Well! This has to be one recipe I am sharing that I confidently can say I enjoyed cooking it more than how it tasted in my mouth,but hey! We all have our tastes and preferences and for me Nduma has never been a favorite of mine,it seems to always want to choke me to death’and tastes off to me.
Since ever I have always had nduma one way,boiled to death and served for breakfast.Growing up we even had a farm by the river and it was my mums favorite breakfast meal paired with some green boiled maize,but I have never really developed a taste for this root,though at some point I had Nduma crisps at my sister’s place and meh it was not that bad but wouldn’t buy them myself.
So why make something you don’t enjoy? Remember my Sweet Potato Carrot Soup I shared with you? Under the conversations someone mentioned just how delicious Nduma soup is,I had my doubts about it but I am not one to back down from any challenge as that’s how it made me feel,challenged.
So I got cooking and to spice it up I used chicken stock,cumin,garam masala,Chilli powder,coconut cream and onions all in attempt to elevate my Nduma Porridge Soup to another level of awesomeness.
For lovers of these root out there,be sure to like this one,I personally found it too starchy for my taste and it turned out more of a porridge than soup.The spices and coconut cream did justice and complimented it’s earthy flavors.Generally it’s something I would eat but won’t be making on a regular,But that is my opinion,try it out if you love Ndumas and share with me how you found it.Dont we all just love when our little kitchen turn out amazeballs good? Exactly how how I come up with most of my recipes.
And why the name porridge soup? Well I had settled on it as a porridge but in second thought it had stock and the ingredients of that makes it soupy to some extent.
Also I have a simple chicken stock recipe that I will share with you guys,trust me stock in soup is a game changer,to me it’s the foundation of all quality soups and we all should know how to make some.
- 500g ‘Nduma’ Arrow root
- 1 cup coconut cream
- 3 cups chicken stock
- 2 cups water
- 1 cup onions
- 2tsp garam masala
- 1 teaspoon cumin
- 1// teaspoon Chilli powder (optional)
- Salt&pepper to taste
- Wash and peel your Nduma Proceeding to chop it into sizable chunks.Dice your onions.
- Bake your Nduma in a preheated oven at 200 degrees Celsius flipping halfway through to release the nutty flavors.
- Fry your onions&garlic in a pot until wilted and translucent.Add in the Nduma followed by your ground spices.fry until fragrant then add in 2 cups of stock.Cover and bring to a boil then reduce to a simmer until the spices are cooked and the Nduma softened.
- Using a hand blender pulse this to a smooth consistency of choice or transfer to a hand blender if you don’t own one.
- Pour it back in the pot,add in the remaining stock and water.Bring to a boil and then simmer for 5 minutes.Add in more or less water according to your consistency of choice.
- Season well with Salt&pepper to your taste
- Garnish as you like and serve hot.I went with fried onions and chilies peanuts for that extra crunch.