Page 56 - Through the eyes of an African chef

THROUGH THE EYES OF AN AFRICAN CHEF
Amadumbe gnocchi served with ostrich fillet
INGREDIENTS
For the sauce
50g butter
1 clove garlic (chop and paste) 50g flour
750ml milk
1⁄4 teaspoon nutmeg
Salt and pepper to taste
20g gorgonzola cheese
For the gnocchi
800g amadumbe
Salted water, to cover amadumbe 300g flour and extra to dust
1 egg
For the meat
250–300g of ostrich fillet per person
Garnish
Basil leaves
SERVES 4 PREPARATION TIME 30–40 MINS COOKING TIME 30–45 MINS
I created this recipe out of frustration in cookery school when I had unsuccessfully tried to suggest meals for an African Renaissance event the school was hosting. I had tasted potato gnocchi a few times and felt amadumbe, with its natural nutty flavour, would make a very tasty alternative. I started making it at home and later cooked it for friends and clients. It’s been a winner!
INSTRUCTIONS
For the sauce (roux): In a medium-sized, thick-base saucepan, melt the butter on a low heat. Add garlic, then slowly whisk in the flour until the roux has a cookie smell. Slowly whisk in the milk while cooking. Season the sauce with nutmeg, salt and pepper and stir. Add gorgonzola cheese and cook for 5 minutes.
For the gnocchi: In a large pot, add water and boil amadumbe with its skin on until soft, for about 15–20 minutes. Drain, peel and mash while still warm using a potato ricer, or a fork, and then squeeze them through a sieve.
On a floured countertop, mix amadumbe, seasoning and flour, forming a mound. Make a well in the centre and crack the egg into it. First, use a fork to combine everything, then use your fingertips to bring it all together to form a dough. Avoid too much flour and over-kneading. Shape into a wide, but long, rectangle. Cut the dough lengthwise into 10 pieces about 25cm long. Roll each long piece with spread fingers into an even rope. Cut each piece into 2.5cm sections using a sharp knife or pastry cutter. Keep in a cool dry area, preferably overnight. Gently shake away excess flour before cooking. In a large pot of salted boiling water, cook the gnocchi for 2–4 minutes. They will float to the top when cooked. Remove with a slotted spoon and toss in the sauce in a large saucepan for 2 minutes.
For the ostrich fillet: Preheat oven to 200°C. Lightly smear the fillet with oil and sear on a hot grill. Move off the heat and season with
pepper. Add a small knob of salted butter
and place in the oven, letting the fillet cook
to your preferred state of readiness.
TO SERVE
Serve on a plate with gnocchi and garnish with basil leaves.
Rare: 2.5 minutes per side
Medium rare: 3–4 minutes per side Medium: 3.5–5 minutes per side Medium well: 5–6 minutes per side
54 MAINS AND SIDE DISHES [ chapter two ]