Dinner
English Sausages and Mash in Congolese Palm Sauce
Bangers Moambe Mash
English pork sausages browned and nestled into a rich Congolese moambe of palm, tomato, onion, and fresh chilli, served over creamy buttered mashed potato and finished with fresh parsley. This fusion combines British comfort-food technique with West African spice and palm oil depth.
$5
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
654Calories
32.4gProtein
35.8gFat
48.5gCarbs
7.2gSugar
5.8gFiber
1487mgSodium
68mgChol
12.1gSat Fat
742mgPotassium
156mgCalcium
3.2mgIron
1.8mcgVitamin B12
18.4mgVitamin C
egg-free
low-cholesterol
high-fiber
fusion-kitchen
Instructions
1
Prep
Peel and chunk potatoes. Dice onion and tomato. Mince garlic and chilli. Prick sausages all over with a fork.
2
Boil
Cook potato chunks in well-salted water over high heat 15 minutes until fork-tender, then drain thoroughly and set aside.
3
Simmer
Heat moambe sauce with onion, garlic, tomato, and chilli over low heat 12 minutes until sauce turns rich, thick, and fragrant.
4
Sear
Brown sausages in neutral oil over medium heat 8 minutes until evenly browned on all sides, then carefully nestle into moambe.
5
Finish
Mash drained potatoes with butter and warm milk over low heat 2 minutes until smooth, creamy, and fully heated through.
6
Plate
Spoon creamy mash onto warm plate, rest sausages alongside, ladle rich moambe sauce over, scatter parsley, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g7 oz / 3 sausages pork sausages
- 2 tbsp2 tbsp neutral oil
- 600g10.5 oz / 1 large russet potato
- 4 tbsp4 tbsp unsalted butter
- 120ml1/4 cup whole milk
- 140g2.5 oz / 1 small onion
- 88 garlic cloves
- 22 fresh red chilli
- 240g4 oz / 1 medium ripe tomato
- 6 tbsp6 tbsp moambe sauce
- 3 tsp3 tsp kosher salt
- 16gsmall handful parsley
