Pilé de pommes de terre
Mashed potatoes and beans in red palm oil
Aussi écrit : pommes pilées, pilé pommes, pilé, tchou'h
What is it?
Cooked potatoes and beans, pounded together in a mortar into a smooth paste and generously dressed with palm oil, which gives it its yellow-orange colour. The pounding gives the dish its name. In the West black beans are used; red ones, easier to find, often replace them.
Where does it come from?
- West — Origin
It is eaten across the whole country.
Associated people(s) : Bamileke
Main ingredients
- Potatoes
- Black or red beans
- Palm oil
- Salt, chilli; onion and dried crayfish optional
What to eat it with
Eaten on its own, sometimes reheated in a pan with onions; grilled meat or fish can be added.
Origin and tradition
A simple, cheap and filling dish of the Bamileke of the West. In several villages it is eaten in the morning before heading out to work in the fields, for the energy it provides. There is a plantain variant, pilé de plantains.