2 servings
- 100 g (3.52oz) beans, cooked in salted water with four cherry
- tomatoes and a piece of kombu seaweed
- 2 potatoes, steamed in salted water
- Tomato sauce
- Fresh parsley, finely minced
- 1 garlic clove, finely sliced
- 1 onion, peeled and finely sliced
- Hot chilli pepper
- Paprika
- Frying oil
- Extra-virgin olive oil & Sea salt
The DIY- home-vegan-chef knows that the expression “I can’t” mustn’t enter his dictionary. If someone has propagandized a tex-mex cuisine, the vegan chef will fight for the diffusion of the Central American-Nord African, or more specifically, Tunisian-Mexican cuisine. In this case, the North-Africa’s typical ingredients, like burik (the poor ‘s one is filled with potatoes and parsley), meet black beans and chilli from Central America. In the future if someone shows off with the “tun-mex” cuisine, you must know that the DIY- home-vegan-chef was its pioneer!
Purée the black beans and the potatoes using a fork or a vegetable mill. Mix them together and add some salt.
Spread some of the obtained mixture on a burik and seal it as a slightly- overweight burrito.
Sauté the garlic clove, add the sliced onion and let it get slightly golden. Add plenty of hot chilli pepper and a pinch of paprika. Pour the tomato sauce in it and let it flavour for some minutes. Deep-fry the burik in really hot oil about one minute per side. Drain on blotting paper.
Serve with the hot tomato sauce and a sprinkle of fresh minced parsley. Eat the burik as soon as they are cooked because they tend to loose crispness almost immediately. And not exceed in eating them: of 5 burik the chef ate 3 and a half, with the result of having a slightly- troubled sleep.
