Amadumbe (Colocasia esculenta)

[et_pb_section][et_pb_row][et_pb_column type=”4_4″][et_pb_text]Amadumbes are also known as  eddoes, dasheen, taro, cocoyam (in Ghana), potato of the tropics and madumbi.  In Kwa Zulu natal they are a common vegetable and are rich in Vitamin B6 and potassium and dietary fibre.  In recent years they have become more popular through-out South Africa and are available in many chain stores and vegetable shops. They are cooked and eaten in the same way as potatoes, but take a lot longer.  You will need to cook them for at least an hour until they are soft. One word of warning is that they are poisonous if eaten raw. Amadumbe Mash Use as a side vegetable in the same way as you would use mashed potato. You will need about one per person. Scrub the amadumbes and place them whole, unpeeled in a pot of water. Boil until soft, which can take up to an hour. Drain and cool for about 10 minutes. Hold in a cloth and peel (or you can leave until completely cool and peel, and re-warm when mashed) Add milk and mash well.  You will need more milk than with normal potatoes to get the mash soft. Add some butter and season with salt and pepper Adding chopped chives, chopped parsley, basil pesto, sun-dried tomatoes or chopped olives give some interesting flavours[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]