Dinner
English Sausages and Mash in Congolese Palm Sauce
Bangers Moambe Mash
Pork sausages are browned until golden, then nestled into a rich Congolese moambe sauce of palm, tomato, onion, and fresh chilli. Served alongside creamy buttered mashed potato and garnished with fresh parsley.
$5
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
752Calories
36.4gProtein
44.8gFat
49.2gCarbs
7.3gSugar
5.1gFiber
1485mgSodium
72mgChol
17.2gSat Fat
649mgPotassium
98mgCalcium
2.8mgIron
1.1mcgVitamin B12
14.2mgVitamin C
egg-free
protein-rich
high-fiber
low-cholesterol
fusion-kitchen
Instructions
1
Prep
Peel and chunk potatoes. Dice onion and tomato. Mince garlic and chilli. Prick sausages all over.
2
Boil
Boil potato chunks in well-salted water over high heat 15 minutes until fork-tender, then drain well.
3
Simmer
Heat moambe sauce over low heat 12 minutes, stirring in onion, garlic, tomato, and chilli until rich and thick.
4
Sear
Brown sausages in neutral oil over medium heat 8 minutes until evenly golden, then nestle into moambe sauce.
5
Finish
Mash drained potatoes with butter and warm milk over low heat 2 minutes until smooth and creamy.
6
Plate
Spoon mash onto a warm plate, rest sausages alongside, ladle moambe over, and scatter parsley.
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
