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Cassava and Plantain Mash

Cassava and Plantain Mash is a modern African Fusion recipe for a classic African version of 'mashed potatoes' that uses boiled plantains, yam, cassava and eddoes that are mashed together and flavoured with butter and curry powder. The full recipe is presented here and I hope you enjoy this classic African Fusion version of: Cassava and Plantain Mash

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Fusion RecipesAfrican-fusion Recipes



Ingredients:

600g plantains
1kg yam
600g cassava
400g eddoes or taro corms (optional)
80g butter, chopped
2 tbsp Special Curry Powder
1 tsp ground black pepper
1 Maggi or bouillon cube
salt to taste

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.