Sweet Potatoes With Green Olives
Equipment
Ingredients
- 4 tablespoons olive oil or argan oil
- 1 onion coarsely chopped
- 25 g fresh root ginger peeled and grated
- 1½ teaspoons cumin seeds
- 500 g sweet potatoes peeled and cut into bite-size pieces
- juice of 1 lemon
- 12 large cracked green olives
- 2½ tablespoons orange blossom water
- small bunch of coriander finely chopped
- sea salt and black pepper
Instructions
- Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion, ginger and cumin seeds and cook for 3 minutes until the onion starts to soften.
- Add the sweet potatoes and stir to coat well.
- Pour in the lemon juice, then cover and cook gently for 15 minutes.
- Add the olives and the orange blossom water, re-cover and cook for a further 10–15 minutes to let the flavours mingle.
- Season to taste with salt and pepper, then stir in the coriander.
- Serve with couscous, if liked, or as an accompaniment to a meat or poultry tagine.
Notes / Tips / Wine Advice:
For green olives with tomatoes & preserved lemon, heat 2 tablespoons olive oil in the base of a tagine or heavy-based saucepan over a medium heat, stir in 1 finely chopped onion, 2 finely chopped garlic cloves and 2 teaspoons coriander seeds and cook for 3 minutes to let the flavours mingle. Toss in 16 large cracked green olives and add 1 x 400 g can chopped tomatoes and 1½ teaspoons sugar. Cover and cook gently for 15 minutes. Season to taste with salt and pepper, then stir in a small bunch of finely chopped coriander. Serve as an accompaniment to meat and poultry tagines.