Brazilian Shrimp Vatapá
A thick Bahian cream of bread, coconut milk, shrimp, peanuts, cashews, and dendê oil. Makes 4 servings; times are approximate.
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Purées and mashes
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Ghanaian Plantain Eto
A Ghanaian mash of cooked plantain blended with palm oil and onion, served with peanuts and hard-boiled egg.
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Kenyan irio
A rustic mash of potatoes, peas and corn, finished with watercress and butter. Makes about 4 servings.
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Namibian Oshingali Black-Eyed Pea Purée
A smooth purée of peeled black-eyed peas, cooked and blended. Makes 4 servings; allow about 25 minutes of preparation and 20 minutes of cooking.
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Dominican Mangú
A smooth mash of boiled green plantains with butter, topped with red onion sautéed in vinegar.
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Puerto Rican Mofongo
Fried green plantains mashed with garlic and pork cracklings, then shaped into compact portions. Serves 6; times are estimates.
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Dutch boerenkool stamppot
A rustic Dutch mash of potatoes and kale, served with smoked sausage and bacon.
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Solomon Islands Taro Poi
A smooth paste of cooked taro and water, served freshly made as a side dish.
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