review of Tubers

by Matti Hanisch
(Germany)

This indeed is the kind of food that takes me back to Africa.
sweet potato, cassava, yams, green bananas or kikwaa
salt to taste
Preparation
-peel the tubers or fruits
-Wash thoroughly
-Put them in the cooking pot, add water to cover
-Boil (boil cassava twice)
-Drain water
-Serve with tea

The tubers can also be boiled or roasted with coverings intact

Sweet potato sausages
ingredients
-2 medium sized sweet potatoes
-1kg sausage meat/ skinned sausages
-Enough cooking oil
-1 tsp traditional salt

Preparation
-Grate the sweet potatoes to very small sizes and mix them with salt and a kilo sausage meat or 8 skinned sausages and shape into flat round cakes
-Heat the cooking oil in a frying pan and fry them for 5 minutes until golden brown on both sides
-Serve hot with tea

Sweet potato/Pumpkin chapati
Ingredients
500gm wheat flour
250gm mashed pumpkin fruit or sweet potato
Traditional salt to taste
Enough cooking oil
Warm water

Preparation
-Mix dry ingredients in a bowl i.e wheat flour and boiled mashed pumpkin fruit/ sweet potato
-Add 5 tablespoon of oil and mix
-Add warm water little by little kneading to obtain soft dough
-Mould into small balls and roll out to a large circle using a floured pastry board
-Either shallow fry by ribbing a little oil on a frying pan and fry chapati turning on either side until it is ready or deep fry by placing the chapati in a pan of oil
-Pack the chapati in polythene bags when still warm to avoid hardeneing
-Serve with stew or tea

Hope to be back soon for more cassava recipes