Madhumbe

What we know so far

Madhumbe are taro corms, which Zimbabweans usually call yams: hairy brown roots with dense white or purple-flecked flesh, grown in wet ground in the Eastern Highlands and sold in markets and supermarkets. They are boiled in their skins until a knife slides in, peeled, and eaten with a knob of butter for breakfast or tea, or sliced into rings and fried golden in a little butter or oil. Newer kitchens cut them into spiced wedges and roast them. It is plain food, the kind grandmothers cooked, and one of the traditional root crops being taken up again in town.

The draft was written from 2 published sources and holds 5 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting