Page 51 - Through the eyes of an African chef

Amadumbe curry
Always choose a small size amadumbe as they cook quickly and are more tasty.
INSTRUCTIONS
Boil amadumbe in enough salty water to cover, until soft and cooked (amadumbe are generally softer than potatoes). Drain and cool before peeling.
In 2ml oil, sear the cooked and peeled amadumbe whole, until light brown.
In a medium pot, heat remaining oil, then add onion and garlic. When onion is translucent, add spices and cook for 2 minutes. Gently mix in amadumbe. After 5 minutes, add the tomatoes. Season well. It should be ready in 15–20 minutes.
TO SERVE
Serve with rice or meat.
INGREDIENTS
900g amadumbe
Salted water, to cover
15ml canola oil
1 onion, chopped
1 garlic clove, crushed
5g cumin
4g curry powder
1 cinnamon stick
200g diced or canned tomatoes Salt and pepper to taste
THROUGH THE EYES OF AN AFRICAN CHEF
SERVES 4
PREPARATION TIME 5 MINS COOKING TIME 30 MINS
[ chapter two ] MAINS AND SIDE DISHES 49