👨‍🍳 조리법

1. 1

   Rinse the madhumbe thoroughly under running water. Place them in a saucepan, cover with water, and bring to a boil. Cook for about 10-15 minutes until they are slightly tender but not fully cooked. Drain the water.

2. 2

   Once cool enough to handle, peel the madhumbe. Cut them into wedges of about 1-inch thickness.

3. 3

   Preheat your oven to 450°F (230°C). Lightly grease two large baking sheets.

4. 4

   In a large bowl, whisk together the canola oil, oregano, thyme, garlic powder, paprika, salt, black pepper, and cayenne pepper (if using) to create the seasoning mixture.

5. 5

   Add the madhumbe wedges to the bowl with the seasoning mixture. Toss well to ensure each wedge is evenly coated.

6. 6

   Arrange the seasoned madhumbe wedges in a single layer on the prepared baking sheets. Avoid overcrowding the pans to ensure crispiness.

7. 7

   Roast for 20-25 minutes, flipping the wedges halfway through and rotating the pans, until they are tender on the inside and golden brown and crispy on the outside.

8. 8

   Taste and add additional salt if needed. Serve hot with your favorite dipping sauce, such as tomato sauce (ketchup) or a spicy relish.