Morocco, travel and tourism

·- 500 g of of sweet potatoes
- a glass of edible oil
- a cutted onion
- a pinch of salt
- a pinch of saffron
- ½ spoonful of ginger coffee
- a glass of water
- a pinch of cummin
- a spoonful of sweet spice coffee
- a spooful of parsley soup and of cutted corriander
- the peel of a crystallized lemon cutted
- several cut olives

Preparation

Melt the onions in edible oil with the salt, and the saffron. Moisten them with a glass of water. Add the skinned and cutted potatoes. Verse the water. Cover and cook five minutes, then add the cummin, the sweet spice, the parsley and the corriander, the lemon juice, the peel of the crystallized lemon and the pieces of olives. Reduce the sauce to be onctuous.