10/365 Flavors inspired by South Africa. Amadumbe is a sweet potato puree with peanuts and honey and Boerwors is a sausage normally made with beef, pork, coriander and curry spices.
I actually think that saying something is inspired by flavors of a country or culture is attempting the authentic thing is a better way rather than saying I was trying for something authentic, failed, and then people telling me left and right that it isn’t. I’ve felt that way about some dishes that I’ve cooked (Brazilian week for example, when I tried Feijoada and missed miserably by my own standards.)
MASHED POTATO TECHNIQUE.
Let’s talk about technique rather quickly. To make a potato puree, cut the potatoes medium diced and start them with a little bit of cold, salted water to season them while they are cooking.
When the potatoes are done (aka fork tender). Strain and then put them back in the pot to remove excess moisture. Mash it with a ricer, a hand held potato masher or just a wooden spoon if you don’t have one. You can tell that you have removed the moisture off the potatoes when you see some product sticking to the bottom of the pan, but not burnt.
At that point, this is when you would want to fold your butter and toasted, crushed peanuts in. (both of which I totally forgot to do today!) The butter will give you that extra glisten and flavor that you are looking for. Finish with honey, and serve!
