Recipe: Amadumbe salad
We're back with another tasty recipe from East Coast Tables: The Inland Edition. This time we visit the Zen Africa Chef Academy at the beautiful Mariannhill Monastery.
We're back with another tasty recipe from East Coast Tables: The Inland Edition.
This time we visit the Zen Africa Chef Academy at the beautiful Mariannhill Monastery.
Local through and through, this beautiful and substantial Amadumbe salad with avo and pineapple salsa recipe was dreamed up by chef Fatima Stanley.
The recipe is featured in our new cookbook, East Coast Tables: The Inland Edition.
Ingredients:
500g amadumbe
Salsa:
1/2 red onion, finely chopped
1/2 ripe pineapple, peeled, finely chopped
1 small, ripe avocado, cubed
fresh dhania, roughly chopped
Dressing
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp balsamic vinegar
1/2 tsp brown sugar
1/2 tsp mustard
1/4 tsp salt
Freshly ground black pepper
Dhania/coriander leaves
Method:
Boil amadumbe in lightly salted water until cooked, but still firm. Plunge into cold water and peel. Slice thickly, place on serving plate. Mix salsa ingredients. Combine dressing ingredients in a jar, shake to amalgamate. Add to salsa. Spoon onto amadumbe, garnish with dhania leaves.
Watch the video below for the step-by-step 'how to' guide.
East Coast Tables: The Inland Edition is available at all good book stores.