Kenn (kenoubi) wrote,


I'm curious whether this replicates any existing cuisine—as far as I was concerned, I was just throwing stuff together (it started with the thought “what can I do with these tomatoes that are starting to get mushy?”) but something that happened towards the end makes me think this may be at least partially a re-discovery rather than an innovation.

First, I chopped 2 small tomatoes, 3 small potatoes, and 1/2 large onion. I heated some oil (enough to coat the bottom) in a large saucepan and put the vegetables in. I also added 1/2 can of kidney beans, and crushed 2 cloves of garlic into the pan. (In addition, I added a cayenne pepper (whole) to try to soak out its flavor, but I'm not sure if that actually had any effect).

Next, I added 4 tablespoons of lime juice, some basil (1 teaspoon? 1/2 teaspoon? I didn't measure) and about the same amount of ground bay leaves.

Now I had a bit of a dilemma: I didn't want something too watery, but I knew the potatoes would cook faster in water. I added just enough water to almost immerse the potatoes, and cooked on pretty high heat (6 to 7 on my stove, which goes from 1 to 9 plus “high”) for about 20 minutes, adding water whenever it got down to about half the amount it used to have. I gauged when to stop by tasting a piece of potato before each time I added water.

When I served it, it was good, but I distinctly felt that something was missing: raisins. Fortunately, I had some, so I added those and some almonds and mixed them in. (This is what makes me wonder what cuisin I have re-discovered.) Something like this would probably more typically be served over rice, but I ate it plain.

Oh yeah, and hi, I haven't been on LJ much lately, blah blah, I'm doing fine. :-)


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