Cooking lesson 2: Elizabeth’s Gisado des papas

Ingredients (serves approx 12)

2 lb potatoes

½ lb corn flour

½ tablespoon cumin

1 tablespoon mustard

½ tablespoon achiote (if you can get hold of it)

1 tablespoon worcester sauce (known in Nicaragua as ‘salsa inglesa’!)

1 whole garlic

1 orange or lemon juiced

½ tablespoon oregano

Chili to taste

Salt to taste

1 litre milk

2 tablespoons of margarine (melted)

½ litre cream *(optional)

Method

First cook the potatoes until soft.  Then mix the flour with the remainder of the ingredients (except the milk and margarine) in a food processor.  Put this mixture into a large saucepan and put on a low heat.  Add the milk and then stir in the melted margarine and the potatoes.  Mash and take off the heat.  Leave for one minute before adding the cream. 

*(To make a slightly healthier version of this leave out the cream – this is known as ‘gisa’)