Amukeke
One of our former students brought us a big bag of dried sweet potatoes with which we could make amukeke. (These are the sweet potatoes that brought on the making of lembas bread). Here they are in dried - lembas bread - form:
Anyway, we attempted to cook them several different ways. First we tried the way we were told to do it – just cover it with water, then cook until they’re soft and you can mash them up…but they never got soft enough to completely mash and I had to keep adding lots of water. They did get soft enough to eat, but not the way they were “supposed” to be.
Then, I tried soaking them overnight and then cooking them...but they didn’t get soft AT ALL when I cooked them like that. Finally, I put the dried slices into a food processor and chopped them into powder. I know, it looks like chalk...
Anyway, we covered it with water and cooked it until it got soft, but I am still not so sure that this is how it is supposed to be either...
Anyway, we attempted to cook them several different ways. First we tried the way we were told to do it – just cover it with water, then cook until they’re soft and you can mash them up…but they never got soft enough to completely mash and I had to keep adding lots of water. They did get soft enough to eat, but not the way they were “supposed” to be.
Then, I tried soaking them overnight and then cooking them...but they didn’t get soft AT ALL when I cooked them like that. Finally, I put the dried slices into a food processor and chopped them into powder. I know, it looks like chalk...
Anyway, we covered it with water and cooked it until it got soft, but I am still not so sure that this is how it is supposed to be either...
The time spent boiling / steaming determines the level of the softness. Dont forget that it was dried under very intense heat
ReplyDeleteYou should have boiled it and then smashed it..
ReplyDelete