English Sausages and Mash in Congolese Palm Sauce — Bangers Moambe Mash

English pork sausages browned and nestled into a Congolese moambe of palm, tomato, onion, and chilli, served over buttery mashed potato with fresh parsley.

Not rated yet Fusion Kitchen

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

15 minsPrep

30 minsCook

45 minsTotal

MediumLevel

🥤Fuller's London Pride 🍸Tangawisi ginger juice

Nutrition per Serving

1240 Calories

38g Protein

95g Fat

58g Carbs

8g Sugar

5g Fiber

1500mg Sodium

140mg Chol

Ingredients

For 2 servings

Instructions

Prep

Peel and chunk the potatoes. Dice the onions and the tomatoes. Mince garlic and chillies. Prick the sausages all over.

Boil

Boil the potato chunks in well-salted water over high heat 18–20 minutes until they turn fork-tender, then drain well.

Simmer

Simmer the onions, garlic, tomatoes, chillies, and moambe sauce over low heat 12–14 minutes until the sauce turns rich and thick.

Sear

Brown the sausages in neutral oil over medium heat 10–12 minutes until evenly browned, then nestle them into the moambe.

Finish

Mash the drained potatoes with butter and warm milk over low heat 2–3 minutes until smooth, creamy, and fully warmed through.

Plate

Spoon the creamy mash onto two warm plates, rest the sausages alongside, ladle the rich moambe over, and scatter parsley.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.