Amadumbe crisps

Thoroughly wash the madumbe.

In a bowl of cold water peel the vegetable with a peeler and discard the skin.

Shave the vegetable using a peeler or mandolin if you have until you have fine strips/shavings

Rinse shavings in cold water until water runs clear.

Pat shavings dry using a kitchen paper towel making sure they are as dry as possible.

Heat oil in a pot over medium temperature. Test the oil by dropping in a peel. When it starts to sizzle this means the oil is ready.

Drop a handful of peels in the oil at a time, moving them around with a slotted spoon.

Once they are crispy remove from the oil and drain on a dry paper towel.

Lightly season with salt and pepper.

For the sauce

Sauté the chopped onion, garlic and rosemary in a little oil.

Once onions are translucent, add the whole peeled tomatoes and simmer until they start to break down.

Remove and blend with a hand blender, then add back into the pot until the residual liquid starts to reduce into a thicker paste.

Add sriracha and salt to taste.

Recipe reprinted with permission from Chef Lerato Zondi, follow along on Instagram.