Traditional breakfast delight

By Jennifer Oganga

Arrow roots, sweet potatoes and cassava are rich in carbohydrates and are a reasonable source of protein and dietary fibre. By trying out different recipes, you can easily live on these tubers without tiring.

Fried cassava, boiled arrowroots and sweet potatoes. They go well with traditional millet porridge. Photo: Martin Mukangu/Standard

What you need

• A few pieces of boiled sweet potatoes, arrow roots and cassava

• One cup of home baking flour

•Two tablespoons of sugar

• Half a teaspoon baking powder

• Milk or water

•One egg

• Oil for deep-frying

How to prepare

1 In a bowl, sieve flour together with all the other dry ingredients and mix well.

2 Blend in the egg. Add the milk and continue mixing until it is a running batter.

3 Peel the tubers and slice or cut into chunks.

4 Heat the oil as you coat the tubers with the batter.

5 When the oil is hot enough, dip the tubers, turning them occasionally till they are golden brown.

6 Remove and arrange them on a plate.

7 Let them cool and serve with tea, coffee or porridge.

For a meal

What you need

• One kilogramme of potatoes or arrow roots — boiled

• Half a kilogramme mushrooms — chopped

• One tablespoon of oil

• One cup of fresh milk

• Salt and pepper

How to prepare

1 Fry onions and mushrooms in the oil for 10 minutes.

2 Stir in the fresh milk and heat carefully. Do not boil.

3 Add salt and pepper to taste.

4 Slice the potatoes or arrow roots and spread them into the serving dish.

5 Spread mushroom sauce over the top and garnish as desired.