Entree: South Africa – Zulu Cuisine – Amadumbe (Taro) (Boiled taro tubers, a starchy Zulu staple typically mashed or served with savory stews)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Total 2 hrs

Ingredients

- 2 lb (900 g) amadumbe (taro), scrubbed, trimmed, and halved if large
- 1 tsp (5 g) coarse salt, plus more to taste
- 2 tbsp (30 ml) unsalted butter
- 1/3 cup (80 ml) milk or cream
- 1/4 tsp (1 g) ground black pepper

Beef stew
- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (approx. 8 oz / 225 g)
- 3 cloves garlic, minced (approx. 0.3 oz / 10 g)
- 2 medium tomatoes, chopped (approx. 10 oz / 300 g)
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) beef broth
- 1 tsp (2 g) curry powder
- 1/2 tsp (2 g) ground coriander
- 1 bay leaf
- 1 tsp (5 g) brown sugar
- Salt and black pepper to taste

Greens and garnish
- 2 cups (60 g) fresh spinach, coarsely chopped
- 2 tbsp (8 g) chopped fresh parsley or cilantro
- 1 tbsp (15 ml) vegetable oil (for wilted spinach)

Instructions

1. Place the cleaned amadumbe in a large pot, cover with cold water, add 1 tsp (5 g) salt, and bring to a boil. Reduce heat and simmer until very tender when pierced with a fork, 25–35 minutes depending on size.
2. While the amadumbe cooks, heat 2 tbsp (30 ml) vegetable oil in a heavy pot over medium-high heat. Season the beef cubes with salt and pepper and brown in batches, about 3–4 minutes per side. Remove browned beef and set aside.
3. In the same pot, add the chopped onion and sauté until translucent, about 5–6 minutes. Add minced garlic and cook 30 seconds until fragrant.
4. Stir in chopped tomatoes and tomato paste; cook 3–4 minutes until tomatoes begin to break down. Return beef to the pot, add beef broth, curry powder, ground coriander, bay leaf, and brown sugar. Bring to a simmer, cover partially, and braise gently for 1–1.25 hours until beef is tender and sauce is reduced. Adjust salt and pepper.
5. When the amadumbe is tender, drain and return to the pot. Remove any coarse skins if desired, then add 2 tbsp (30 ml) butter and 1/3 cup (80 ml) milk. Mash to a creamy consistency and season with salt and 1/4 tsp (1 g) black pepper. Keep warm.
6. Heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Add chopped spinach and wilt quickly, about 1–2 minutes. Season lightly with salt and set aside.
7. To serve, spoon mashed amadumbe onto plates, place a generous ladle of beef stew alongside or over the tubers, top with wilted spinach, and sprinkle with chopped parsley or cilantro.
8. Serve hot with extra stew sauce on the side for spooning over the amadumbe.