Mission: Cooking 7 - Rotsaker med Bravas

今回は私は試しに作れないレシピです。現在南アフリカで旬の野菜をリストアップしてもらい　それを利用した料理をネットで探しました。
私は食べれないけど　ルポ写真で楽しみます。

Here is your next cooking mission.
You listed up "seasonal veggies" for me the other day and I looked for a recipie including as many of those as possible (which also sound tasty)

I don't have those ingredients at home, so I simply send you the recipie.
Please cook it and show it to me!

Satoimo to Satsumaimo no Bravas
Taro and Sweet Potato with Bravas sause.
Two tapas size portions:

Vegetables:
3 x taro
1/2 x Sweet potato

Bravas sause:
1/2 piece of garlic
1/4 standard onion
1 x tomato
1/2 tsk Paprica powder.
1/3 vinegar
some tabasco, olive oil, salt

Oil for deep frying.

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1) Chop garlic and onion into tiny tiny very small pieces.
2) Peel tomato (make a cross marking on the peel, dip it in boiled water, let it be there some seconds, dip it then in cold water. the boiled water from kettle works fine) and remove the seeds. Cut it in small pieces.
3) In olive oil: fry garlic in low-medium temperature, when slightly coloured, add onion + some salt, and continue to fry. Add tomato and paprica powder, rise the temperature. When the tomato softens, add vinegar. Season with some tabasco and salt, and miz with mixer (I know you can't so you should cut well befoe and then mash with a fork)
4) Peel taro, cut into 1/2 or 1/4.
5) Wash Sweet potato, cut in same size as Taro. You are supposed to extract bitterness from both vegetables by having them in water. You can skip it but if you do so, change water a couple of times.
6) Try the vegetables well with tea towel or paper.
7) Deep fry in low temperature. (120-150 c). If I was the person cooking, I would bake it in oven instead to make it healthier.
8) Top with the Bravas sause.

Suitable as "tapas style" snack to beer!

I know you are travelling and prefer not to stock up with various cooking stuff. You can customise a little on the sause side, right?

Recipie from Kirin Beer webpage. (photo)