Nafaqo

Nafaqo is a Somali snack: crisps stuffed with eggs. People sometimes use ground beef instead of potatoes which also tastes great. These balls have a crispy outer layer, and you can serve them without adding anything else.

Ingredients:

3 potatoes
1 egg
1 cup chicken stock
1 cup plain flour, dived in half
1/4 teaspoon turmeric
1/4 teaspoon salt
oil (for frying)

Directions:

Boil potatoes and eggs until fully cooked.
Heat the chicken stock.
Add flour and stir until smooth. Using a whisk will make the dough smooth faster.
Add turmeric and stir.
When the eggs are fully cooked, remove the shell and cut it into 4 pieces.
When the potatoes are cooked, remove the skins and mash. Slowly add in the rest of the flour. Potatoes should be like a mass of dough. You may not need a full 1/2 cup of flour, depending on the size of the potatoes.
Once the potatoes are mushy, clip some potatoes together and flatten them.
Place a piece of egg in the center and roll the potatoes around. The egg is completely covered.
Shape it into a circle or oval shape.
Heat a pan of oil.
Dip each potato ball into the stock and coat mixture.
Drop it in the hot oil and fry until crisp, about 1-2 minutes.