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''Curried'' Berbere Potatoes

Cari De Pomme De Terre Berbere

We changed one ingredient in one of our favorite Spice Coast recipes - the spices. We simply replaced South Indian masala with another all-purpose blend. The real enjoyment is the contrast between the ''melt in your mouth'' potatoes in their coconut sauce and the crunchy cashews.


  • 1 ½ lbs (700 gr) new potatoes
  • 3 Tbsp coconut or vegetable oil
  • 2 large oignons, coarsley diced
  • 3 garlic cloves, chopped
  • 3 Tbsp ginger, chopped
  • Hot green chiles, to taste, chopped (optional)
  • 2 Tbsp Ethiopian Berbere, ground
  • 1 ¾ cup coconut milk
  • Salt to taste


  • 1 cup roasted cashew nuts
  • Cilantro


  1. 1

    Cook potatoes in salt water until the point of a knife pierces easily.

  2. 2

    Meanwhile, heat the oil of your choice in a large pan on medium heat. Add onions, garlic, ginger and hot chiles. Cook for a few minutes, stirring occasionaly.

  3. 3

    Sprinkle the Ethiopian Berbere on the onions and mix well. Cook on reduced heat for 2 more minutes. Pour in coconut milk; add salt to taste. Let simmer for 5 minutes then remove from the heat.

  4. 4

    Drain the potatoes once they are cooked. Let cool for 5 minutes then cut roughly into 1-inch pieces.

  5. 5

    Add potatoes to the sauce. Simmer for 5 minutes. Garnish with cashews and cilantro before serving.