Nduma(arrow roots). Nduma is one of the indigenous / traditional foods in Kenya. It's served for breakfast lunch and dinner, of course, cooked in different ways. Arrow roots a.k.a Nduma as Kenyans like to call them are tubers which were indigenously grown.
Famous kenyan delicacy to be taken with beverage, tea or Cofee. Arrowroot is a starch obtained from the rhizomes (rootstock) of several tropical plants, traditionally Maranta arundinacea, but also Florida arrowroot from Zamia integrifolia, and tapioca from cassava (Manihot esculenta), which is often labelled as arrowroot. OVEN ROASTED NDUMA CHIPS (Arrowroot chips). You can have Nduma(arrow roots) using 5 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Nduma(arrow roots)
- It’s 4 of large ndumas.
- You need 3 of potatoes.
- Prepare 4 of tomatoes.
- Prepare 1 of large one onion.
- Prepare 2 of carrots.
Stuffed Nduma Balls (Arrow Roots) – Jikoni Magic. Arrowroot powder is frequently used in gluten-free, paleo cooking and it's extremely versatile in the kitchen. Nduma Arrow Root Taro Root Arbi Curry Jikoni Magic. Stuffed Nduma Balls Arrow Roots Jikoni Magic.
Nduma(arrow roots) step by step
- Peel your arrow roots, potatoes and chop them into medium pieces and then wash them throughly…
- Blend your carrots to obtain its juice atleast one glass n cut yo tomatoes into pieces in a side trey.
- Prepare your onions in a sufuria, add oil n place it cook till it turns brownish..add your tomatoes then the arrow roots and the pototoes at the same time..stir n cover the sufuria.
- Cook for five minutes n add your blended carrot juice n stir completely then cover the sufuria once again and wait for it to cook for 10 minutes.
- Add a little water n cook till its ready….
- Serve with greens any type n enjoy the delicasy..
When my grandmother got word that I would be visiting from Nairobi, she went to If one can get places/rivers with remnants of the 'kikuyu arrow roots', then, one can get closer to. The nduma, he says, has given him a perfect beginning. Nduma is one of the favourite dishes, loved by many Kenyans. It's enjoyed during breakfast, lunch or dinner, or even as a snack in between. The difference is in their method of preparation.