Amadumbe just as versatile as potato and cabbage

 Which vegetable is the most versatile? This is a debate social media users engaged on recently.

Opinions differed of course, with some people putting up avocado. To this I say we wouldn’t be going through a global shortage scare every few months if it wasn’t so versatile!

From salads to dessert avocado can be used. Cabbage also made it to the list.

Potatoes were another contender and that vegetable has been featured prominently on these pages.

A lot more vegetables could have ended up on that list; with a little bit of imagination and the help of spices and seasoning, you can reimagine nearly any vegetable. Something that 25-year-old chef, Lerato Zondi, who lives in Thornton in Cape Town embodies.

Zondi is the owner of Otarel eats which provides a catering service for events and custom-made cakes.

Zondi has an intriguing amadumbe (root vegetable) crisp recipe that shows this often put-aside vegetable in a new light.

She says she came up with this recipe because her little sisters didn’t like the texture of amadumbe.

“Cooking food using different techniques not only helps change the structure, but also has a great influence on how foods tastes. A great way to introduce your children to various vegetables is to adapt the cooking method and incorporate vegetables in sneaky ways. This is one of them,” Zondi says.

Here is her recipe for amadumbe crisps:

Ingredients:

10 amadumbe

1 can whole peeled tomato

1 clove fresh garlic, crushed

½ sprig of rosemary

1 onion, chopped

Cooking oil

Salt & pepper

Siracha

 Method

Thoroughly wash the amadumbe.

In a bowl of cold water peel the vegetable with a peeler and discard the skin.

Shave the vegetable using a peeler or mandolin if you have until you have fine strips/shavings

Rinse shavings in cold water until water runs clear.

Pat shavings dry using a kitchen paper towel making sure they are as dry as possible.

Heat oil in a pot over medium temperature. Test the oil by dropping in a peel. When it starts to sizzle this means the oil is ready.

Drop a handful of peels in the oil at a time, moving them around with a slotted spoon.

Once they are crispy remove from the oil and drain on a dry paper towel.

Lightly season with salt and pepper.

For the sauce:

Sauté the chopped onion, garlic and rosemary in a little oil.

Once onions are translucent, add the whole peeled tomatoes and simmer until they start to break down.

Remove and blend with a hand blender, then add back into the pot until the residual liquid starts to reduce into a thicker paste.

Add siracha and salt to taste.

Something else that requires imagination is soup, many have been scarred by watery, flavourless offerings masquerading as soup.

There are so many variations of the dish, from beer soup to hangover soup, menudo, which originates from Mexico.

The main ingredient in the soup is cow’s stomach which is simmered gently for hours to create rich and meaty flavours.

For those who are fans of soup, here are two recipes from Capsicum Culinary Studio for you to try:

Thai-inspired Pumpkin Soup

(serves 6)

Ingredients:

1 medium sized pumpkin

1 large onion, roughly chopped

2 tbsp Thai red curry paste

2 tbsp lemongrass

1 litre vegetable stock

400ml coconut cream

Method:

Pre-heat oven to 180°C. Cut pumpkin in half and place on a baking tray in the oven for 30 minutes or until soft

Add a little oil to a large pot chopped and toss in the chopped onion and the curry paste and sauté on medium-high heat until onion softens.

Add the lemongrass, stock and coconut cream.

When ready, scoop the cooked pumpkin off the skin and add to the pot, simmering for 15 minutes.

Turn off the heat allowing soup to cool. Season with kosher salt and ground black pepper.

Blend, using a stick blender, until smooth and creamy and reheat briefly before serving.

Broccoli & Cauliflower Soup

Ingredients:

1 onion

1 tsp olive oil

½ medium broccoli, chopped

½ medium cauliflower, chopped 

1 litre vegetable stock

1 garlic clove, finely chopped

1 tbsp Dijon mustard

Maldon sea salt and ground black pepper

1 tsp thyme, fresh or dried

1 tbsp basil, fresh or dried

175ml cream

Shallots (optional)

Feta cheese (optional)

Method:

Chop the onion, place it in a big pan with the olive oil and cook on a low-medium heat for 3 minutes. Add the chopped garlic and cook for another minute.

Roughly chop the broccoli and cauliflower. (Save a few broccoli florets for garnishing.)

Place the broccoli and cauliflower into the pan, add the stock and simmer for 15 minutes.

Turn off the heat and add the cream. Then add thyme, basil and mustard and stir well to incorporate the flavours

Blend with a hand blender.

Ladle into soup bowls and garnish with small florets of steamed broccoli and finely chopped shallots or crumble feta cheese on top for a creamy finish.