Thursday, 4 November 2010

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)


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’)


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