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Zahra-Rose鈥檚 Somalian Nafaqo

Help your child make Zahra-Rose's tasty Somalian Nafaqo with this quick and simple recipe. Serves 4.

You will need
  • 1-2 large white potatoes (385g total) peeled and boiled and cut into chunks
  • Pinch of Salt
  • 3 grinds black pepper
  • 1tsp plain flour
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 10g fresh coriander
  • 2 eggs, boiled
  • Flour dredger
  • 60g bread crumbs
  • Vegetable oil for cooking
  • 陆 green chilli pepper, seeds removed, finely chopped
  • 陆 finely chopped spring onions
  • 10g fresh coriander, chopped
  • 1/2 tsp Garlic puree
  • 陆 tsp ginger puree
  • 2 grinds black pepper
  • juice of 1/2 Lemon
  • 3dsp natural yoghurt

Method

For allergens, see ingredients in bold.

  1. Mash the cooked and cooled potatoes in a large bowl then season with a pinch of salt and 3 grinds of black pepper.

  2. Sprinkle over the plain flour, the ground cumin, ground coriander and turmeric then stir everything together again

  3. Snip the fresh coriander up in a mug using scissors, add to the potato mixture and mash again

  4. Take the cooled boiled eggs and put them in a tight lidded sandwich box 录 full of cold water. Put the lid on then shake the box so all the shell falls off. Put the clean eggs to one side

  5. Flour your hands then flatten half of the potato mixture over your palm. Now put one of the eggs in the middle and wrap the mashed potato mixture around by closing your fingers around the egg

  6. When completely covered with potato mixture put into the bowl of bread crumbs 鈥搑epeat for the second egg

  7. Roll the covered eggs in the bread crumbs, pushing gently so the crumbs stick. Put each egg into a well-oiled large muffin tin then dab extra oil over the top

  8. Ask a grownup to put into the oven at 200掳C oven for 30 minutes till the outside of the eggs are turning golden brown

  9. Now make the chilli sauce; tip the chopped chilli into the pestle and mortar

  10. Put the spring onion, fresh coriander, the garlic puree and ginger puree into the mortar. Add 2 grinds black pepper

  11. Grind the ingredients together using the pestle until all the ingredients are nicely mashed together (or use a bowl and the end of a rolling pin)

  12. Spoon the mixture into a pretty serving bowl with 3dsp of yoghurt in

  13. Squeeze in the juice of 陆 lemon

  14. Stir it all around. Store in the fridge

  15. Allow the eggs to cool a little before cutting in half and serving 陆 each with the chilli sauce

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