Azu reporting for duty! 🙂
The past couple of weeks I have shared all sorts of ijekuje using kids on long holidays as my excuse 😀 . Schools resumed today, time to switch back to regular meals. I have 3 more sweet tooth recipes but I will save them for next year…yep, I’m that patient!
Todays recipe originates from Ireland, it’s called Boxty and was eaten when there was a famine…hmmm..rather delicious if you ask me. I decided to put a Nigerian twist to it. The Irish potatoes had very strong raw flavour so a couple of spices took care of that, using raw potatoes meant less flour which means less calories. The stuffing is my idea because sausages go well with potato and this can also be a pig in the blankets cousin.
I love pancakes and I’m sure most of us do too so call this another feather in the pancake cap, now let’s see how its done.
Ingredients : makes 8-10 pancakes
7 medium fresh Irish potatoes -2 cups when grated
1 1/2 cups plain flour
1 fresh atarodo
2 tablespoons thinly chopped spring onions
1/4 medium sized onions
1/2 teaspoon curry powder
3 tablespoons sugar
1/2 cup water
1/2 teaspoon salt
4 teaspoons vegetable oil
For meat filling:
1 cup minced meat
1 large fresh yellow bell pepper
1 large green pepper
1/4 teaspoon thyme
1/4 teaspoon dry Cameroon pepper
1 tablespoon Worcestershire sauce
1 garlic clove
1 fresh atarodo
1 double Knorr cube
1/4 teaspoon salt
1 cooking spoon oil
Wash, peel and grate the potatoes then blend with 1/2 cup of water until it’s smooth.
Add a quater of an onion and 1 atarodo and blend until smooth. Add the rest of the ingredients, curry, flour, milk, sugar and salt. Blend until smooth.
Add egg last.
Pour batter into a bowl.
Allow it rest for 20 minutes, you will notice the batter will get thicker. Add chopped spring onions before frying.
Heat 1/2 teaspoon oil in a non-stick pan over low heat and fry each side until golden brown.
Turn the pancake when the top is completely cooked and no raw batter remains.
Reapeat with the rest of the batter, set aside.
Making the filling:
Slice onions, atarodo, sausages, bell pepper and green pepper into short thin strips, set aside.
Season minced meat with thyme, chopped garlic, Worcestershire sauce, Cameroon pepper, 1 Knorr cube and salt.
Heat oil in a pan, fry chopped onions until soft and translucent. Add the minced meat, fry for 15- 20 minutes.
Add the sausages and fry until golden brown and the minced meat cooked.
Add the bell peppers, chopped atarodo and some fresh onions, fry for another 5 minutes.
Check for salt and pepper, turn off heat and take pictures! Oops, I meant eat 😀 .
Azu 🙂 .