉS 33