Potato stuffed with Egg (Nafaqo)

This is one of the first Somali foods I ate. It was served to me during Iftar once and I loved it. I have seen a few ways to make these, some people use a the whole egg in each one, it really just depends on how you like it. Either way, it's tasty!

Also, the extra food coloring mixture can be covered and stored in the refrigerator for up to a week.

I wanted to make this video the exact way I was showed. However, when I make this, I do not use the flour in to the potatoes. I don't like the texture of the potatoes. So, I just cook the potatoes, smash them then flatten them and stuff it with the egg.

Cook Time about 45 minutes
Makes 4


3 Potatoes
1 Egg
1 Chicken Cube
1 Cup of hot Water
1 Cup of All purpose Flour split in half
1/8 Teaspoon of Yellow food coloring (powder)
1/4 Teaspoon of Salt
Oil for frying

Boil the potatoes and egg until fully cooked.



In a bowel, mix the hot water and chicken cube. Stir until fully dissolved.



Add the Flour and stir until smooth. Using a whisk will help make it smooth faster.



Add the food coloring and stir well.



Once the egg is fully cooked, remove the shell and cut it into 4 pieces.



Once the potatoes are cooked, remove the skins and mash. Slowly add the rest of the flour. The potatoes should be like a dough. You may not need the full 1/2 cup of flour, it depends on how big the potatoes are.



Once the potatoes are dough like, pinch some off and flatten.



Add one piece of egg in the middle and bring the potato around it to fully cover the egg.



Shape it into a circle or oval.



Heat a pan of oil on the stove.



Dip each potato ball into the food coloring mixture and coat well.



Drop it into hot oil and fry until crisp, about 1-2 minutes.



Serve.