One of the things that put me off some healthy for me foods is the taste. I can not get past the taste of brown rice …….most of the times. Which is why I have tried to find a way to actual enjoy madhumbe. On their own like most Zimbabweans enjoy them, I just can not. I love that madhumbe are a healthier option to potatoes, now to get my son on to them.
Also in Zimbabwe madhumbe are usually for breakfast but I am trying to make them in ways you can enjoy for lunch or supper.
Madhumbe Wedges
ROasted madhumbe wedges.
Ingredients
- 3 pounds madhumbe
- 1/4 cup canola oil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
Instructions
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Rinse madhumbe and put in a saucepan and add water. Bring to a boil for about 10 minutes. Drain the water and peel the skin off madhumbe. Cut into wedges.
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Preheat oven to 450 degrees. Lightly grease two large baking sheets.
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Whisk together oil and spices. In a large bowl, toss madhumbe wedges in oil and seasoning mixture to coat well.
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Arrange madhumbe on prepared pans in a single layer. Roast madhumbe for 20-25 minutes (or until tender), flipping them and rotating pans halfway through baking. Season with additional salt, if needed.
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Serve madhumbe with tomato sauce (ketchup).
