Taro (cocoyam) corms boiled until soft and nutty, peeled and eaten with tea or alongside a relish.
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Ingredients
🥔1kg madhumbe (taro), scrubbed
🧂1 tsp salt
💧Water to cover
🥜Peanut butter or a vegetable relish, to serve (optional)
🍵Tea, to serve
Method
Serves 2
1
Wash the taro well. Wear gloves or oil your hands if handling it raw, as the skin can irritate.
2
Put it in a pot, cover with water and add the salt.
3
Bring to the boil and simmer for 30–45 minutes until a knife slides in easily.
4
Drain and leave until cool enough to handle, then peel off the skins.
5
Serve warm with tea, peanut butter or a relish. Always cook taro thoroughly before eating.
✓ What Makes it Authentic
Madhumbe are grown in the wetter eastern highlands of Zimbabwe around Manicaland and are a traditional breakfast or snack, much like boiled sweet potatoes.
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