Potatoes Hot Pot - One pot potatoes simmered in tomato and pepper sauce with beef. This combo is a must-try, and it's very savory and delicious. If you want something quick yet tasty, this is your final stop. Look no further.
I am that person who doesn't like mushy potatoes, if you are the same, read along because there are tips to help with that.
Ingredients and Recipe Variations
- Potatoes: Any potatoes will work, I used yellow potatoes, and it was amazing. After peeling the potatoes, put them in a bowl of water so it doesn't change their colour.
- Beef: If you are in Africa, boil your beef first because our beef in the diaspora from grocery stores is soft and cooks fast. Feel free to use chicken, fish, or any meats.
- Bell peppers
- Garlic
- Onion
- Salt and Black pepper
- Seasoning powder
- Carrot
- White pepper
- Crayfish
- Parsley and basil
If you like mushy potatoes, then go ahead and make it mushy. If you don't, take these tips;
- Avoid over-stirring when potatoes start to soften, or be gentle when stirring.
- Cut potatoes the same sizes so they cook evenly simultaneously.
- Start cooking on medium heat, then reduce heat so it continues to cook slowly.
- Check the pot from time to time to avoid burning and over-cooking.
- As soon as a toothpick or knife can go through the potatoes, turn off the heat and cover so that the residual heat does the final cooking.
Can this be a Plan Ahead Recipe?
Yes! Peel potatoes, slice them into desirable sizes, and preserve them in a bowl of water in the refrigerator.
How to make Potatoes Hot Pot
- In a hot pot, heat the oil and sauté the onion and garlic mixture until it becomes fragrant.
- Add the beef and stir for about 3 minutes, then add the tomatoes and bell pepper. Mix well, then cover the pot and let it cook till the oil floats and some water dries off.
- Bring in the salt, seasoning powder, white pepper, black pepper, crayfish and parsley, and stir well.
- Add the peeled washed potato slices and the broth or water until combined. Cook until potatoes are tender.
African Stewed Potatoes - Potatoes Hot Pot
One pot of potatoes simmered in tomato and pepper sauce with beef. This combo is a must-try, and it's very savory and delicious.
- 5 lb Potatoes (peeled, washed and sliced)
- 0.5 lb Beef (small chunks)
- 4 Garlic cloves
- 2 Red bell peppers
- 3 large Tomatoes
- 1 large Onion
- 1 teaspoon Salt
- 2 Carrots (julienne cut)
- 2 teaspoon Seasoning powder
- 1 teaspoon Blackpepper
- ½ teaspoon Whitepepper
- 2 tablespoon Crayfish
- 2 cups Broth or water
- ½ cup Cooking oil
- Some Fresh Parsley and basil
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In a chopper, chop the onion and garlic, and set aside. Now chop the tomatoes and bell peppers.
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In a hot pot, heat the oil and sauté the onion and garlic mixture until it becomes fragrant.
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Add the beef and stir for about 3 minutes, then add the tomatoes and bell pepper. Mix well, then cover the pot and let it cook till the oil floats and some water dries off.
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Bring in the salt, seasoning powder, white pepper, black pepper, crayfish and parsley, and stir well.
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Add the peeled washed potato slices and the broth or water until combined.
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Cover the pot and cook on medium heat for about 20-30 minutes. Check the pot every 5 minutes, stir carefully, and add water if needed. Do not over-stir like potatoes will be mushy.
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Test for doneness with a toothpick or knife. If potatoes break easily, turn off the heat, add the carrot and basil, and stir, then cover so the residual heat cooks the carrots.
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Now serve hot on a plate and enjoy.
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