Herbal Creamy
Mash Potato & Vegetable
Chef Patrice Shema Gateja
"All the ingredients for this dish are commonly found in Rwanda and in the majority of homes – it’s an affordable and tasty dish. The link to my childhood memory was that this was a quick meal fix when we were 6 years old while my parents rushed to work after cooking. It looked playful, especially with the mash and soft stick as play dough. The “Urukoko” in Rwandan language is the word for the collected cream. Once mother had boiled the milk, the top layer of the fat is what she mixed with the mash, rosemary herbs and garlic."
– Patrice Shema Gateja –
Ingredients
For the creamy mash
½ quarter of potatoes
½ tsp rosemary
½ tsp thyme
¼ smashed or blended garlic
1ml black pepper powder
pinch of salt
cows milk, boiled hot
For the sides
2 baby aubergine
¼ cabbage
1 long spring onion
½ avocado
20g garlic
pinch of salt
¼ carrot
a few petals of spinach
Method
- Peel the potatoes, boil until ready for 20mins once soft and hot, pour the potatoes into a colander to strain the water out.
- Add a pinch of salt on the potatoes as the mixing begins.
- Add 1ml of black pepper powder, whisk it all up with rosemary, thyme and garlic.
- Add the top cow milk – “urukoko”cream – into the hot potato then whisk hard or use the potato rinser.
- Split the aubergines into half and slightly roasted over the pan for 1 minute.
- Peel the avocado, blend with peeled 20 grm of garlic, add salt, then serve raw.
- Combine cabbage and spniach into a hot pan for a quick stir to 2-3 mins always served semi-cooked to better taste.
- Chop the carrots into a small diced shape and cook in a slightly dry pan with a pinch of salt.
- Then plate up to serve!
Create the perfect main to go with your delicious side
