Mafura with Sweet Potatoes is a traditional Mozambican recipe for a classic dessert made from a blend of sweet potato puree and mafura butter that's chilled before serving. The full recipe is presented here and I hope you enjoy this classic Mozambican version of: Mafura with Sweet Potatoes.
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The Mafura referred to in this recipe is actually an oil made from grinding the seeds of the capsular fruit of the Trichilia emetica tree. On grinding the seeds release an oil that's made into butter and the left-over meat. This is bitter, but has very high protein content and is a valuable resource in Mozambique. The sweet potatoes used in this recipe are typically white ones, but you can substitute orange sweet potatoes, which will cook quicker and will be sweeter.
Ingredients:
3 medium sweet potatoes
250g mafura butter (actually mafura oil)
120ml water
sugar, to taste
salt, to taste
Method:
Wash the mafura butter, place in a bowl and cover with water. Set aside for about 2 hours, or until the butter becomes yellow and softened.
Drain the mafura butter and then knead with your hands to make it more pliable and to wring out any excess liquid.
Bring a pan of water to a boil, wash the sweet potatoes (do not boil) and add to the pan. Simmer for about 30 minutes, or until the sweet potatoes are tender then drain and set aside to cool.
Peel the sweet potatoes, turn the flesh into a bowl and mash. Work in the 120ml water to give a soft purée then mix in the washed mafura butter. Mash thoroughly to mix the mafura butter and the sweet potatoes.
Taste and add salt to counteract any bitterness and sugar to make it sweeter. Mound the sweet potato mixture on serving dishes, chill for at least 2 hours and serve.
If there are any seeds in the mafura butter, spit them out and do not chew them.
