Nigerian Sultan Chips
Sultan chips is a northern Nigerian dish of fried potato batons tossed in a pan with minced meat and vegetables. The potatoes are fried first, so they keep their shape while the beaten egg and stock cube cling to them as a savory coating. Blended scotch bonnet gives the heat, and diced cucumber added at the end brings a cool, crisp contrast. Traditionally it is served hot with fruit juice.
Instructions
Cut the potatoes into batons about the size of ordinary chips. Deep fry them until they are cooked through, then set them aside.
Boil the diced carrot and the peas in salted water until tender. Drain them and keep them to one side.
Heat a thin layer of vegetable oil in a pan over medium heat. Add the sliced onion and stir until it turns golden brown.
Tip in the fried potatoes and stir for a few seconds so they pick up the onion and oil.
Beat the egg with the stock cube and a pinch of salt. Pour it over the potatoes in the pan and stir so the egg coats them.
Add the minced meat and the blended scotch bonnet. Stir for a while so the meat is mixed through the potatoes.
Stir in the boiled carrot and peas, the green beans and the cucumber. Cook for a few minutes, then take the pan off the heat.
Serve hot, with fruit juice on the side.
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