Pounded Potatoes

Ouest · 60 min · Medium · Serves 2

A Western-Highlands comfort dish: boiled Irish potatoes pounded and folded into red palm oil with huckleberry greens, crayfish and smoked fish.

Ingredients

• 2 pcs Hot pepper (chili)
• 5kg Irish potatoes
• 1litre Red palm oil
• 10g Baking soda (kanwa)
• 10g Salt
• 1.4kg Black Beans

Instructions

1. Boil the dry red beans with water, salt and a pinch of limestone (or baking soda) until soft enough to mash; drain and rinse.
2. Steam the peeled potatoes with the whole chili, a pinch of salt and a little water until tender.
3. Once the water has evaporated, turn off the heat and tip the cooked beans on top of the hot potatoes.
4. Mash the potatoes and beans together in the pot with a heavy pestle until smooth.
5. Pour in the raw red palm oil and pound vigorously until fully blended and a uniform golden-orange.