I look forward to this time of year every season: farmer’s market season. Walking through stalls piled with fresh produce feels like visiting home. I even bargain with the sellers the way I used to—turning to leave if I think the price is too high. Sometimes I get a great deal, sometimes a market woman scolds me, but the thrill of finding bargains never gets old.
The market here in Minnesota is in full swing and discovering ingredients there is always a delight. I find fresh groundnuts, waterleaf, okongobong (Ugu), cocoyam leaves, corn, and small firm potatoes that remind me of the ones from Banso, a village back home. These little victories excite me — I often come home and tell Mr. N about what I found, as if it’s a rare treasure. The small, firm potatoes are especially nostalgic; they have a dry, mealy texture that holds up well in dishes and brings back memories of home-cooked meals.
When I first moved here I struggled to enjoy potatoes — they often turned out soggy or had an unpleasant texture. I stopped boiling them and only fried them for a while. Then I tried these smaller farmer’s market potatoes and my faith in potatoes was restored. They taste great on their own and become exceptional in a one-pot hotpot with liver. The potato’s firm texture, sweet tomatoes, crisp vegetables, and the distinct richness of liver combine into a comforting, flavorful dish.
This one-pot potato hotpot is savory and balanced by the natural sweetness of tomatoes, the crunch of fresh vegetables, and the unique texture of liver. Using liver instead of regular beef adds nutrition — it’s rich in vitamin A, iron, and other nutrients. I’ve shared a chicken version of this potato hotpot previously, but this liver version is a must-try if you enjoy bold, nourishing flavors.
Below is a printable, easy-to-follow recipe for this hearty potato hotpot.
Print Recipe
Potato Hot Pot
by Precious Meshi Nkeih (www.preciouscore.com) July-14-2016
A savory one-pot potato dish commonly prepared in Cameroon.
Ingredients
- 20 small boiled potatoes
- 1 medium onion, chopped
- 4 fresh tomatoes, chopped
- 1 tablespoon ground garlic and ginger
- Half pound boiled beef liver (reserve about 1/4 cup of its stock)
- 1–2 cups mixed chopped vegetables (carrots, green beans, bell pepper, green onions)
- 1 cup vegetable oil (or use less if preferred)
- 2 small seasoning cubes (Maggi or Knorr)
- 1/4 teaspoon salt, or to taste
- 1 habanero (hot) pepper — optional
Instructions
1. Heat oil in a pot over high heat. Lightly fry the boiled potatoes until they develop a light crust, then set aside. (If you prefer to avoid frying, you can drizzle potatoes with olive oil and bake at 400°F for about 10 minutes. Boiling and briefly frying or baking helps them keep their texture when added to the sauce.)
2. In the same pot, sauté the chopped tomatoes and onions in a little oil until the tomatoes lose their raw acidity and begin to break down.
3. Add the ground garlic and ginger, stirring and frying for about 2 minutes to release the aromas.
4. Stir in the mixed chopped vegetables and cook until they begin to soften but remain crisp.
5. Season with salt and the seasoning cubes, tasting and adjusting as needed.
6. Add the boiled liver along with about a quarter cup of its reserved stock to enrich the sauce. Stir gently to combine.
7. Gently fold the potatoes into the mixture, taking care not to mash them. Remove from heat and serve hot.
2. In the same pot, sauté the chopped tomatoes and onions in a little oil until the tomatoes lose their raw acidity and begin to break down.
3. Add the ground garlic and ginger, stirring and frying for about 2 minutes to release the aromas.
4. Stir in the mixed chopped vegetables and cook until they begin to soften but remain crisp.
5. Season with salt and the seasoning cubes, tasting and adjusting as needed.
6. Add the boiled liver along with about a quarter cup of its reserved stock to enrich the sauce. Stir gently to combine.
7. Gently fold the potatoes into the mixture, taking care not to mash them. Remove from heat and serve hot.
Details
Prep time: Cook time: Total time: Yield: 4 servings