Potato and Plantain Hash RecipeOrigin: Liberia Period: Traditional |
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This is one of my wife's recipes, originating from Liberia. It evolved as a way of using-up spare carbohydrate sources such as cassava, plantain, potatoes, yams and sweet potatoes though this version is made with fresh ingredients. Ingredients
4 large potatoes, washed and quartered 
Potato and Plantain Hash Preparation:Method:Cut the plantains into 5 cm lengths (do not peel, as leaving the skin on whilst you cook gives a sweeter, more 'bananay' flavour). Add the plantains and potatoes to a large pan of salted, boiling, water and cook until the potatoes are done (about 25 to 30 minutes). When the potatoes and plantains are cooked through (but not too soft) drain and cool under running water then peel both the plantains and the potatoes. Halve the plantain pieces and cut the potatoes into about 2cm chunks. Melt 100g of the butter in a pan and add the vegetables. Fry until the onions begin to soften then add the potatoes and plantains. Add the remaining butter along with the Maggi cube, curry powder and black pepper. Stir to incorporate then cover the pot and heat to warm everything through. This dish can be served as a meal in and of itself, or as an accompaniment to Stuffed Grilled Fish. |
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