Sisnu ra aloo ko tarkari - Burkinabé Style

Ingredients

In this adaptation, the original Nepalese dish of Sisnu ra aloo ko tarkari is transformed into a Burkinabé-style stew. The traditional Nepalese spices are replaced with a blend of Burkinabé spices, giving the dish a distinct flavor profile. Additionally, the use of nettles, a common ingredient in Nepalese cuisine, adds a unique touch to the stew, as nettles are not commonly used in Burkinabé cooking. We alse have the original recipe for Sisnu ra aloo ko tarkari, so you can check it out.

• 4 medium potatoes, peeled and cubed (500g) 4 medium potatoes, peeled and cubed (500g)
• 2 cups fresh nettles, washed and chopped (100g) 2 cups fresh nettles, washed and chopped (100g)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground ginger (5g) 1 teaspoon ground ginger (5g)
• 1 teaspoon ground coriander (5g) 1 teaspoon ground coriander (5g)
• 1 teaspoon ground cumin (5g) 1 teaspoon ground cumin (5g)
• 1 teaspoon paprika (5g) 1 teaspoon paprika (5g)
• 1 teaspoon turmeric powder (5g) 1 teaspoon turmeric powder (5g)
• 1 tablespoon vegetable oil (15ml) 1 tablespoon vegetable oil (15ml)
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 42g, 4g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until golden brown.
3. 3.
   Add the ground ginger, ground coriander, ground cumin, paprika, and turmeric powder to the pot. Stir well to combine the spices with the onion and garlic.
4. 4.
   Add the cubed potatoes to the pot and mix them with the spices until they are evenly coated.
5. 5.
   Pour enough water into the pot to cover the potatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the potatoes are tender.
6. 6.
   Add the chopped nettles to the pot and cook for an additional 5 minutes, or until the nettles are wilted.
7. 7.
   Season the stew with salt to taste.
8. 8.
   Remove the pot from the heat and garnish the stew with fresh cilantro.
9. 9.
   Serve the Spiced Potato and Nettle Stew hot with rice or bread.

Treat your ingredients with care...

• Nettles — When handling fresh nettles, it is recommended to wear gloves to avoid stinging. After washing the nettles, blanch them in boiling water for a minute to remove any stinging properties before chopping and adding them to the stew.

Tips & Tricks

• If fresh nettles are not available, you can substitute them with spinach or kale for a similar green and nutritious addition to the stew.
• Adjust the spiciness of the stew by adding more or less paprika according to your preference.
• For a creamier texture, you can mash some of the cooked potatoes with a fork before adding the nettles.

Serving advice

Serve the Spiced Potato and Nettle Stew as a main dish accompanied by steamed rice or crusty bread. It can also be enjoyed as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

Garnish the stew with a sprig of fresh cilantro and serve it in a deep bowl to showcase the vibrant green color of the nettles. Pair it with a side of rice or bread for a complete and visually appealing meal.