Wednesday, 23 October 2013

Anchovy (indagara) and Mashed Potatoes

Anchovies locally known as (indagara) are used in most of the Rwandan dishes especially for gravy making.

They also give a salty but not fishy flavor to mashed potatoes, so do not hesitate to try this awesome recipe.

You will find anchovies everywhere in the nearest markets in Rwanda.

If you cannot find fresh chives, substitute it with the tops of green onions, finely chopped.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


>> 6 large (3-1/2 pounds) russet potatoes, peeled and cut into 1- inch pieces

>> 1 medium sweet onion, finely chopped

>> 3/4 stick (6 tablespoons) butter

>> 8 flat anchovies, drained and minced

 >> 1/4 cup chicken or vegetable broth

>> 1/2 cup heavy cream (or more – see instructions)

>> 1/4 cup minced fresh chives

>> 1/4 teaspoon white pepper


  1. Place potatoes in a steamer, cover, and cook until they easily break apart, 15 to 20 minutes.

  1. Meanwhile, gently saute onions over low heat in the butter until they are soft, but not browned.

  1. Stir in the anchovies and mash until they disintegrate into the onions. Stir in broth and cream. Heat to a simmer, but do not boil.

  1. Add steamed potatoes to the hot cream mixture and mash until somewhat smooth. Some lumps may remain.

  1. Fold in chives and white pepper. Add additional cream to obtain a consistency to your liking if need be.

  1. Gently reheat mashed potatoes over low heat if necessary.

Anchovy (indagara) and Mashed Potatoes


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