WALNUT TSHIDZIMBA WITH MICROWAVED SWEET POTATOES
“This plant-based dish, which originates in Venda, has become my go-to way of cooking umngqusho. Peanuts add texture and the walnuts give a nutty sweetness and crunch.”
Serves 6
EASY
GREAT VALUE
Preparation: 5 minutes, plus overnight soaking time
Cooking: 2½ hours
samp 180 g, soaked overnight dried red kidney beans
180 g, soaked overnight raw peanuts 90 g raw walnuts 90 g canola oil 4T large sweet potatoes 4, washed sea salt and freshly ground black pepper, to taste large onion 1 butter 100 g
1 Place the samp, beans, peanuts and half the walnuts in a saucepan and top with 6 cups water. Bring to a boil, stirring occasionally, and cook for 2 hours or until tender. The nuts will soften but retain a crunch. 2 Pierce the sweet potatoes with a fork and microwave at full power for 20 minutes, or until soft. Allow to cool, then flatten with the palm of your hand. 3 Heat a non-stick pan and add the canola oil.
Fry the sweet potatoes until caramelised on both sides. Season, then remove from the pan and add the onion and butter. Fry gently for 5–7 minutes, or until the onions have softened and sweetened. Season to taste. 4 Serve the tshidzimba topped with the onions and sweet potato, sprinkled with the remaining walnuts.
MEAT-FREE, WHEAT- AND GLUTEN-FREE
WINE: Woolworths Cape Lightly Sparkling White