- 8 Large Yukon Gold Potatoes
- 3 1/2 cups Cooked Red Kidney Beans (canned are fine for this recipe)
- 1/3 cup Ground Dried Crayfish – TFD suggests pureeing the purchased powder once through a food processor to obtain a very fine consistency
- 1 Medium Onion, Chopped
- 1 fresh Habanero Pepper, Pureed
- 1 Tbsp. dried ground Cameroon pepper powder (TFD Note – dried habanero powder can be substituted, if you must)
- 2 1/2 tsp. ground dried Alligator pepper (optional TFD addition, but recommended for a more ‘layered’ spicy flavor)
- 3 Tbsp. top-quality Palm Oil
- 1/4 cup low-salt chicken stock or homemade (preferred) (TFD change, original recipe was just water)
- 1/2 part grated chicken bouillon cube mixed with 1/2 part grated Nigerian Maggi cube, to taste (TFD change, original recipe called for salt)
- Peel and wash potatoes.
- Place potatoes in a pot and fill the pot with water. The level of water should reach the height of the potatoes halfway. Cook potatoes on medium heat. Gradually add water as needed to fully cook the potatoes.
- When the potatoes are fully cooked and there is no more water in the pot, change the setting of the stove to warm. NOTE: It is important for the potatoes to stay warm for pounding.
- In another clean pot, pour palm oil and place on a stove to heat up. Add onions into the pot and allow to fry. Note: DO NOT CARAMELIZE THE ONIONS!
- Add the beans, grated bouillon cube/Maggi cube mixture to taste, habanero puree, dried Cameroon pepper, optional dried Alligator pepper, dried crayfish, and chicken stock into the pot.
- Stir to mix all of the ingredients in the pot then cook on low heat to simmer for about 20 minutes. Once beans are fully cooked, add ¾ of the mixture into the pot of boiled potatoes.
- Begin to mash until the potatoes become soft and easy to mold. Carefully stir in remaining whole beans mixture, mold into an attractive shape on the plate (cookie cutters work well for complex shapes, which kids LOVE) and serve warm.