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Madhumbe (Taro root) Puffs

Princess Tafadzwa

Each time I type madhumbe, I think of Madhumbe in the Gringo series. If you were in Zimbabwe in the 90s you know who I am talking about but just in case you have no idea who I am talking about see this clip:

For the record, I think Enock Chihombori who wrote the Gringo series is one of the best writers in Zimbabwe.

Now that is out of the way, I made madhumbe puffs for breakfast. As it happens not everyone in this house is amused with my ‘experiments’ when it comes to food so I usually end up with leftovers. Like the mashed madhumbe from last week.  I did not want to trash them so I used them again this morning.

While this recipe manipulates madhumbe several times I have convinced myself without any scientific data to back it up, that these puffs will be healthier compared to regular potatoes.  I came to this conclusion since madhumbe have a lot more nutrients compared to potatoes when they are raw. For me, this recipe is one of those where you bring inexpensive ingredients to make something delicious.

The challenge for me, whenever I write a recipe that needs an oven, is that there are so many people in Zimbabwe without an oven or it’s too expensive to use an oven who will not be able to make this recipe as I have written it. There are ways, of course, to bake without an oven but I think its just not convenient enough. I don’t have a solution, just something I always think about.Here is the recipe I used for the  puffs

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Madhumbe Puffs

Ingredients

  • 2 eggs
  • 1 cup shredded sharp Cheddar cheese
  • 2 tablespoon chopped chives
  • Salt and pepper to taste
  • 3 cups mashed madhumbe
  • 1/4 cup sour cream
  • 1/4 cup cooked and chopped turkey bacon

Instructions

  1. Preheat oven to 400°F. Spray wells of a cupcake pan with non-stick spray.
  2. In a medium bowl, whisk the eggs. Mix in cheese, chives, sour cream, bacon and chives. Add madhumbe(taro root) to bowl, and season with salt and pepper, to taste. Mix well.
  3. Spoon into cupcake pan wells, just below full.
  4. Bake for 25-35 minutes until they pull away from the sides of the cups and are golden brown.
  5. Remove from oven and let cool 5 minutes in pan. Serve with sour cream or plain yogurt.
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