There are numerous names for this common vegetable. Locally, it is known as mufhungwe or madumbi, while in other areas of the world, it is known as taro or dasheen. Due to its widespread cultivation in tropical and subtropical regions of the world, it is also frequently known to as “the African potato” or “the potato of the tropics.” As a result, it thrives in the humid, subtropical environment of KwaZulu Natal (KZN).
Amadumbe potatoes contain more protein and minerals and nutrients than normal potatoes. Marcus Modimokwane, a private chef, reportedly told Food24 that he enjoys amadumbe for its variety and nutritional worth. However, Amadumbe is a challenging root vegetable to prepare because of its high starch content and lengthy cooking time, but they are also quite adaptable. They can be mashed, roasted, boiled, and added to stews.
Tricks To Use When Cooking Amadumbe;
• Have patience
They take a bit more time to cook. So, it’s best to always cook amadumbe for 45min to an hour to ensure that they are cooked through.
• Use a salt bath
It is preferable to prepare a salt bath with cold water and salt, using roughly 2 tablespoons for every 1 litre of water, claims Food24. As a result, the starch content of amadumbe is decreased.
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• Chop into smaller pieces
This guarantees that the amadumbe are cooked uniformly and cuts down on cooking time.
• Rinse under hot water
Always blanch amadumbe in boiling water for 10 minutes to start the cooking process before putting them in the oven while roasting.
Tips To Use When Cooking Amadumbes:
- A thin slice of lemon and lots of salt should be added to the boiling water because amadumbes have a tendency to turn brown while being cooked.
- Try mashing them with regular potatoes if you are unable to find amadumbes.
- Avoid over-puréeing them because that will make them somewhat sticky.