Madumbi’s are an indigenous starchy vegetable commonly found all along the eastern regions of South Africa, believed to originate from South Asia and South India. A potato-like tube, its taste resembles a sweet potato. It has a rich earthy flavour and a starchy flesh.
Two recipes to try with your Madumbi’s
Madumbi’s with parmesan
Scrub 4 madumbis under running water. Bring water to the boil, add madumbis and cook for 10 – 15 minutes, then drain. Slice and season with salt, pepper and 2 T olive oil. Then toss in150g salted butter and 25g Parmesan cheese and sprinkle with chopped parsley. Serve with hot stews and curries.
- 6 madumbi’s
- 200g salted butter
- Small bunch of spring onions, white and pale green parts only, finely sliced
- 2 cloves of fresh garlic, peeled and crushed
- 250ml cream little milk, to thin the mixture
- Himalayan salt and milled black pepper
Bring a pot of salted water to the boil, and add a slice of lemon, peel and all.
Skin the madumbis using a potato peeler and cut them into small chunks. Put the chunks in the boiling water and boil until completely tender (about 30 minutes, depending on the age of your madumbis), skimming off any grey foam as it rises. Drain the chunks in a colander and set aside for a few minutes to cool and dry out. In the meantime, heat the butter in a deep pot and add the sliced spring onions and the garlic. Allow to cook, very gently, for a few minutes, or until the onions are softened, but do not allow them to brown. Tip the cooked madumbis into the buttery spring onions and, using a potato masher, mash over a medium heat until smooth. (If you’d like a perfectly silken mash, put madumbis through a potato ricer first).
Add all the cream, and just enough milk to make a creamy mixture. Don’t over-beat, or your madumbis will become sticky. Season well with salt and pepper. Pile the piping-hot mash onto a big platter – or on to individual plates – in a big volcano-like cone. Make a hollow in the top of the cone and fill it with a few cubes of cold butter. Scatter with a little more sliced spring onion.
Good with steak, boerewors and chicken. Serves 6 as a side dish.