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Amadumbe and Rainbow Corn

Episode 9 Recipe

Serves 2



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


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



  • 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


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


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


  • 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


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


  1. Preheat oven to 170°
  2. Beat the sugar and eggs until light and fluffy and then add all the rest of the ingredients. Mix well.
  3. Pour or spoon into a greased 2 litre ovenproof dish.
  4. Bake for 35-40 minutes, until the top is nicely browned and it is cooked through.
  5. While it bakes make the sauce by simmering all the ingredients together for 5 minutes.
  6. 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.
  7. Serve warm with custard, mascarpone or ice cream.