Keftaji – African Recipes

Recipe ingredients and directions:

KEFTAJI (VEGETABLE SAUTI WITH VINEGAR SAUCE)

Makes 4 servings

Tunisia

3 medium zucchini (about 1 pound total, 450g), ends trimmed

2 medium green peppers, cored, quartered, seeds and ribs removed

3 tablespoons olive oil

5 small all-purpose potatoes (about 1 pound, 450g), scrubbed

1/2 cup water (120ml)

3 tablespoons tomato paste

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon ground coriander

1 tablespoon red wine vinegar

1 tablespoon chopped fresh parsley, for garnish

Process the zucchini with the thick (6mm) slicing disc of a food

processor. Reserve. Stack the pepper pieces upright in the feed

tube and process with the all-purpose (4mm) slicing disc. Heat the

olive oil in a skillet and cook the zucchini, stirring, until

tender, about 4 minutes. Reserve. Saut the green pepper strips in

the same skillet, stirring, about 4 minutes. Reserve. Process half

the potatoes with the thick (6mm) slicing disc. Cook them in the

skillet for about 10 minutes. Reserve. Repeat with the remaining

potatoes, adding oil if necessary to prevent them from sticking to

the skillet. Combine all the sauted vegetables and keep warm in a

low-temperature oven. To make the sauce, mix the water, tomato

paste, salt, pepper and coriander in the skillet and simmer, stirring

occasionally, until slightly thickened, about 10 minutes. Remove

from the heat and stir in the vinegar.

Put the vegetables on a serving platter and pour the sauce over

them. Sprinkle with parsley. Top with a fried egg.

Category: African Recipes