Chilli mash

Serves: 4

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• 1 kilogram(s) medium-sized potatoes
• 1  or 2 fresh red medium or hot chillies
• 2 tablespoon(s) sunflower oil
• 2 clove(s) garlic, thinly sliced
• Quarter teaspoon(s) asafoetida
• 1 handful coriander leaves, finely chopped
• juice of 1 lime
• salt

Method

1. Boil the potatoes in their skins until tender, then pass through a ricer or peel and mash. Chop the chilli flesh very finely, discarding stems and seeds. Heat the oil in a small pan and fry the garlic with the asafoetida until the garlic is lightly coloured.
2. Tip the oil into the mashed potato, add the chopped chilli, chopped coriander leaves, lime juice and a pinch of salt. Mix well, check the seasoning, and serve at once. Recipe by Shona Crawford Poole

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