I introduce to you the Reggae Potato…… ‘The what potato?’ I hear you ask….. The Reggae Potato! ……. Tropically delicious crispy potato skins, stuffed to overflowing with mashed potato which has been infused with coconut milk and mixed with black eyed beans, sautéed onions, garlic and corn…. all shot through with a mingling of lime, Caribbean spices and chilli flakes and topped with an (optional) sprinkling of cheese…… Lush!
The origins of the Reggae Potato? …….. A VW Golf driving on the M1, heading North with two noisy 10 year olds singing and giggling loudly in the back…..
The Reggae Potato my dear readers, is the result of a crazy, made up song which drove me to such distraction on a recent trip to the Peak District, that I ended up developing a recipe to go with it!
I have no idea how the song got going in the first place, but within a matter of hours of leaving home, it had a full set of (completely bonkers) 10 year old lyrics, complete with Jamaican(ish) accent, which was incessantly repeated (along with another made-up poem about a bean deciding who he should leave his pension to when he died….. I kid you not….. ‘Little Billy-Jean’ is apparently getting it….) for 4 full days…….
That was 2 weeks ago and I still can’t get the darn things out of my head!
I will spare you the full set of lyrics…… I would hate to be responsible for anyone else’s insanity….., but basically the song went through a full range of possible cooked potato options, before suggesting there was one we didn’t yet know about….. the ‘Reggae Potato’. It was described well enough to include Jamaican spices and ‘a little man plait’ (which I am assuming refers to dreadlocks)…….. I chose not to add that to the ingredients list(!)…… and was put ‘in the oven’ to cook.
So what does any (now deranged) parent do with such information? We do some internet research into what flavours and ingredients might go into such a dish if it were to have Jamaican origins and then we turn those ingredients into an experimental meal.
Yep….. A darn tasty and very delicious meal at that. So tasty, that I couldn’t keep it to myself…
So next time you have your kids driving you mad with their shouting, singing and story-telling (however noisy, repetitive and irritating it might be), listen very carefully to the creativity that lies beneath…. they may just be giving you the inspiration for a fantastic new recipe!
I am sharing my Reggae Potatoes with the following blog link-ups :
Meat Free Mondays with Tinned Tomatoes (who has just been shortlisted for the Good Housekeeping Award). Good Luck Jacqueline!
Recipe of the Week with A Mummy Too.
And finally….. Brilliant Blog Posts with Honest Mum.
Reggae Potatoes (4 servings)
¼ teaspoon ground allspice
a good grate of nutmeg
3 to 4 large pinches of dried chilli flakes
2 to 3 tablespoons coconut milk
grated cheddar cheese (optional)
ground black pepper
to serve :
soured cream and lime
- Pre-heat the oven to 200 C/400 F/Gas 6.
- Put a little olive oil on your hands and rub into the skin of the potatoes with a little salt. Prick the potatoes a couple of times with a sharp knife/fork and place in the oven to cook for about 40 minutes or until well-baked.
- While the potatoes are baking, make the rest of the filling mixture : sauté the onion and garlic in a saucepan over a medium heat, until soft and beginning to brown.
- Add the corn and stir through, continuing to cook for a couple more minutes.
- Add the beans, lime juice, spices, a sprinkle of salt and chilli flakes and heat through thoroughly, stirring from time to time. Remove from the heat and set aside.
- Remove the potatoes from the oven and allow to cool slightly, before cutting each in half and scooping out the potato flesh into a large bowl. Set the skins aside.
- Mash the potato with the coconut milk and then add the rest of the filling and fold through until evenly combined.
- Use the mixture to load the potato skins and place them on a baking tray.
- Sprinkle a little grated cheese on top of each potato half and add a good grind of black pepper.
- Place the potatoes back in the oven and bake for a further 20 minutes until thoroughly hot, with crispy skins and melted cheese.
- Serve with soured cream and a squeeze of lime.