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Recipe: Stewed Potatoes Our Way

Fancy an easy, delicious meal to enjoy? We've got you covered!


Did you know you can also make stewed potatoes with dried tomatoes instead of fresh tomatoes? This doesn’t mean sacrificing a taste you love. In fact, it guarantees an enriched taste, a blend of natural flavours even without adding extra spices.


Sun-dried tomatoes have much more to offer than serving as a complementary ingredient to a meal. Drying enriches the flavours making your regular meals extraordinary. Rich in antioxidants, they ensure you don’t miss out on your essential nutrients & minerals.



What’s inside our stew?


Given our current economic needs in Zimbabwe, keeping things simple is crucial when it comes to cooking. The following are easy-to-find, everyday ingredients you’ll need to make this recipe without compromising on taste and flavour (or your pocket!).


This recipe serves 3 adults.

  • 4 potatoes, chopped into cubes;

  • 2 spring onion, diced;

  • 1 red onion, diced;

  • 300g Chashi Foods sun-dried tomatoes (you can chop these up if you like);

  • 2 cloves of garlic, finely chopped;

  • 1 teaspoon chopped ginger;

  • 1 tablespoon olive oil (vegetable/sunflower oil work too);

  • Any blend of herbs/spices you like - we recommend you try one without spices;

  • Salt and pepper to taste;

  • A little extra: chives/parsley or thyme to garnish.

Let's get cooking!


Sun-dried tomatoes in this recipe do not change how you would have made your regular stewed potatoes with fresh tomatoes. All you're doing is swapping out fresh tomatoes in your usual recipe with dried ones.


Keeping on the simple analogy, we tried boiling everything together for twenty minutes in water mixed with oil and a pinch of salt. Sun-dried tomatoes transform your ordinary meals and routines without making you try too hard.


Method

  1. In a saucepan, boil your cubed potatoes together with the sun-dried tomatoes until cooked. Add a dash of oil and pinch of salt (10-15 minutes). Put aside when ready;

  2. Using a skillet, saute the red onion, garlic and ginger in a skillet. Add your chosen blend of herbs and spices;

  3. Mix into the potatoes the sauteed onion (with garlic and ginger). Add 2 cups of water and the spring onions. Simmer for 10 minutes until stewed. Add salt and pepper to taste.

  4. Garnish (if you like) and enjoy!

If it's winter where you are, you can blend everything together after stage 3 to make a hearty soup. Add a dollop of double cream and a cup of vegetable stock. Yum!


Ready to try it out? Give it a go and let us know how it went. Send us a message at hello@chashifoods.com with your review.

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