I do not like madhumbe(taro root). They are starchy and sticky in your hands. My mom used to buy them and cook them for breakfast, I tried and just could not get into them. When my mom brought madhumbe home, I just would not be hungry at breakfast, lol!
So there is a new show in Zimbabwe called Battle of the Chefs. It is the Zimbabwean version of Chopped(On Food Network). The format is slightly different but I enjoy watching it because of the familiar accents and ingredients. You can watch some of it here:
On some episodes the chefs are shown a dish by one of the judges that they must replicate. On one of the episodes they were shown how to make butternut and madhumbe mash. This made me realise that if perhaps are added some flavours to madhumbe I would actually enjoy them.
- 1 tablespoon olive oil
- 1 onion, coarsely chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 apple, chopped
- 2 cloves garlic, grated
- 1 teaspoon thyme
- salt and pepper to taste
- 1 tablespoon fresh ginger, grated
- 1 lb taro root, peeled, chopped
- 2 cups chicken stock
- 5 sage leaves, chopped
- 1 cup cooked chicken
- 1 can coconut milk
- Heat the oil in a large saucepan over medium-high heat before adding the onion, carrots and celery, apple and garlic. Cook until the onion becomes translucent.
- Add the ginger, garlic and thyme. Cook for a minute before adding the taro root.
- Toss the taro root in the oil and cook for 5 minutes. Add the chicken stock and bring to a boil before reducing the heat to lower. Cook for 30 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.
- Pour the soup into a blender and blend until smooth. Blend until smooth.
- Return to saucepan and add the coconut milk and cooked chicken. Serve hot.