On the side

This recipe can easily be increased for a crowd. If desired, add a cup of grated cheddar cheese to the batter.

Sweetcorn bake

Ingredients

• 1 x 400g can creamed sweetcorn
• 2 extra-large eggs
• 45ml (3 tbsp) cake flour
• 45ml (3 tbsp) butter
• 5ml (1 tsp) baking powder
• Salt and pepper, to taste
• Small pinch cayenne pepper
• Milk, as needed

Method

Grease a 1-litre ovenproof dish. Mix together all the ingredients, adding just enough milk to make a batter. It shouldn't be too runny. Don't overmix. Pour into the dish and bake in preheated oven at 180C for 30-40 minutes until firm and golden brown. Scoop out to serve.

Serves 4

Morogo

A number of different green plants are classified as morogo, which is a good substitute for spinach.

Ingredients

• 15ml (1 tbsp) oil
• 1 large onion, chopped
• 1 clove garlic, finely chopped
• 1 bunch morogo, washed and chopped
• Salt and white pepper, to taste

Method

Heat the oil in a pan and fry the onion until soft. Add the garlic and then the morogo. Cook uncovered for 10-15 minutes until really soft. Season and serve.

Serves 4

Grilled amadumbe with ginger and garlic

The amadumbe - different from the African potato - is an underground tuber with a tall stem and broad green leaves. In southeast Asia it is called a taro.

Ingredients

• Dressing
• 85ml ( cup) olive oil
• 3cm fresh root ginger, peeled and finely grated
• 2 cloves garlic, finely chopped
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Other ingredients
• 500g amadumbe, peeled and sliced
• Olive oil, for brushing
• Salt and freshly ground black pepper

Method

Combine dressing ingredients, mix well and set aside. Blanch the amadumbe slices in boiling salted water, drain and pat dry. Heat a griddle pan, brush the amadumbe with olive oil and fry until nicely marked on both sides. Season and serve with the dressing poured over.

Serves 4-6