Already thinking about your meats, poultry, seafood, and all types of fish but got no side dishes in mind? Well I can help you with that! Here are 5 simple and delicious recipes guaranteed to add a splash of colour to your holiday table. Set aside a piece of each of your tubers (and plantain), fry cut them, season with salt, pepper and your oil of choice and bake on a sheet at 250°C for 15 minutes.  

Serves 8 people

1) Mashed sweet potatoes with walnut oil and ginger

Preparation time: 5 minutes
Cooking time: 15 minutes

 

What you’ll need

 – 1 large sweet potato around 500g (you can find them easily at any market or supermarket)
– 2 tablespoons of walnut oil
– 2 glasses of hot water
– Salt
– 1 teaspoon of ground or grated ginger

 

Directions

– Wash and peel the sweet potato
– Cut it into small chunks
– Add the chunks into a saucepan filled with 2 glasses of hot water
– Bring to a boil over a high heat for about 15 minutes
– The sweet potatoes should be completely softened after the 15 minutes
– Mash the warm sweet potatoes with a fork in a salad bowl
– Add salt, walnut oil and ginger
– Plate

2) Mashed yam with basil infused olive oil

 

Preparation time: 10 minutes
Cooking time: 20 minutes

 

What you’ll need

 

– 1 piece of yam of around 500g
– 2 glasses of hot water
– 2 tablespoons of basil infused olive oil
– Penja pepper (or one of your choice)
– Salt

 

Directions

 

– Place a water filled bowl by your worktop
– On a board, quickly chop your yam into 4 sections (4 to 5 centimetres thick) because this tuber oxidizes quickly
– Peel your yam sections by either laying them flat and peeling vertically or peel them as you would an orange
– Cut the sections into 4 and half those sections twice
– Rinse them quickly with cold water and place them in a saucepan with 1 and 3/4 glasses of hot water.
– Salt, cover and cook over high heat for 15 to 20 minutes
– Mash the warm yam pieces with a fork
– Season to taste and add the basil infused olive oil
– Plate

3) Mashed plantain with camelina oil*

Preparation time: 5 minutes
Cooking time: 10 minutes

 

What you’ll need

 

– 2 very ripe plantains
– 1 glass of hot water
– 1 tablespoon of camelina oil
– Penja pepper (or one of your choice)

 

Directions

 

– Carefully wash the plantains, cut their ends and peel them by making one or two slits along the length and gently removing the peel.
– Cut the plantains into small pieces
– Put the pieces in a saucepan with1 glass of water
– Bring to a boil over a high heat for about 10 minutes
– Mash the warm pieces of plantain with a fork in a salad bowl
– Add camelina oil and pepper and mix well
– plate

4) Mashed cassava with butter and paprika

Preparation time: 10 minutes
Cooking time: 20 minutes

 

What you’ll need

 

– 1 cassava tuber around 500g
– 2 glasses of hot water
– 1 piece of butter around 20g
– Penja pepper (or one of your choice)
– Salt
– 1 tablespoon of sweet paprika

 

Directions

 

– Cut the ends off the cassava and cut into sections
– Peel the cassava by sliding the knife between a slit and the flesh and lift as if it were tree bark
– Divide the sections into 2 and remove the filament at the center
– Wash the sections with water and cut into small pieces
– Put the pieces in a saucepan filled with 2 glasses of hot water
– Bring to a boil over a high heat for about 20 minutes
– Mash the hot pieces of cassava, butter and paprika with a fork in a salad bowl
– Salt and pepper to taste
– plate

 

5) Mashed garden vitelotte potatoes with salted butter and cumin

Preparation time: 10 minutes
Cooking time: 25 minutes

 

What you’ll need

 

– 1 dozen vitelotte potatoes (purple potatoes)
– 4 glasses of hot water
– 1 piece of butter around 20g
– Penja pepper (or one of your choice)
– Salt
– 1 tablespoon of cumin

 

Directions

 

– Wash the potatoes (I had to do this a couple of times, they were caked in dirt !!!)
– Cook the potatoes in their jackets (with their skin) for 25 to 30 minutes. This will allow them to take on a magnificent uniform color
– Let them cool a little and remove their skin
– Mash the potatoes with a fork in a salad bowl with the butter
– Salt, pepper, add cumin and mix well
– plate

 

Tips and twists

 

** Quenelles (presentation)
Take a bit of mash with your spoon
Shift the mash from spoon to spoon and mould it into an egg shape
Once the quenelles are formed, put them delicately on your serving dish
The quenelles allow for original presentations for your dishes.

 

** You can replace the camelina oil with cottonseed or peanut oil, and the walnut oil with a nut-scented rapeseed oil

 

** The red macabo (new cocoyam for those who don’t know it) can be used in place of the vitelotte potatoes
* https://regime.ooreka.fr/astuce/voir/301767/vertus-de-lhile-of-cameline.

Translation from french by Sally Vusi. HERE french version