Cassava and Plantain Mash RecipeOrigin: African Fusion Period: Modern |
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This is based on another of my wife's recipes. It's based on a meal that she prepares for our son to go to school with. Basically it's mashed potato, but using West African starch sources. It's been altered a little (I brought my wife a home-made curry blend a few months ago) so it's now truly a fusion recipe. A basic African recipe that uses European cooking methods and Indian spices. Ingredients
3 large, ripe, plantains 
Cassava and Plantain Mash Preparation:Method:Peel the plantains, yams, cassava and eddoes, cut into 5cm lengths or wedges and add to a large pot of boiling, lightly-salted water. Bring to a boil, reduce to a simmer and cook, covered for about 30 minutes, or until the cassava becomes tender. Drain the water, return the starch sources to the pot and add the butter, curry powder, black pepper and Maggi cube. Season with salt and roughly mash together so that the ingredients begin to merge together. In the end you will end with chunks of starchy materials that are covered in a creamy curry-flavoured coating. This makes a good dish by itself or can be used as an accompaniment to baked fish or kebabs. |
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