Page 26 - Through the eyes of an African chef

THROUGH THE EYES OF AN AFRICAN CHEF
Creamed spinach-stuffed amadumbe
INGREDIENTS
For amadumbe
640g medium-sized amadumbe Water to cover
Salt to taste
For the sauce (roux)
50g butter
1 clove garlic, crushed into a paste 50g flour
500ml milk
Pinch of nutmeg
Salt and pepper to taste
130g cheddar cheese
For the spinach
300g cooked spinach
INSTRUCTIONS
For amadumbe: In a pot, boil amadumbe in enough salty water to cover them. When cooked (soft but still firm, like a potato), remove from heat and cool. Gently peel amadumbe and core the middle with a melonballer.
For the sauce (roux): In a medium saucepan on medium heat, melt the butter; add garlic, then slowly whisk in the flour until the roux has a cookie smell, then add milk. Season your sauce with nutmeg, salt and pepper while stirring, add cheese and cook for 5 minutes.
For the spinach: Blanch the spinach. Then dry it (I generally squeeze the water out with my hands) and roughly chop it up.
TO SERVE
In a bowl, combine the sauce and spinach until moist, but not too wet from the sauce. Spoon the creamed spinach into each cored vegetable without overfilling. Serve hot as canapés.
SERVES 4–5 PREPARATION TIME 10–15 MINS COOKING TIME 40–50 MINS
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STARTERS AND CANAPÉS [ chapter one ]