4
Ingredients
- 1 kg potatoes
- 2 onions, sliced
- 3 tbsp oil
- Salt, pepper
- Parsley or spring onion, optional
Method
- 01 Peel the potatoes, cut into cubes. Blanch 8–10 minutes, drain.
- 02 Heat the oil. Brown the cubes over medium heat, stirring.
- 03 Add the onions; cook until soft and the potatoes are golden.
- 04 Salt and pepper. Scatter herbs if you have them.
- 05 Serve with grilled meat, fish or a green (matembele, sombe).
In **Greater Katanga**, potato complements [bukari](/en/recettes/bukari-katanga/) without replacing it—especially in town. For a longer dish: [makosso with potatoes](/en/recettes/makosso-pommes/). Regional green: [matembele](/en/recettes/matembele-katanga/).
In the same spirit
Other recipes close by territory or by gesture.
-
Makosso with potatoes
Makosso recipe: pork trotters simmered a long time, served with potatoes — a sharing dish in Kasai and beyond.
30 min prep · 2 h 30 cook
-
Bukari
Bukari recipe: hot-worked maize flour dough until smooth and dense—the central starch of Greater Katanga (Lubumbashi).
5 min prep · 20 min cook
-
Matembele with peanuts
Matembele recipe: sweet potato leaves simmered with tomato and peanuts — Greater Katanga green, often served with bukari.
25 min prep · 35 min cook