Click on the image, above to submit to Pinterest.
Potato and Plantain Hash
Potato and Plantain Hash is a traditional Liberian recipe for a classic dish of boiled plantains and sweet potatoes that are then fried in butter with onions and flavoured with curry powder, French beans, onions, bell peppers and curry powder. The full recipe is presented here and I hope you enjoy this classic Liberian version of: Potato and Plantain Hash.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : CurryLiberia Recipes
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 sweet potatoes (or potatoes), washed and quartered
4 large plantains
200g French beans, 'topped and tailed'
2 large tomatoes, sliced
1/2 onion, sliced
3 garlic cloves, sliced
1/2 green bell pepper, sliced
150g butter
1 Maggi cube (or bouillon cube)
2 tsp ground
black pepper
1 tsp
Special Curry Powder (or any
curry powder you have to hand)
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.
