👨‍🍳 Zubereitung

1. 1

   Prepare the Amadumbe: Thoroughly wash the amadumbe. Using a sharp knife or a peeler, carefully peel away the tough outer skin. Cut the peeled amadumbe into uniform cubes, approximately 2-3 cm (1-inch) in size. This ensures they cook evenly. Discard any bruised or damaged parts.

   ⏱️ 15-20 minutes
2. 2

   Boil the Amadumbe: Place the cubed amadumbe in a large pot. Add enough cold water to cover the pieces by at least 2-3 cm (1 inch). Stir in 1 teaspoon of salt. Bring the water to a rolling boil over high heat.

   ⏱️ 5 minutes
3. 3

   Simmer until tender: Once boiling, reduce the heat to medium-low, cover the pot, and let the amadumbe simmer gently. Cook for 30-40 minutes, or until the amadumbe cubes are fork-tender. You should be able to easily pierce a cube with a fork or knife with little resistance. Avoid overcooking, which can make them mushy.

   ⏱️ 30-40 minutes
4. 4

   Drain and serve: Carefully drain all the cooking water from the pot. You can serve the amadumbe whole, as is, or proceed to mash them. If serving whole, place the hot amadumbe back into the empty pot or a serving dish. Add the softened butter and a pinch of salt. Gently toss to coat the amadumbe with butter. Taste and add more salt if needed.

   ⏱️ 2 minutes
5. 5

   Mash (Optional): If you prefer mashed amadumbe, return the drained, hot cubes to the pot. Add the softened butter and salt. Using a potato masher or a sturdy fork, mash the amadumbe until you reach your desired consistency. You can leave it slightly chunky or mash it until smooth. Taste and adjust seasoning with salt.

   ⏱️ 5 minutes