Egg-Stuffed Potatoes
- Soomaali
- Nafaqo
- Français
- Croquettes de Pomme de Terre aux Oeufs
- العربية
- بطاطس محشية بالبيض
By Leila & Abdullahi · ·
Somalis know this dish as Nafaqo which means ‘nutrition’. It is commonly served as a snack and sometimes for breakfast. In some parts of Somalia, ground beef is used in place of the potatoes, similar to Scotch eggs. Some cooks prefer to make the balls smaller, in which case the hard-boiled eggs are quartered. For this recipe, we chose to use whole eggs which makes the dish more presentable.
The secret to this dish is making mashed potatoes that is not gummy and gluey. With the proper technique, you can use different kinds of potatoes, including the waxy varieties. We have used white potatoes, yellow-flesh potatoes, Yukon gold (a type of yellow potato), and Russet potatoes. Do not use a food processor for mashing potatoes otherwise you will end up with a sticky, pasty mess. Use a potato ricer or a potato masher (preferably with holes). Mash the potatoes gently and do not overwork them. For this dish, a smooth mash is not required. Actually, we prefer that it have some texture which makes the dish more interesting.
Even though you can use other types of potatoes, we prefer Russets for their fluffy, floury texture. They are more forgiving compared to the other varieties but you have to make sure that you do not overcook them and you still have to mash them gently.
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Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Egg Stuffed Potatoes
Method
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Steps for preparing the egg-stuffed potatoes Wash the potatoes and place them in a pot. Add 6 cups of water and cook on high heat until the water comes to a boil. Lower the heat and cook until just tender. Do not overcook! Peel after they cool down a little.
Mash the potatoes gently. Over-mashing will make them gluey.
Add the Xawaash bouillon (or Xawaash spice mix & salt), ground black pepper, turmeric and flour. Mix gently and then divide into 5 portions.
Put about 1 teaspoon flour on your hand.
Place a portion of the mixture on the hand and flatten it.
Place a hard-boiled egg in the middle.
Fold the mixture around the egg to make an oblong shape.
Roll it in the flour.
Fry in vegetable oil using medium heat for 10 minutes until golden brown. Drain on a paper towel.
Comments
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Hello,
I had a few questions I wanted to ask you!
Is their an email address I can contact you at?
Thanks!
Our email is mail@xawaash.com (mailto:mail@xawaash.com).
What beautiful and extremely wonderful recipe. Thank you very much xawaash.love u n ur website loads.. xxx
Wonderful! We are happy you like the website and the recipes.
Asalamu Alekum Leyla &Abdullahi,
This looks very delicious snack; but one that my family cannot enjoy. My son is allergic to eggs, could you think of any nutritious substitute?. Please do share any ideas you may have on this, as I’m running out of options for school lunches and snacks. ( he is also allergic to wheat and diary). Although, I could only find few recipes that are allergy free, I love your website and am frequent visitor. Keep up the good work.
Thanks
Thank you very much for visiting and commenting. We use ground beef cooked with onions, garlic and spices to stuff the potatoes; you can also add pine nuts or almonds if you like.
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Weli suuqa ma yaalo walaal.