There are four things I think of when I hear the word yellow; it's almost a reflex: Carroll's "All in the Golden Afternoon," Gabriel García Márquez, Coldplay, and potatoes 😁 This is a chaotic enumeration only on the surface; it makes sense if you stop to think of yourself spending a golden afternoon with some book in your hands written by Gabo--a book he's sure to have written next to a vase full of yellow flowers--, Coldplay's "Yellow" playing in the background, and a big bowl of potatoes next to your bare feet, your toes to the tune of Chris Martin.

Cumaná always gives me a golden afternoon; Gabo's books are in my bookshelf; the music is waiting and so are my toes. Only the potatoes are missing. So here we go; the table has to glow yellow. I hope you can join us in this fun challenge hosted by our dear Hive account@edwing357 in Foodies Bee Hive; just click here to learn about it 😃

Special thanks, Hive account@sagarkothari88, for sponsoring this callenge. Much appreciated 🖤

It's been a busy few days for me; fortunately, it's always a pleasure to pop into Hive to visit dear friends and share another post.

Some days ago, I was so excited to see we were going to have some fun with yellow food recipes. There are so many yellow foods that I love: yellow corn, mustard, yellow potatoes, yellow peas, so many varieties of bell peppers and chili peppers, mangoes, turmeric, curry, ripe plantains, passion fruit, pumpkins, and so many others.... If I could, I'd have them all today.

One of my husband's favorite dishes is papas bravas, one of the many typical Spanish tapas; it consists of confit, baked or fried potatoes served with two sauces: salsa brava and alioli. This is an ideal tapa for a night out; in our case, it is one of our favorite snacks for a movie night at home. I make them frequently; in fact, I prepared a plant based version of this recipe a couple of months ago, with homemade coconut mayonnaise. For this contest, I've decided to make a vegetarian version of this dish (containing eggs but not chorizo), one with the aromas and flavors of my hometown--something I love to do.

I have decided to share my recipe for a side dish of air-fried potatoes, well curried and spicy, and a homemade mayonnaise naturally colored with jobito chili peppers and turmeric. To complement our very late lunch table, I made pineapple and mango smoothies and prepared a curried rice with vegetables and sliced almonds. Everything was tasty and we were so satisfied that we didn't eat anything else for the rest of the day--or rather, the evening.

Below you can see the ingredients I've used to make this dish as naturally yellow as possible: from left to right, turmeric, mustard, jobito chili peppers--I picked only the yellow ones in fridge--, and curry.

Before we cut to the chase, I want to tell you about the most special ingredient of this simple yet delicious dish: jobito chili peppers. "Ají jobito" is a variety of chili peppers that only occurs in Cumaná, my hometown, and in certain areas near here (mariguitar and Cumanacoa). Like our "ají margariteño," (a variety that will only occur in Margarita Island, near here) jobito chili pepper deserves designation of origin, since our land is essential for its production. There have been many unsuccessful efforts to cultivate jobito chili peppers in other areas outside Sucre State; the aroma and fruity flavor is never the same.

For the potatoes:

• 4 medium potatoes
• 1 tablespoon curry powder
• 1 tablespoon garlic powder
• 1 tablespoon black pepper
• 2 tablespoons olive oil
• 1 teaspoon salt

For the mayonnaise:

• 1 whole egg + 1 yolk
• 125 ml corn oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons lemon juice
• 1 tablespoon mustard
• 1 teaspoon salt
• 2 tablespoons fresh crushed garlic
• 1/2 cup aji amarillo chili
• 2 tablespoons olive oil
• 1/2 tablespoon of ground turmeric

1- Wash and peel the potatoes. Cut them in quarters.

2- Make a mixture with the garlic powder, ground black pepper, curry, salt, and olive oil and rub the potatoes well to macerate them.

3- After 5 minutes, take them to the preheated air fryer oven at 350 °F and let them air-fry × 1 hour. Regular fries take 30 minutes or so to bake, but these chips are thicker.

While the potatoes are baking, we can make the mayonnaise.

4- Cut the chili bell pepper into strips and sauté in olive oil until lightly browned, we want the chili peppers to keep their yellow color. Set aside.

6- Pour the oil, egg, egg yolk, vinegar and mustard in a blender and blend until the mixture becomes creamy. This will take just a couple of minutes.

5- Peel and crush the garlic a little in a mortar and add the lemon juice to make it easier for the garlic to completely detach from the walls of the mortar, and pour this mixture into the blender.

Blend until the mixture thickens again.

It's important to crush the garlic cloves a little, otherwise because of their shape the blender blades may not be able to catch them to process them.

7- Add the sautéed chili peppers.

The potatoes are almost ready!

8- Time to chop a little parsley for garnish. I could've used something else, but I needed the parsley for the rice.

9- Pour mayonnaise in a bowl

10- Sprinkle with a little parsley and introduce the potatoes vertically, so that it's easy to pick them without getting your fingers dirty.

10- Serve the table. Time to eat!

I served these delicious potatoes with rice...

...and fried slices of ripe plantain.

I hope you've found this post useful, and I also hope you can give this recipe a try! 😁

Bon appetit!

Thank you so much for your visit :)

All text and images are my own. I have taken the pictures with my Redmi 9T cell phone. And if any GIFs here, I've used GIPHY(https://giphy.com/create/gifmaker) for all them.