West African Potato Side

Ingredients

• 1 kgpotatoes
• 80 mloil
• 1 tsppaprika
• to tastefine sea salt and black pepper

Method

1. Peel 1 kg of potatoes and cut them into even-sized cubes, about 2 cm each. This ensures they cook uniformly and absorb flavors evenly. Rinse the potato cubes under cold water to remove excess starch, then drain them well.
2. In a large, heavy-bottomed pot or deep skillet, heat 80 ml of oil over medium heat. The oil should be shimmering but not smoking. Add 1 finely chopped onion and sauté until the onion becomes soft and translucent, stirring occasionally to prevent it from browning.
3. Once the onion is soft, add the potato cubes to the pot. Stir them gently to coat them evenly with the oil and onion mixture. Cover the pot with a lid, leaving it slightly ajar to allow steam to escape. This will help the potatoes cook through without becoming mushy.
4. Cook the potatoes, stirring occasionally, until they are tender when pierced with a fork. The potatoes should have a creamy texture inside while maintaining their shape. This usually happens when the edges start to turn golden brown.
5. Sprinkle 1 tsp of paprika over the potatoes and stir well to distribute the spice evenly. Season with fine sea salt and black pepper to taste, adjusting until the flavors are balanced and to your liking. The paprika should give a warm, earthy aroma, signaling that the dish is ready.
6. Serve the West African Potato Side warm, ideally in a communal dish for sharing. The potatoes should be soft yet firm, with a rich, savory flavor enhanced by the paprika and seasoning.