AMADUMBE AND RAINBOW CORN

AMADUMBE GNOCCHI

INGREDIENTS
800g amadumbe
Salted water to cover amadumbe
300g flour and extra to dust
1 egg
1 cup parmesan and ricotta

METHOD

• Boil amadumbes for 20 minutes (skin on) until soft.
• Peel and mash while still warm, press through a sieve until smooth.
• In a large bowl or clean counter top mix amadumbes, seasoning, flour and ricotta and parmesan.
• Make a well and break the egg into the centre of the well
• Be careful to not over work the dough and to not add too much flour.
• Press together until a ball forms.
• Divide into four and roll each piece into a sausage.
• Cut each sausage into bite sized pieces.

PRAWN CURRY

INGREDIENTS
2 tbsp oil
1 onion, diced
2 tsp chilli and garlic paste
1 tbsp freshly grated ginger
2 tsp black mustard seeds
1 tbsp ground coriander
1 tbsp ground cumin
2 tsp turmeric
1 tsp cinnamon or 1 cinnamon stick
2 sprigs curry leaves
1 can tinned Italian tomato
¾ cup cream
12 beautiful large prawns
Salt and pepper to taste
1-2 Tbsp sugar
A handful fresh coriander
Fresh lime

METHOD

• Heat the oil and fry the onion until soft and golden.
• Add the chilli and garlic paste.
• Add the spices and cook for 2-3 minutes until fragrant.
• Add the canned tomato and simmer for 10 minutes.
• Add the cream and prawns and cook for 5 minutes.
• Balance the flavour by adding sugar, salt, pepper and fresh lime juice to taste.

MAIZE MEAL MALVA PUDDING

A great wheat and gluten free alternative to a south African favourite.

INGREDIENTS
200g brown sugar
2 eggs, at room temperature
1 tbsp smooth apricot jam, a little melted
250g rainbow maize meal (or any maize meal)
1 tbsp bicarbonate of soda
1 tsp salt
2 tbsp butter
125 ml milk
1 tbsp vinegar
2 tsp vanilla essence

SAUCE
½ cup cream
½ cup milk
¾ cup sugar
¼ cup butter

METHOD

• Preheat oven to 170°
• Beat the sugar and eggs until light and fluffy and then add all the rest of the ingredients. Mix well.
• Pour or spoon into a greased 2 litre ovenproof dish.
• Bake for 35-40 minutes, until the top is nicely browned and it is cooked through.
• While it bakes make the sauce by simmering all the ingredients together for 5 minutes.
• As soon as the pudding comes out the oven, prick it all over with a fork and pour the sauce over immediately. It looks like a lot but it will eventually be absorbed by the pudding so just be patient.
• Serve warm with custard, mascarpone or ice cream.

TAGS: recipes, Homegrown Tastes South Africa