Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
- Local time
- 6:03 AM
- Messages
- 16,220
Ingredients
8 - 10 Green cayenne chilies
400 gm Potatoes, peeled and cubed (25 mm)
4 - 6 Pork sausages
1 Medium onion, chopped
4 Garlic cloves, grated.
2 tblsp Olive oil
3 Ripe tomatoes, peeled and chopped
Salt and freshly ground black pepper
100 ml water
2 tblsp chopped coriander leaves
Method
Dry roast the cayenne chilies until brown. Roughly chop and keep aside.
Heat the oil in a wok or frying pan and cook the sausages until brown all over. Remove, cut to 25mm lengths and keep aside.
Brown the potato cubes in the same oil, adding a little more if necessary. Remove and keep aside.
Fry the chopped onion and garlic until golden brown. Return the sausages and potatoes to the pan and add the chopped roasted chilies. Add the chopped tomatoes, water and stir to mix. Season with the salt and pepper.
Bring to a simmer, cover the pan and cook for around 20 minutes stirring occasionally.
Sprinkle over the fresh coriander and serve hot.
8 - 10 Green cayenne chilies
400 gm Potatoes, peeled and cubed (25 mm)
4 - 6 Pork sausages
1 Medium onion, chopped
4 Garlic cloves, grated.
2 tblsp Olive oil
3 Ripe tomatoes, peeled and chopped
Salt and freshly ground black pepper
100 ml water
2 tblsp chopped coriander leaves
Method
Dry roast the cayenne chilies until brown. Roughly chop and keep aside.
Heat the oil in a wok or frying pan and cook the sausages until brown all over. Remove, cut to 25mm lengths and keep aside.
Brown the potato cubes in the same oil, adding a little more if necessary. Remove and keep aside.
Fry the chopped onion and garlic until golden brown. Return the sausages and potatoes to the pan and add the chopped roasted chilies. Add the chopped tomatoes, water and stir to mix. Season with the salt and pepper.
Bring to a simmer, cover the pan and cook for around 20 minutes stirring occasionally.
Sprinkle over the fresh coriander and serve hot.