- 6 amadumbes
- Slice of fresh lemon
- 200 g vegan margarine (e.g. Cardin)
- A small bunch of spring onions (white and pale green parts only, finely sliced)
- 2 cloves of fresh garlic (peeled and crushed)
- A dash of dairy-free milk to thin the mixture (e.g. soy milk / almond milk)
- Salt and milled black pepper to taste
- Bring a big pot of salted water to the boil, and add a thin slice of lemon.
- Peel the amadumbes and cut them into small chunks. Put the chunks in the boiling water as you go.
- Boil until completely tender (about 40 minutes, depending on the age of your amadumbes), skimming off any grey foam as it rises.
- Drain the chunks in a colander and set aside for a few minutes to cool and dry out.
- In the meantime, heat the vegan margarine in a deep pot and add the sliced spring onions and garlic.
- Allow to cook, very gently, for a few minutes or until the onions are softened, but do not allow to brown.
- Tip the cooked amadumbes into the pot and, using a potato masher, mash over a medium heat until smooth.
- Add enough dairy-free milk to make a smooth, creamy mixture.
- Don’t over-beat the mixture, or it will become sticky.
- Season well with salt and pepper.
- To serve: Pile the piping-hot amadumbe mash onto a big platter (or onto individual plates) in a big, volcano-like mound. Make a hollow in the top of the mound and fill it with a few cubes of cold vegan margarine. Scatter with a little more sliced spring onion.
Photo Credit: House of Vizion