This recipe is basically a Somalian meat loaf with chilies, even though it contains chopped veal instead of ground beef.
1 cup quartered potatoes
1 bell pepper, seeded and sliced
2 tablespoons vegetable oil
¾ cup chopped onion
1 pound veal, cut into ¼-inch cubes
1 clove garlic, minced
¼ teaspoon freshly ground white or black pepper
3 fresh jalapeño chilies, stems and seeds removed, finely chopped
1½ teaspoons basil
2 large fresh tomatoes, peeled and sliced
Fill a large saucepan with water, bring to a boil, and add the potatoes and the bell pepper. Boil lightly for 10 minutes, then drain. When cooled, place the potatoes and bell pepper in a food processor and grind coarsely. et the mixture aside.
Heat the oil in a large skillet and sauté the onion and the veal for 12 to 15 minutes, until the meat has browned. Stir in the garlic, pepper, chilies, and basil. Add the reserved potato mixture and stir it into the sautéed meat.
Preheat the oven to 325°F.
Lightly oil a small 1- or 1½-quart ovenproof casserole and place half the sliced tomatoes on the bottom; cover with the meat mixture, and place the remaining tomatoes on the top. Cover with a lid or with aluminum foil and bake for 20 minutes.
Serve with a green salad and warm, crusty bread.
country : Somalia
course : meat dish
source : Flavors of Africa Cookbook : Spicy African Cooking - From Indigenous Recipes to Those Influenced by Asian and European Settlers / Dave DeWitt, Mary Jane Wilan, and Milissa T. Stock