Cheesy roasted taro root/magimbi/nduma

This makes an awesome side for breakfast, lunch or dinner! I was experimenting earlier this week, turned out really nice when I stopped burning. The best thing of all is that this is a quick one if prepare the nduma ahead of time.

Quick note, I’ve just learned that nduma/magimbi, is also called “taro root”. We  also call it “arrow root” in East Africa but I had noticed when I searched for imaged online most of the results didn’t look like the nduma I was expecting. There is another “arrow root” out there…

ready to serve
ready to serve

Ndumas tend to go bad really quickly but they keep really well in the fridge for about 5 days. So what I normally do on the day I buy them is peel, wash and store them in the fridge in plastic bags. I cut them in the size that I need them to be for whatever dish I’ve planned for them.

So for this dish, if you do the prep ahead of time, chop them up small into bite sized pieces, about half inch cubes.

When you are ready to prepare the dish, place the chopped nduma in a baking dish that is large enough for you to spread them out in one layer. If you have a large family, you may have to use more than one baking dish to have enough.

place on baking dish
place on baking dish (if you prepared the nduma ahead, pull them out of the fridge and let them sit out for 10 min before you start)

Sprinkle with cooling oil, about a table spoon for 2 serving. Add a generous pinch of  salt (or to taste) and a dash of pepper. Toss with your hands (make sure they’re clean) to mix it all up.

spread out
spread out

Then spread them out on the pan into a single layer. You don’t want them pilling on top of each other because they will steam instead of baking. Place in the oven at 200°C for 20 min.

chop some cheese, or grate if you prefer
chop some cheese, or grate if you prefer that

While they’re roasting, chop up some cheese. I think any hard cheese would work. The one I used was labeled “pizzarella”. I bought it cause I was curious. It was good.  If you want to be safe go for a “natural cheese”.

ready!
ready!

When they’re ready, they’ll be firm and holding their shape but tender, a fork will go right through easily. They will also have crispy brown bottoms.

gently crape them off the pan
gently crape them off the pan

Place them in a bowl and toss in the chopped/grated cheese.

ready to serve
ready to serve

Serve immediately! (^_^) Don’t let them cool with the cheese on them. If you are not serving them right away I suggest leaving them in the baking dish so you can warm them up in the oven when you’re ready.

served!
served!

Husband Rating: ★★★★★★★☆☆☆

They were yum! I see them served for breakfast with an omelet, or as a starchy side for lunch or dinner. Try them out for your Christmas, surprise your family/guests with something unique and yummy! If you try it out, post a photo and tag me on Twitter or Instagram  with @pendolamama!

Speaking of Christmas, I’m looking forward to going to shagz. It will be a much needed break. Plus all the yummy food is a bonus. What’s your favourite thing to eat during Christmas?

About aika

Making, eating and sharing good food are a splendid way to start, brake and end a day! I post good eats on www.pendolamama.co.ke. Life is a feast, eat up!

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