Braaied Madumbis
Tender South African root vegetables boiled with lemon peel, roughed up, and charred over braai coals with honey and olive oil.
This indigenous South African root vegetable (also known as amadumbe) is par-boiled in salted water with lemon peel to preserve its rich colour, then shaken to rough up the edges and finished over open braai coals. They come off with shatteringly crispy edges, a smoky char, and a gentle sweetness from the honey glaze. So simple, and so good!
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Par-Boil with Lemon Peel
Place 800 g cleaned, unpeeled madumbis into a large pot and cover generously with cold water. Add 2 strips of lemon peel and 1 tbsp salt to the pot.
- 2
Bring to a boil over high heat, then reduce to medium and simmer for 15–20 minutes until about 70% cooked through (a knife should pierce the flesh with slight resistance in the centre). Drain and allow to steam dry for 5 minutes.
- 3
Peel, Season & Rough the Edges
Once cool enough to handle, peel the skins off the madumbis (they should slip off easily) and cut any larger ones into halves or thick chunks.
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Ivana Sanshia’s note
Shaking the boiled madumbis in the bowl to rough up their surfaces is the essential secret to achieving those craveable crispy crags on the braai!
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