POTATO PORRIDGE RECIPE BY ANDRELLA'S BLOG

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Hey everyone happy weekend, with the release of #chunli I found a very awesome way to spend my weekend with my beats ðŸ’•. 
Today's recipe is potato porridge, naturally we fry, boil and even bake potatoes but today I have a way which you probably know of, which is making potatoe porridge. Here's the recipe which can be used for both Irish and Sweet potatoes.
Ingredients:

  • 1 bag potatoes, peeled and diced
  • 120g tomato purée
  • 2 medium shallots, finely chopped
  • 3 tablespoons vegetable stock
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon curry powder
  • 1/4 teaspoonn dried thyme
  • Vegetable leaves or parsley leaves
  • 12 medium prawns, peeled
  • 3 tablespoons sunflower oil
  • 1 teaspoon chilli powder
  • 1/4 teaspoon garlic powder
Directions
  1. Place the potatoes into a large saucepan and pour in just enough water to cover. Let it boil until the water is halfway dry.
  2. Add the tomato puree, onions, stock, pepper, curry and thyme then cover and allow to cook until tender over a medium heat, about 10 to 13 minutes you can add little water if the bottom gets dry
  3. When the potatoes are soft enough but not too soft, mash them, or if its your chioce you could still leave it whole 
  4. Add the parsley leaves, peeled prawns, sunflower oil, chilli powder and garlic powder. Gently stir and add little water if you feel its too thick, then let it boil with low heat 
  5. Gently stir through again, and serve.


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