Nduma (Boiled Taro) is a traditional Kenyan recipe for a classic accompaniment of taro (cocoyam) corns that are boiled and mashed and which can be served as an accompaniment or as a snack with tea. The full recipe is presented here and I hope you enjoy this classic Kenyan version of: Boiled Taro (Nduma).
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Nduma is the Bantu word for taro, the tuberous root of Colocasia esculenta, known in West Africa as cocoyam or arrowroots. This simple dish of boiled and mashed taro corms gets its name from the Bantu word for the plant.
In Kenya it is served mashed both as an accompaniment to main meals and also with tea as a snack.
Ingredients:
6 cocoyams (taro corms)
salt and ground black pepper, to taste
Method:
Peel the cocoyam corms thickly then add to a pan of water seasoned with salt and ground black pepper.
Bring the mixture to a boil, reduce to a simmer and cook, partially covered, for about 40 minutes or until the cocoyams are sufficiently tender to be easily mashed.
Drain the cocoyams, then turn into a bowl and mash until almost smooth. Turn into a dish and serve as an accompaniment or as a snack with tea.
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