Yam Curry
I never really grew up eating yams or Madumbi’s as it’s commonly known here in SA. But I’ve come to respect it in my adulthood.
I was introduced to these vegetables when I lived in Durban. There were many markets there that I’ve frequented in my tertiary days. One, in particular, was in Merebank in the South. I loved walking around there and I used to enjoy the smiles of the aunties who often enticed me with lines like, “Want fresh herbs? Came-way! I even got Madumbi.”
My boyfriend at the time explained what it was but it was his granny who told me to treat it like a potato. And so I always have.
When I run long distances I’m often mashing it up into my porridge. Madumbi is full of carbs and if you research it enough you will realise that it’s low gi. That means that it doesn’t spike your blood sugar levels as quickly as it would if you would eat a normal potato.
The result is fabulous because your energy release is gradual and consistent.
Did you know: Madumbi contains the most protein of all the root vegetables. It’s native to South Africa and it’s relatively cheap in local markets.
Ingredients
6 yams, peeled, sliced, and soaked in water
2 tomatoes, grated
1 onion, diced
1 tsp chili powder
1/4 tsp turmeric
1 tsp whole jeera
1/2 tsp garam masala
1 curry leaf stalk
1 cup peas
1 tsp fresh ginger, grated
1 garlic, smashed and chopped roughly
fresh thyme, chopped roughly
fresh coriander for garnish
Method
Fry onions on medium heat with jeera and the curry leaf for 10 minutes.
Add all your herbs and spices except the garam masala to the onions.
Cook the spices for 1 minute and add a tiny amount of water to the pot.
Drop in ginger and garlic and stir it. You don’t want the garlic to burn - try to avoid this otherwise, the dish gets a bit bitter.
Add Madumbi and toss it well in the onion mixture.
Pour in half a glass of water and let the Madumbi steam in that for 5 minutes. Lower the heat to very low at this stage.
Add tomatoes and let the entire curry simmer for 20-25 minutes.
When the Madumbi is soft your curry is ready. Add peas and turn the stove off. The peas will cook in the pot if you don’t open it again for 10 minutes.
Serve with pumpkin/cauliflower mash and garnish with coriander.
