Page 27 - Through the eyes of an African chef

Chakalaka-filled amadumbe
INSTRUCTIONS
For amadumbe: Boil amadumbe in enough salty water to cover until soft and cooked but still firm, like a potato. Drain and cool before peeling. Core the middle with a melonballer.
For the chakalaka: Carefully core the peppers, removing just the central stalk. Cut in half and deseed. Hold the peppers flat on the chopping board and cut lengthways into julienne strips, 3mm in width (thin strips). If the peppers are long in shape, you may want to cut each section in half to shorten the strips.
Chop the garlic and crush it into a paste with your knife, or use a pestle and mortar.
Pour oil into a medium-sized pot over a medium heat, then stir in the chopped onion and the garlic. Cook until soft, then add the spices and cook for a further 2 minutes. Add the grated carrot and the peppers. When the carrot is soft, add the baked beans and season with salt. Simmer for 10 minutes.
TO SERVE
Gently spoon the chakalaka into the cored amadumbe and garnish with parsley. Serve as hot or cold canapés.
INGREDIENTS
For amadumbe
640g medium-sized amadumbe Water to cover
Salt to taste
For the chakalaka
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
2 cloves garlic
20ml olive oil
1 large onion, chopped
5g ground cumin
3g curry powder
1 large carrot, grated
410g baked beans in tomato sauce Salt to taste
Parsley leaves to garnish
THROUGH THE EYES OF AN AFRICAN CHEF
SERVES 4–5
PREPARATION TIME 20–30 MINS COOKING TIME 40–50 MINS
[ chapter one ] STARTERS AND CANAPÉS
25