Sweet Potato Fritters with Lemon Tahini Sauce

hand dipping sweet potato fritters

This recipe for sweet potato fritters can be serve with Lemon Tahini Sauce or with a Cinnamon Honey Dip. Either way, making this recipe is a great way to experience the culture and flavor of Chad!

Straight up, I’m gonna tell you the truth. Finding food to make from Chad was HARD. I don’t know anybody from Chad; I couldn’t find any books on Chad; I barely could find any information ONLINE about the food of Chad.

When I began researching the food of Chad, I found quite a few recipes for sweet potato fritters. But… none of them explained WHY they are popular in Chad. I can’t find any information, any background, any history into why sweet potato fritters are such a popular recipe that appears for Chad.

I wish I could give you more information on Chad-specific potatoes, but I can’t 🙁 If anyone knows anything about the Chadian experience with fritters, please comment and let me know!

sweet potato fritters with dip

What Are Sweet Potato Fritters?

Oh not much, just one of my favorite side dishes ever!!! In this recipe, sweet potatoes are shredded and then fried to make a beautiful, vaguely tater-tot like snack! You can dip your sweet potato fritters in a honey cinnamon dip or in lemon tahini dressing. Both options are available in the recipe card below. 

What Ingredients Are in This Recipe?

For the Sweet Potato Fritters  

Sweet Potatoes 
Eggs
Cinnamon
Flour
Plain breadcrumbs 
Sunflower oil for frying 

For the Lemon Tahini Dip

Tahini 
Lemon juice
Water
Salt
½ tsp Za’atar 

For the Cinnamon Honey Dip

Mayonnaise
Cinnamon 
Honey

How to Make Sweet Potato Fritters

Grate your sweet potatoes on the medium setting…. Not super fine, but not very thick.

Combine the rest of the sweet potato ingredients in a bowl. 

Heat the oil in a frying pan on the stove (I know that my oil is ready when a chopstick inserted in the oil forms bubbles around the wood). 

Use your hands to form the sweet potato combination into balls, and then press between your palms to flatten. 

Fry until browned on each side and cooked through. 

For each of the dip recipes, combine all ingredients in a bowl. Enjoy! 

If you liked this appetizer recipe from Chad, make sure to check out my other international appetizers, listed here: 

If you make my recipe, don’t forget to share a photo on Facebook or Instagram and tag @TheForeignFork and #TheForeignFork. 

5 from 1 vote
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Sweet Potato Fritters with Lemon Tahini Sauce

Course Appetizer, Side Dish
Cuisine chad
Prep Time 15 minutes
Cook Time 10 minutes
Servings 12 servings

Ingredients

Sweet Potato Fritters

  • 2 sweet potatoes on the small side peeled and shredded
  • 2 eggs
  • ½ Cinnamon
  • ¼ Flour
  • ¼ normal breadcrumbs
  • Salt and pepper

Lemon Tahini Dip

  • ½ cup tahini
  • 2 tbsp lemon juice
  • 3 tbsp water
  • ¼ tsp salt
  • ½ tsp za’atar

Honey Cinnamon Dip

  • ½ cup mayonnaise
  • tsp cinnamon
  • 2 tbsp honey

Instructions

  1. Peel your potatoes and then grate them on the medium setting…. Not super fine, but not very thick.
  2. Combine the rest of the sweet potato ingredients except for the oil in a bowl and mix.
  3. Heat the oil in a frying pan on the stove (I know that my oil is ready when a chopstick inserted in the oil forms bubbles around the wood).
  4. Use your hands to form the sweet potato combination into balls, and then press between your palms to flatten.
  5. Fry until browned on each side and cooked through, flipping halfway through.
  6. For each of the dip recipes, combine all ingredients in a bowl. Enjoy!
  7. Leave a comment on this post letting me know what you think!

Recipe Notes

Recipe copyright The Foreign Fork for educational or personal use only. 


Silpancho from Bolivia

Bolivian Silpancho made with rice, a pan-fried burger, salsa, potatoes, and an egg

Silpancho is an incredible Bolivian meal made by combining many ingredients on a platter. It begins with a bed of rice and is topped with a pan-fried burger, salsa, fried potatoes, and an over easy egg.

Yo, so let’s talk about burgers. As we’ve established on this blog, I’m not really a big meat gal. Give me pasta; give me vegetables; give me potatoes. But meat… I don’t know, you guys; meat is just not really my thing.

Sometimes my dad will throw some burgers on the grill, and on those days I always pout just a little bit. Having my whole meal revolve around a huge chunk of meat just isn’t enjoyable for me. But, until now, I’ve never had a pan-fried burger. And I’ve never had Silpancho. And that has made all the difference in the world.

What is Silpancho?

Silpancho is preeeetty much Heaven On A Plate. It’s a big platter made of a bunch of yummy things all mixed together and then eaten in one heaping pile of yum.

So basically, Silpacho starts off with a bed of white rice. Then, on top of it, you layer fried potatoes, a breaded and fried burger patty, some tomato salsa, and, to top it all off, an over easy egg. Someone call 9-1-1, my heart just stopped.

Close up of Silpancho from Bolivia with a broken yolk

History of The Dish

Silpancho was first invented by Celia la Fuente Peredo from Cochabamba, and she has since received awards for the creation of this recipe (both in 2000 and 2010). Silpancho is such a large part of Bolivian culture that in some restaurants, it is the only recipe prepared.

In Cochabamba, each restaurant has a light outside. If the light is on and uncovered, the restaurant is currently serving Silpancho for everyone to enjoy. If the light is covered, it means that the restaurant is currently in the process of preparing more Silpancho. As you can tell, Silpancho is a cultural phenomenon in Bolivia. It is a favorite of the country, and a must try if you ever visit. Luckily, you can also use the recipe below to try it at home!

Making Your Silpancho

Okay, so truth be told, there are a lot of steps to this recipe. But it’s worth it, trust me. The salsa comes together quick, and the Adobo seasonings are quite easy to mix right into the burger meat. The rice could be a lengthy step if you let it, but quite frankly, I used minute-white rice and it didn’t change the amount of YUMs that I received from my friends and family.  Take the time and throw it together. This is one dish you really, REALLY don’t want to miss out on.

Did you enjoy this Silpancho? Make sure to also check out this recipe for Albanian Qofte and this recipe for Austrian Wiener Schnitzel. If you make this recipe, please take a photo and share it on Facebook or Instagram with the hashtag #TheForeignFork! Keep checking back for more recipes to come!

Silpancho (Bolivia)

Silpancho is an incredible Bolivian meal made by combining many ingredients on a platter. It begins with a bed of rice and is topped with a pan-fried burger, salsa, fried potatoes, and an over easy egg.

Course dinner
Cuisine Bolivian
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4 Servings

Ingredients

  • 1 Cup white rice I used Minute Rice, but you can also use uncooked white rice
  • 2 Idaho Potatoes peeled
  • 16 oz ground beef
  • 3 Roma tomatoes chopped
  • ½ red onion chopped
  • ¼ cup chopped parsley
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • Oil for frying I used sunflower oil
  • 1 cup bread crumbs plain
  • 6 eggs 2 for dipping, 4 for frying
  • 2 tsp garlic powder
  • ½ tsp paprika
  • 1 tsp salt
  • 1 tsp cumin
  • tsp black pepper

Instructions

  1. Peel the two potatoes and place in a pot of boiling water. Boil until the potatoes are soft, but not falling apart if poked by a fork… about 10 minutes. Remove from water and allow to cool in the fridge.

  2. Cook the rice according to the instructions on the box/bag.

  3. In a separate bowl, mix together chopped red onions, roma tomatoes, parsley, olive oil, and vinegar. Set aside.

  4. In a separate bowl, combine ground meat with garlic powder, paprika, salt, cumin, and black pepper.

  5. In a frying pan, pour enough oil to make a layer across the pan about 1/4 of an inch thick. Heat the oil until hot enough to fry. I usually test the oil by placing the end of a wooden chopstick in the oil. If bubbles form around the chopstick wood within 3-5 seconds, the oil is hot enough to fry with.

  6. While the oil is heating up, crack two eggs into a small bowl and whisk. Pour the bread crumbs into a separate bowl.

  7. Form the raw, seasoned meat into four thin patties. Dip the patties in the whisked egg, then dip them in the breading. Finally, place the patties in the oil and fry until cooked through, about 2-3 minutes on each side.

  8. Next, remove the potatoes from the fridge. Slice into thin rounds and fry these potatoes in the oil as well, until they begin to brown. About 5-6 minutes on each side (more or less to fit your preference).

  9. Finally, heat a frying pan and cook the remaining four eggs over-easy so that the whites are cooked through, but the yolk is runny.

  10. To assemble the platter, form a bed of rice at the bottom. Place the fried patties on top of the rice. Next, lay the fried potatoes around the plate. Spoon the salsa over the top of the rice and potatoes. Finally, place the fried eggs on top. This can be done on four individual platters or one large one.

  11. Enjoy the meal! And leave a comment on this page letting me know how you liked it.

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

Macaroni Pie from Barbados

Barbadian Macaroni Pie in two bowls

This Macaroni Pie from Barbados is the ultimate comfort food. Barbados has made macaroni and cheese their own by adding evaporated milk, ketchup, and honey mustard to the dish. This baked casserole is creamy, savory, and slightly sweet, with a perfectly crunchy breadcrumb topping.

A Personal Story

The Beginning: A Macaroni Love Affair

Mac and cheese– duh, one of the biggest comfort foods known to man. I don’t have to tell you that there’s nothing like sitting down to an ooey gooey bowl of creamy mac and cheese… you already know that. Everyone does!

When I was young, I’m pretty sure that my body consisted of 57% Kraft Macaroni and Cheese. Every time my parents would go out for date night, they would leave the babysitter with a box of noodles, a package of neon powdered cheese, some milk and some butter. Kraft Mac and Cheese and chicken nuggets. Fish sticks with Kract Mac and Cheese. Kraft Mac and Cheese and pear slices. An easy lunch or dinner, and something I thought I loved.

Barbadian Macaroni Pie

What a Twist: A New Way to Enjoy the Mac

When I was about 12 years old, I was at our cabin in Northern Michigan with my dad and his lifelong friend. “Let’s make some macaroni and cheese for lunch,” he said. I was confused…. We had no Kraft in the house.

He boiled some water and added some noodles from the box. When the noodles were cooked, he strained them and put them back in the pot. He walked over to the refrigerator and removed a massive block of Velveeta cheese, which he chopped into squares and dropped right in the hot pot. He added a couple splashes of milk and some frozen peas and… Viola!

This macaroni and cheese was the creamiest, cheesiest pot of macaroni and cheese that I’d ever had in my entire life. Instantly I knew that the crap Mac and Cheese and I had eaten my whole life would never again suffice. Of course, I knew that Velveeta cheese still wasn’t the healthiest option, but my oh my was it good. In later years, I learned how to whip up a milk-based roux to make a creamy, delicious cheese sauce with real cheese.

Happily Ever After: A Mac n’ Cheese Snob Meets Macaroni Pie

From that day to this, I have been a mac and cheese snob. I enjoy it creamy, not baked; preferably without breadcrumbs but with peas.

That is, until this Barbadian Macaroni Pie recipe came along…

Get the Full Barbados Macaroni Pie Recipe Below!

Barbadian Macaroni Pie Up Close

Why is Barbadian Macaroni Pie So Unique?

I don’t like baked macaroni, but I love this recipe. I don’t like macaroni with breadcrumbs, but I love this recipe. Typically in any other recipe, baking with breadcrumbs makes the mac and cheese dry. But not in this recipe.

This Barbadian recipe with evaporated milk, ketchup, and honey mustard cannot help but be incredibly, perfectly creamy. Despite being baked, it is still oh-so-gooey and delicious.

Barbadians LOVE their Macaroni Pie. In fact, in Barbados, it’s just called “Pie!” The Macaroni Pie first came to be because of American influence on the country. As the years have gone on, Barbadians have made this dish their own. The evaporated milk (check out everything that you can do with a can of evaporated milk here) adds some sweetness to the dish, and the ketchup creates a vibrant orange color. I kept my Macaroni Pie recipe simple with just salt, pepper, and garlic powder, but you can also add thyme or marjoram to get that traditional Barbadian flavor.

What Ingredients You Need to Make This Macaroni Pie Recipe

You’ll feel silly for ever relying on the boxed junk once you realize how easy it is to make the best macaroni and cheese from scratch! With just a handful of basic ingredients you can create an amazingly creamy, flavorful dish that eats as an entire meal or is perfect for a side that compliments nearly any main dish.

Here’s what you need:

  • Pasta – I prefer Italian Trottole, but feel free to use whatever pasta type you like
  • Shredded cheddar cheese
  • Evaporated milk
  • Ketchup
  • Honey mustard
  • Bread crumbs
  • Spices – salt, pepper, and onion powder
Barbadian Macaroni Pie in two bowls

Tips for Making Macaroni Pie from Barbados

This recipe is so simple to follow, but here are a few suggestions to make sure your macaroni and cheese is perfectly creamy with that crave-worthy crunchy top:

  1. I used Italian Trottole for this version, but you can choose another pasta if you prefer. It’s just wise to use something that is nice and hearty, like large elbow macaroni.
  2. Sharp cheddar cheese is my favorite, but feel free to try different cheeses and mix up the flavors! Let me know in the comments any fun combinations you discover.
  3. If you don’t have honey mustard you can swap with whatever mustard you do have like stoneground or Dijon. Your pie won’t be quite as sweet but will still have that yummy savoriness.
  4. Try adding a bit of thyme and/or marjoram to make this macaroni pie more authentically Barbadian!
  5. For an extra crunchy crust, gently spray the breadcrumbs on top of the pie with cooking oil before baking.
  6. This macaroni pie will keep well in the fridge for up to 4 days. It can also be frozen for up to 3 months once completely cooled and sealed in an airtight container.

If you are at all a fan of macaroni and cheese, you’ve got to try making this dish for yourself!

And if you enjoyed this noodle recipe, be sure to also try this Vegemite Pasta from Australia or this Armenian Mantiabour. Please and thanks for leaving a comment on the blog post to let me know what you think!

Barbadian Macaroni Pie
5 from 1 vote
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Macaroni Pie (Barbados)

This Macaroni Pie from Barbados is the ultimate comfort food. Barbados has made macaroni and cheese their own by adding evaporated milk, ketchup, and honey mustard to the dish. This baked casserole is creamy, savory, and slightly sweet, with a perfectly crunchy breadcrumb topping.

Course casserole, dinner
Cuisine American, Barbados
Keyword barbados, homemade macaroni and cheese, macaroni and cheese
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1/2 lb pasta (I used Private Selection Italian Trottole but you can use anything you'd like)
  • 4 cups shredded cheddar cheese
  • 1 cup evaporated milk
  • 1/3 cup ketchup
  • 1 tbsp honey mustard
  • 1/4 cup bread crumbs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp onion powder

Instructions

  1. Preheat oven to 350 degrees. 

  2. Boil water and cook the noodles according to the package until they are al dente. 

  3. Drain the noodles, then put them back in the pot. Add all of the ingredients except for the breadcrumbs into the pot and mix to combine. 

  4. Grease a 9×9 pan and put the macaroni and cheese into the dish. Top with bread crumbs.

  5. Bake the macaroni for about 35-40 minutes until heated all the way through and the breadcrumbs are slightly browned. Enjoy! 

Recipe Notes

Recipe adapted from Barbados.org

Did you like this Macaroni Pie recipe? Post a photo of your creation on Facebook or Instagram and tag @TheForeignFork or hashtag #TheForeignFork.

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