Muisca-style Salted Cod and Potato Mash

Ingredients

In the Muisca adaptation of Brandade, the French dish, we incorporate traditional Andean flavors and ingredients. The original recipe typically uses olive oil, garlic, and cream, whereas the Muisca version focuses on the natural flavors of the salted cod and potatoes. Additionally, the Muisca cuisine emphasizes the use of local ingredients, so we incorporate Andean spices and herbs to enhance the dish's flavor profile. We alse have the original recipe for Brandade, so you can check it out.

• 500g (1.1 lb) salted cod 500g (1.1 lb) salted cod
• 500g (1.1 lb) potatoes, peeled and cubed 500g (1.1 lb) potatoes, peeled and cubed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 25g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Soak the salted cod in cold water for 24 hours, changing the water every 6 hours to remove excess salt.
2. 2.
   Drain the cod and place it in a large pot. Cover with water and bring to a boil. Simmer for 15-20 minutes until the cod is tender.
3. 3.
   In a separate pot, boil the potatoes until they are soft and easily mashed.
4. 4.
   Heat vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic. Sauté until golden brown.
5. 5.
   Drain the cod and remove any bones or skin. Flake the cod into small pieces.
6. 6.
   Add the flaked cod to the pan with the onions and garlic. Stir in cumin powder and paprika. Cook for 5 minutes, allowing the flavors to meld.
7. 7.
   Mash the boiled potatoes until smooth. Add the cod mixture to the mashed potatoes and mix well.
8. 8.
   Season with salt and pepper to taste. Garnish with fresh cilantro.

Treat your ingredients with care...

• Salted cod — Soaking the salted cod for 24 hours is crucial to remove excess salt and achieve the desired flavor. Be sure to change the water every 6 hours.
• Potatoes — Boil the potatoes until they are soft and easily mashed. This will ensure a smooth and creamy texture for the mash.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lime juice to the mashed potatoes before serving.
• Serve the Muisca Salted Cod and Potato Mash with a side of traditional Andean cornbread for a complete meal.
• If you prefer a spicier version, add a pinch of chili powder or a finely chopped chili pepper to the cod mixture.
• Experiment with different herbs such as parsley or oregano to add a unique twist to the dish.
• Leftovers can be transformed into delicious cod fritters by shaping the mash into patties, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Muisca Salted Cod and Potato Mash hot, garnished with fresh cilantro. Accompany it with a side of Andean cornbread and a simple green salad for a well-rounded meal.

Presentation advice

Present the Muisca Salted Cod and Potato Mash in a rustic clay bowl or on a wooden platter. Sprinkle some paprika and cilantro on top for an appealing touch. Serve with a side of cornbread and a colorful salad to create an enticing and vibrant presentation.