Tag: side dish
Yuca Fries
Yuca Fries
If you haven’t had yuca fries by now in your life, you are missing out. They are served all over South American countries as a side with just about every dish. The easiest way to prepare them is to buy frozen yuca. The yuca gets boiled, cut into fries, then fried. I like to pan fry my yuca fries instead of deep frying; lots less oil being wasted.
Ingredients
- 1 lb frozen yuca
- vegetable oil for frying
- salt to taste
Instructions
- Bring a pot of salted water to a boil. Add in the frozen yuca. Was boiling, reduce the heat to medium low and simmer for 30 minutes.
- Drain, then dry on paper towel. Cut the yuca into fries.
- Heat up 1/2” of vegetable oil in a sauté pan over medium high heat. Add in the yuca fries in a single layer. Fry for 4 minutes a side. Drain grease on a wire rack.
Algerian Carrots
Algerian Carrots
This is a great side dish that breathes new life into carrots. They are steamed, then sautéed in an aromatic spice syrup that you create. They are then finished off with a little squeeze of lemon juice.
Equipment
- steamer
Ingredients
- 1 1/2 cups water
- 1 lb carrots peeled; cut into carrot sticks
- 3 tbsp olive oil
- 2 garlic cloves minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cumin seeds
- 1/4 tsp cinnamon
- 1/4 tsp thyme
- 1 bay leaf
- 1 tsp lemon juice
Instructions
- Bringbthe water to a boil in a steamer pot. Steam the carrots for 6 minutes. Set aside, reserving a 1/4 cup of the liquid.
- Heat up the oil in a sauté pan over low heat. Let the garlic and spices permeat in the oil for 10 minutes.
- Pour in the reserved liquid and bay leaf. Cover. Bring to a boil and simmer for 20 minutes.
- Add the carrots to the pan, costing in the spice mix. Increase the heat to medium high and sauté for 2 minutes.
Coconut Rice with Peas and Carrots
Coconut Rice with Peas and Carrots
Wali wa junde na karoit is a Tanzanian style coconut rice with peas and carrots. It is a highly flavorful side dish, typically serve with stews, curries, and grilled meats such as mishkaki.
Ingredients
- 1 tbsp olive oil
- 1 cup basmati rice washed
- 1 cup frozen peas and carrots
- 1/2 tsp turmeric
- 1 cup coconut milk
- 1 cup water
- salt to taste
Instructions
- Heat up olive oil in a pot over medium high heat. Sauté the peas, carrots, and rice for 3 minutes.
- Pour in the coconut milk, water, turmeric, and salt. Bring to a boil. Cover. Reduce the heat to low and simmer for 15-20 minutes until the liquid is absorbed and the rice is tender.
