Page 50 - Through the eyes of an African chef
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THROUGH THE EYES OF AN AFRICAN CHEF
Imbuya and potato
INGREDIENTS
1 bunch imbuya
1 medium potato, finely diced 1 onion, diced
1 small red chilli (optional) 5ml parsley, chopped
Salt and pepper to taste
INSTRUCTIONS
Wash imbuya leaves and set aside.
Shallow fry potato until crispy on the edges. Add onion, close lid and let it cook for 5–6 minutes.
Add chilli, parsley and imbuya. Stir for 3 minutes and remove from the heat. Season to taste.
Serve hot as a side dish.
SERVES 2 PREPARATION TIME 10 MINS COOKING TIME 15–20 MINS
48 MAINS AND SIDE DISHES [ chapter two ]
