While we cook all year round, this is the season in which we enter into a cooking frenzy. In addition to preparing our daily regular meals, we also have to cook to entertain and for the potluck events we will attend. Some of us will be able to get away with making our “specialties”, you know, that one dish for which we are well known and on other occasions, we will be scratching our heads wondering what the heck to make.
The holidays are all about tradition so I rarely fuss about trying new dishes. I find that task to be stressful at this time of the year with everything else one has to do; therefore, I opt to add twists and switch out one ingredient or ingredients for others.
Such is the case with this mashed tania. Tania is a ground provision that looks like eddo but is not. The skin on tania while hairy, tends have a shine as opposed to the eddo that is matted and hairy.
This year, how about mixing and switching things up like I did here. Instead of using regular English potatoes to make mashed potatoes, I used tania. Each ground provision used this way will yield different textures when cooked and mashed, in this case, tania is
