- 1 scotch bonnet pepper
- 1 medium chopped onion
- 2 red bell peppers, deseeded and chopped
- 300ml water
- 425g sweet potato, peeled and cut into cubes
- 425g white potato, peeled and cut into cubes
- 2 teaspoons red palm oil
- 1 tablespoon ground crayfish (optional)
- 1 small (5g) lower-salt stock cube
- 80g kale, washed
- 4 hard-boiled eggs, peeled
Add the scotch bonnet, onion and red pepper to a food blender with 300ml water, and blend to a smooth paste.Information:
For a richer, saucier consistency, add tinned tomatoes to the blended pepper mix.
Pour the blended ingredients into a large pot, then add the white potato, sweet potato, palm oil, stock cube and crayfish (if using). Top up with more water until the potatoes are covered by about 3cm.Information:
Yams and sweet potato can be used in place of white potatoes.
Cover the pot and boil on a medium-low heat for about 20 minutes, or until the potatoes are soft enough to mash. The mixture should be quite loose and saucy.
Lower the heat and use a wooden spoon to gently crush the potatoes and combine with the sauce.Information:
The potatoes do not have to be totally smooth – the chunks add extra texture!
Stir in the kale and allow the mixture to simmer for 3 to 5 minutes.Information:
Spinach makes a good substitute for kale. Frozen leaves work well too.
Gently create 4 wells in the mixture and add the hard-boiled eggs. Serve hot and enjoy!