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Madhumbe wedges

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

  1. 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.

  2. Preheat oven to 450 degrees. Lightly grease two large baking sheets.

  3. Whisk together oil and spices. In a large bowl, toss madhumbe wedges in oil and seasoning mixture to coat well.

  4. 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.

  5. Serve madhumbe with tomato sauce (ketchup).

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