A fantastic way to use the indigenous madumbe (a starchy root vegetable similar to sweet potato). Here, they’re simply fried into frites and served with a smooth garlic mayonnaise.
2 organic egg yolks
juice and zest of 1 Lime
250ml canola oil
2 cloves of garlic, creamed
sea salt crystals
freshly ground black pepper
4 large organic madumbe
sunflower oil for frying
- Prepare a mayonnaise by whisking the egg yolks, mustard, lime juice and zest. While whisking slowly add the oil in a thin stream. Keep on whisking until a thick emulsion forms. Add the garlic and season with freshly ground black pepper and sea salt.
- Using a vegetable peeler, peel the skin of the madumbi, then rinse under running water to get rid of the starch.
- Using a sharp knife, cut the madumbe into matchstick-size chips. Rinse again. Drain the madumbe and make sure they are dry.
- Bring the pot of oil to 80°C. Working in small batches, blanch the madumbe in the oil for 5 minutes. Drain and let cool, spread out on a tray. Bring the oil to very hot and again working in small batches fry the blanched madumbe until golden brown and crisp. Drain on kitchen paper and season with freshly ground black pepper and sea salt crystals while still hot, then serve immediately with the mayonnaise.