Tooke Tots:
Ingredients:
- 3 matooke fingers, peeled
- 2 cloves garlic, crushed
- salt
- vegetable oil for deep frying
Method:
- Place matooke fingers, garlic and salt in a pan of water and boil till matooke is soft enough to split when you insert a fork
- Strain out the water and mash the matooke and garlic with a fork
- Form into balls that fit in the palm of your hand
- Deep fry till golden
- Serve warm with a honey mustard dip
(Makes 5 Tooke tots)
Butternut Squash Soup:
Ingredients:
- 1 medium butternut squash, chopped
- One large onion, sliced
- 2 Cloves of garlic, minced
- 1 medium finger Ginger, minced
- Olive oil
- 400ml Coconut milk
- 200ml water
- Salt
- Chilli powder (optional)
Method:
- Heat olive oil in a pan and add onions and fry till translucent
- Add garlic and ginger and fry for 1 minute
- Add chopped butternut squash and add salt. Fry for 3 minutes.
- Add coconut milk and water and bring to the boil, covered
- Reduce heat and cook till butternut squash is soft enough to blend
- Remove squash from pan and place in a blender with some of the liquid and blend. If using a small blender, do it in batches.
- Keep adding the liquid till you have a smooth and silky soup
- Return blended soup to a pan and add some chilli powder (optional)
- Serve soup hot with croutons or a bread roll
Courtesy of Mark Kaheru
