Nafaqo

Method

1. Put the potatoes in a large pan and cover with water
2. Bring to the boil and simmer for around 20 mins, or until tender all the way through
3. As the potatoes simmer, cook the eggs in a pan of boiling water for 9 mins
4. Drain, plunge into cold water for 1 minute, then peel and cut each into quarters
5. Once the potatoes are cooked, remove the skins, season and mash with a spoonful of the cornflour to bind
6. Once the mixture is dough-like, divide into 12 balls, then flatten each one into an oval shape
7. Put an egg segment in the middle of one and bring the potato around it to fully cover, pressing to seal
8. Repeat until all the egg segments are covered
9. Mix the cornflour and turmeric together
10. Roll each covered egg into the flour mixture to coat
11. Half-fill a large pan with oil and heat to 180°C – a cube of bread dropped in will turn golden in about 15 seconds
12. Fry the eggs in batches for 4-5 mins, until golden all over
13. Drain, then leave to cool on a wire rack