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Indulge in the rich and hearty flavors of amadumbe with this delightful recipe. Amadumbe, also known as taro root or cocoyam, is a starchy tuber that is commonly used in traditional African cuisine. With its creamy texture and earthy taste, amadumbe is a versatile ingredient that can be enjoyed in various dishes. Whether boiled, roasted, or mashed, cooking amadumbe will introduce you to a delicious and nutritious addition to your culinary repertoire.

Amadumbe Recipe

Learn how to cook amadumbe to perfection with this easy-to-follow recipe. From preparing the tubers to enjoying a delicious dish, this recipe will guide you through the steps to cook amadumbe in a traditional and flavorful way. With its unique taste and creamy texture, amadumbe is a versatile ingredient that can be enjoyed as a side dish or incorporated into other recipes. Get ready to savor the comfort and richness of this delicious root vegetable.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine african


  • colander
  • cutting board and knife
  • large pot
  • sauce pan


  • water
  • amadumbe taro root
  • water
  • salt
  • butter
  • fresh herbs


  • Start by preparing the amadumbe. Rinse the taros under cold water to remove any dirt or debris. Use a knife to peel off the outer skin, revealing the white flesh underneath.
  • Cut the amadumbe into uniform-sized pieces, about 1 to 2 inches in length, to ensure even cooking.
  • Place the amadumbe pieces in a large pot and add enough water to cover them.Season the water with salt to enhance the flavor of the amadumbe
  • Bring the water to a boil over medium-high heat and cook the amadumbe for 20-30 minutes, or until they are tender when pierced with a fork.
  • Once the amadumbe are cooked, drain them in a colander or strainer to remove excess water.
  • Serve the cooked amadumbe as a side dish, drizzled with a little butter or oil for added richness, if desired
  • Optionally, garnish with fresh herbs, such as parsley or cilantro, for a burst of freshness and color.


If you prefer a different cooking method, you can also roast or mash the amadumbe. For roasting, peel and cut the amadumbe into chunks, toss them with oil, salt, and spices of your choice, and roast in a preheated oven at 400°F (200°C) for about 25-30 minutes, or until golden and tender. For mashing, follow the boiling instructions, then drain and mash the cooked amadumbe with butter, milk, or cream until smooth and creamy.
Amadumbe can be enjoyed as a side dish on its own or served alongside grilled meats, stews, or curries.
Leftover cooked amadumbe can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Enjoy the unique flavors and creamy texture of amadumbe with this delicious recipe. Experiment with different cooking methods and seasonings to discover your favorite way of enjoying this versatile root vegetable. Embrace the culinary adventure and savor the goodness of amadumbe in your meals.


Serving: 700g
Keyword amadumbe, taro roots
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