Mb’atten is the traditional name of these savoury potatoes with turmeric rice and is the Libyan version of a stuffed spud. Try our take on this traditional African dish!

SERVES 6 // COOKING TIME 1 hour

INGREDIENTS
For the savoury potatoes
1 onion, chopped
2 green chillies
1 garlic clove
1 tsp ginger
1 cinnamon stick
1 tbsp tomato paste
1 kg beef mince
500 g baby potatoes, parboiled and cut into wedges
1 tsp turmeric
¼ cup water
For the turmeric rice
2 cups rice
1 tsp turmeric
3 cardamom pods, crushed
Handful coriander
1 spring onion, chopped

METHOD
For the savoury potatoes
1. Heat some oil in a large pot and fry the onion and chilli for 5 minutes. Add the garlic, ginger and cinnamon, and heat until fragrant, about 2 minutes.
2. Then add the tomato paste and mince. Once the mince has browned, add the potatoes, turmeric and water. Simmer for 10 minutes.
For the turmeric rice
1. Cook the rice according to packet instructions, adding the turmeric and cardamom to the cooking water.
2. Serve the savoury potatoes with the turmeric rice, fresh coriander and spring onion.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The options for potatoes are endless! You can enjoy this veggie favourite in all kinds of ways, but we tend to prefer ours extra spicy. Make these smashed potatoes with Bombay spice to see why!

The post Libyan savoury potatoes with turmeric rice appeared first on MyKitchen.

Take this staple side to the next level with a mix of spices and you won’t want to eat your mains without our turmeric rice ever again!

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
2 tbsp butter
2 garlic cloves, peeled and crushed
1 tsp ground turmeric
¼ tsp ground cumin
¼ tsp ground cinnamon
2 cups basmati rice
3 cups chicken stock
1 bay leaf

METHOD
1. Heat butter in a pot. Add garlic, turmeric, cumin and cinnamon. Fry over medium heat until the garlic has softened.
2. Add the dry rice. Cook, stirring, over medium heat for 2 minutes to toast slightly.
3. Add chicken stock and bay leaf. Cover, increase the heat to high, and bring the stock to the boil. As soon as it reaches a full boil, reduce the heat to low. Cover and let it simmer for 20 minutes. Monitor the rice and add more water if needed to prevent it from sticking to the bottom of the pot.
4. Turn off the heat, put the lid on the pot and let the rice rest for 10 minutes. Fluff with a fork just before serving.

Recipe: Amerae Vercueil
Photography: Unsplash

Serve your turmeric rice with this pukka chicken yellow curry.

The post Make this turmeric rice your main staple appeared first on MyKitchen.