Eswatini (Swaziland) • Africa • easy • 55 mins
Eswatini (Swaziland) Amadumbe
Description
Amadumbe, also known as taro, is a staple root vegetable in Eswatini, often enjoyed for its starchy texture and nutty flavor. It holds cultural significance as a traditional food source, commonly prepared during family gatherings and celebrations.
Ingredients
- 1 kg amadumbe (taro root)
- 2 tablespoons salt
- 2 tablespoons butter or margarine
- 1 cup milk or coconut milk
- Fresh herbs (optional, for garnish)
Instructions
- Begin by washing the amadumbe thoroughly to remove any dirt.
- Peel the amadumbe and cut them into even-sized pieces for uniform cooking.
- Place the peeled pieces in a large pot and cover with water. Add salt to the water.
- Bring the pot to a boil over medium heat and cook for about 30-40 minutes, or until the amadumbe are tender and can be easily pierced with a fork.
- Drain the water and return the amadumbe to the pot.
- Add butter or margarine and milk (or coconut milk) to the pot.
- Mash the amadumbe until smooth and creamy, adjusting the consistency with more milk if necessary.
- Serve warm, garnished with fresh herbs if desired.
Nutritional Information
Calories: 200 per serving
Servings: 4
Dietary: gluten-free, vegan, vegetarian
⚠️ Allergens: dairy
Health Benefits
Amadumbe is rich in dietary fiber, which aids digestion and promotes gut health. The taro root is an excellent source of complex carbohydrates, providing sustained energy, while coconut milk adds healthy fats and enhances the dish’s creamy texture. As a gluten-free and vegan option, it caters to diverse dietary needs, making it a wholesome choice for various cultural diets in Eswatini.
Cultural Significance
Amadumbe is not only a source of nutrition but also a symbol of resilience and sustenance in Eswatini. Traditionally, it is often grown in home gardens and is associated with family and community gatherings, reflecting the agricultural heritage of the region.
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