Creamy amadumbe and basil pesto mash
|200 ml||full cream milk|
|3 tbsp||basil pesto|
|salt and black pepper — to season|
Peel the skin off and place them in a salt bath for a good 20 min. (This process helps to reduce the starch in the Amadumbes)
Boil Amadumbe for 30 to 45 min until soft.
When they are soft, let them cool down before you can mash them.
Place in a bowl and mash them until smooth.
Mix in the cream, pesto, milk and continue mashing until smooth,
Season with salt and pepper, then serve.
Recipe reprinted with permission from chef Marcus Modimokwane.