Processed products of sweetpotato

Processed products of sweetpotato

Traditional methods of processing sweetpotato have been limited to washing, peeling and boiling. Boiled sweetpotato is also mixed with cooked beans and maize, mashed and consumed as a complete meal. Some households simply wash and boil then peel as they consume.

Traditional methods of processing sweetpotato have been limited to washing, peeling and boiling. Boiled sweetpotato is also mixed with cooked beans and maize, mashed and consumed as a complete meal. Some households simply wash and boil then peel as they consume. Other households wash, roast then consume. In some communities like the Teso, they wash, peel, cut into small pieces add lemon or tamarind juice, dry in the sun and mill with sorghum into flour used in making porridge. In Busia some farmers make chips, sun dry, store and later reconstitute by adding water then boil and consume. Sweetpotato can also be processed by washing the roots and grating. The grated product is dried and then milled and added to other flours to make composites. The grated sweetpotato can also be added to other foods in fresh form during cooking. Enriched weaning flour can be made from mixing sweetpotato, soyabeans and sorghum or millet flour into a porridge. Fried products like mandazi, chapatti, doughnuts etc can be made using a combination of sweetpotato and wheat flour thereby reducing the production costs. Wheat flour can also be mixed with sweetpotato flour, gratings or mash to bake products like cakes, bread, scones, buns, etc. All the above products can be made using orange-fleshed sweetpotato to increase the beta-carotene content of diets, particularly of children. Sweetpotato roots can also be washed, boiled, mashed and mixed with other ingredients for baking and/or frying. Sweetpotato leaves can be processed by cleaning, shredding, washing twice in warm water and cooking. The sweetpotato leaves are delicious when made into a vegetable dish popularly known as relish. The addition of flavour, soya flour, milk, or groundnut paste enhances the palatability of the relish. A huge number of products can be made from sweetpotato; many of them are described below. 

Equipment

The following is a list of equipment that can be used to make the recipes given in this chapter, if you don't have all the equipment to hand, be creative and try to think about what you could use instead.

• Cooking range/ fire, preferably an improved charcoal stove

• Fuel/ firewood

• Water

• Cooking pans with lids

• Chapatti pan

• Chapatti rolling board and pin

• Mixing bowls

• Deep frying pan

• Wooden cooking stick

• Wooden cooking spoon

• Table spoons

• Tea spoons

• Kitchen knives

• Noodle machine

• Draining spoon

• Trays

• Cups and mugs

• Plates

• Baking tins

• Kitchen grater

• Sieves

• Basins

• Working surface that is raised

• Chopping board The food items are bought according to the selected products to be made. After cooking is complete products can be placed in a central point on plates and taste tests carried out by all participants.

Favourite sweetpotato recipes

Sweetpotato porridge

Ingredients:

Sweetpotato flour 1 heaped table spoon Millet flour 4 heaped table spoon Soya flour 1 heaped table spoon Lemon 1 small Sugar 2 table spoons Water 6 cups Procedure:

1. Bring five cups of water to boil.

2. Mix the flours and make a paste with the remaining one cup of water.

3. Pour the paste into the boiling water and keep stirring to prevent lumps.

4. Make juice from the lemon while pot continues to boil for 20 minutes.

5. The cooked product should jell

6. Remove from fire add lemon juice and sugar.

7. Cool, then serve warm. 

Sweetpotato products

Sweetpotato boiled roots Sweetpotato composite flour Sweetpotato porridge Sweetpotato relish Sweetpotato chapattis Sweetpotato doughnuts Sweetpotato juice Sweetpotato buns Sweetpotato crisps Sweetpotato crackies Sweetpotato cake Sweetpotato soap

Sweetpotato crisps

Ingredients: Sweetpotato roots 6 medium Oil 2 cups Salt to taste Water 2 containers Procedure:

1. Remove soil from roots and peel as you place in clean water.

2. Wash off any soil.

3. Slice into very thin pieces using a knife or larger blade of grater.

4. Drain off the water.

5. Heat the oil and deep fry till starting to brown.

6. When brown remove and drain.

7. Salt and serve warm or cold. 

Sweetpotato chips

Ingredients:

Sweetpotato roots 6 medium Oil 2 cups Salt to taste Water 2 containers Procedure:

1. Remove soil from roots

2. Peel and wash and place in clean water

3. Chip into desired shapes

4. Heat oil and deep fry the chips.

5. When starting to brown, remove and drain oil.

6. Salt and serve warm or cold.

Sweetpotato “Mshenye”


Ingredients:

Sweetpotato roots 10meduim Maize 2 cups Beans 4 cups Salt to taste Water adequate Procedure: 1. Sort maize and beans and pre-soak for 6-8 hours. 2. Boil the maize and beans till almost cooked. 3. Remove soil from sweetpotato roots and peel. 4. Wash and slice the sweetpotato roots into desired shapes. 5. Add the sliced sweetpotato roots to the maize and beans and let cook. 6. When sweetpotato roots are soft and maize and beans well cooked mash. 7. Add salt to taste and serve as balls heaped on plates. Sweetpotato relish Ingredients: Sweetpotato leaves 1 kg Onions 2 medium Tomatoes 4 medium Flavour 4 tablespoons Oil/Fat 4 tablespoons Salt 1 tablespoon Warm water ½ container Procedure: 1. Clean leaves by removing dirty and very old ones. 2. Prepare the onions and tomatoes and slice into separate dishes. 3. Shred the leaves. 4. Wash twice in warm water to remove the anti-nutrients. 5. Heat the oil and fry onions till they start to brown. 6. Add tomatoes and let cook for a while. 7. Add the vegetables and let cook for 5 minutes 8. Add the flavour and stir the contents and let cook till done. 9. Serve with bananas/ugali or kaunga, sima or nshima/rice. *The flavour can be alternated with milk, groundnut paste, coconut milk, soya flour etc. 94

Sweetpotato mandazi Ingredients: Sweetpotato mash ½ cup Wheat flour 2 cups Sugar 2 table spoons Salt pinch oil 2 cups Baking powder 1 table spoon Lukewarm water adequate Procedure: 1. Put the sweetpotato mash in a mixing bowl and sift in the dry ingredients. 2. Add water and mix into a dough. 3. Knead the dough well while adding 2 tablespoons of oil. 4. On a floured surface, roll the dough to about 1 cm thickness. 5. Cut into desired shapes. 6. Deep fry while turning till golden brown. 7. Remove from oil, drain and serve warm or cold. Sweetpotato soya chapatti Ingredients: Grated sweetpotato 1 cup Wheat flour 2 cups Soya flour 1 cup Salt 1 teaspoon Lukewarm water adequate Oil ½ cup Procedure: 1. Mix dry ingredients together in a bowl. 2. Add the grated sweetpotato and mix. 3. Add 1 tablespoon of oil to the flour and mix well. 4. Add the water to the mixture in the bowl and knead till stiff smooth paste is formed. 5. Divide the dough into 8-10 equal balls. 6. On a floured surface roll one ball at a time. 7. Fold each ball at a time to form a strip. 8. Coil each strip to form a circle and put aside for 20 minutes 9. On a floured surface, roll out each coil into a thin circular sheet. 10. Grease a shallow frying pan. 11. Fry each circular sheet on both sides till golden brown. 12. Ensure to grease both sides. 13. The product is the chapatti and can be served with stew or sauce or tea. Sweetpotato doughnuts Ingredients: Grated sweetpotato ½ cup Wheat flour 2 cups Yeast 1 teaspoon Sugar 2 tablespoon Salt pinch Oil 2 cups Milk/Egg optional Cooking fat 1 tablespoon Lukewarm water adequate 95

Procedure: 1. Put yeast and 1 tablespoon sugar in a cup. 2. Add 3 tablespoon of warm water and leave for 10 minutes to rise. 3. Put the grated sweetpotato into a mixing bowl and sift in the dry ingredients. 4. Rub in the cooking fat and then add the risen yeast and mix. 5. Add water to the mixture and knead into a dough. 6. On a floured surface, roll the dough slightly. 7. Make dough into a ball and return to mixing bowl. 8. Cover the mixing bowl with wet warm cloth and leave to double. 9. Re-knead the dough after doubling and roll onto a floured surface. 10. Cut into desired shapes and deep fry till golden brown. Sweetpotato soya crackies Ingredients: Sweetpotato flour 1 cup Wheat flour 2 cups Blue band 2 table spoons Eggs 3 Salt 1 table spoon Spices 1 table spoon Oil 2 cups Baking powder 2 tea spoons Procedure: 1. Sift all dry ingredients in a mixing bowl. 2. Add blue band and rub in. 3. Whisk the eggs and add to the contents in the bowl. 4. Knead to a smooth dough, if hard add a little warm water. 5. Pack dough in noodle machine. 6. Heat oil and drop contents in machine by turning the handle round. 7. Cut contents from machine with a knife to reduce the size. 8. Let cook till brown 9. Remove and drain oil and let cool in a covered container. Sweetpotato onion bites Ingredients: Sweetpotato mash 1 cup Wheat flour 2 cups Baking powder 3 tsp Chilli pepper 3/4 tsp Salt 1 tsp Spring onion leaves 1/2cup Water Cooking fat 1 tsp Procedure: 1. Sift all dry ingredients in a mixing bowl. Pound the onions 2. Add the sweetpotato mash and cooking fat and mix well to a dough 3. Add a little water at a time and knead to a light texture, let it relax for 10 - 15 minutes 4. Heat oil in a pan 5. Make small sized balls and drop them into the hot oil 6. Cook till brown drain and serve 96

Sweetpotato strips Ingredients: Sweetpotato flour 1 cup Soya flour 1/2 cup Wheat flour 2 cups Cooking fat 4 table spoons Eggs 1 Sugar 3 table spoons Oil 2 cups Baking powder 3 tea spoons Procedure: 1. Sift all dry ingredients in a mixing bowl 2. Add cooking fat and rub in. 3. Beat eggs and add to the bowl and mix. 4. Add a little warm water and knead to smooth dough. 5. Roll dough on floured surface to 1centimeter. 6. Cut small strings from rolled dough. 7. Heat oil and drop in the strings and let cook. 8. When brown remove and drain. 9. Keep in covered container to prevent hardening. Sweetpotato bread Ingredients: Grated sweetpotato ½ cup Wheat flour 2 cups Yeast 1 teaspoon Sugar 1 tablespoon Salt pinch Luke warm water adequate Oil 2 tablespoons Procedure: 1. Mix yeast and sugar in a cup. 2. Add 3 table spoons of water to the cup and leave to rise. 3. For quick rising cover cup with a warm cloth and put in sun for 5 minutes or 10 minutes at room temperature. 4. Mix grated sweetpotato with other dry ingredients in a mixing bowl. 5. Add the yeast mix and water into mixing bowl. 6. Knead into dough and add the oil to make it smooth. 7. Divide into two parts. 8. Grease bread tins and shape each dough and place in tin. 9. Leave to rise to double size. 10. Bake in oven at 200°C (400°C) for 15 - 20 minutes. 11. Remove and allow to cool and then wrap. Sweetpotato buns Ingredients: Sweetpotato mash 1 cup Wheat flour 3 cups Sugar 2 tablespoons Salt pinch Yeast 1½ teaspoons Oil/Fat 3 tablespoons Water adequate 97

Procedure:

1. Put yeast with 1 teaspoon sugar in a cup,

2. Add 2½ tablespoons of warm water and leave to rise.

3. Put the mashed sweetpotato in a mixing bowl and sift in the dry ingredients

4. Add oil/fat and rub in till it crumbles.

5. Add risen yeast and mix.

6. Add water and knead till done to required texture.

7. Roll into a ball, put into mixing bowl and cover with wet cloth or put into an oiled poly bag and let double.

8. Knead the doubled dough.

9. Divide dough into equal small balls and roll out to make desired shapes.

10. Put in oiled baking pan and leave at room temperature for 10 minutes.

11. Bake for 20 minutes at 170°C or 350°F or till crust is golden brown.

Sweetpotato cake

Ingredients: Sweetpotato mash 1 cup Wheat flour 3 cups Eggs 4 Blue band 5 tablespoons Baking powder 3 teaspoons Lemon 1 medium Sugar 3 table spoons Procedure:

1. Sift all dry ingredients in a bowl.

2. Add the sweetpotato mash and 4 tablespoons of blue band and rub in.

3. Beat the eggs and add to the bowl and mix well.

4. Grate lemon rind and add to the bowl and mix.

5. Make juice from the lemon and add to the bowl contents and mix well.

6. If consistency not runny, add a little water.

7. Grease baking pan and pour in contents.

8. Bake in oven at 175°C (360°f) for 30 minutes or till brown.

9. Alternatively bake on open fire (see tips on open-fire baking below)

Tips on open-fire baking

1. Pre heat the charcoal stove /jiko, Kenya Ceramic Jiko (KCJ) or maendeleo stove.

2. Grease a heavy pan with lid.

3. Pour mix dough contents into the pan.

4. Cover the pan with lid preferably heavy chapati pan.

5. Remove fire from stove and place on the lid evenly.

6. Leave very little fire in the fire – box and cover with ash.

7. Place covered pan with fire on the ash covered stove.

8. Keep fire on lid burning by adding twigs for 2 minutes

9. Let cook for another 30 – 40 depending on type of charcoal used minutes.

10. Remove lid with fire, test cake with knife by piercing in the middle.

11. If done knife should be dry - if not done knife will be wet with uncooked contents.

12. If done remove and cool cake on rack.

13. If not done return and replace lid with fire for a while then remove. 

Sweetpotato biscuits

Ingredients:

Sweetpotato mash 1 cup Wheat flour 2 cups sugar 3 table spoons salt pinch Blue band 3 table spoons Baking powder 1 tsp water 2 cups Procedure:

1. Sift the dry ingredients in a mixing bowl.

2. Add the blue band and rub in till the mixture crumbles.

3. Add water, knead to a stiff paste

4. Roll out on a floured board.

5. Cut into shapes and arrange on a greased baking pan.

6. Prick with a fork to prevent dough from rising.

7. Bake for 15 minutes at 175°C (350°F) or until evenly brown.

Sweetpotato pineapple upside down

Ingredients:

Sweetpotato flour 1 Wheat flour 3 Eggs 4 Blue Band 5 tablespoons Baking powder 3 teaspoons Sugar 3 table spoons Pineapple 1 small ripe Procedure:

1. Sift all dry ingredients in a mixing bowl.

2. Cream the blue band and sugar in a small bowl.

3. Break eggs one at a time and pour into cream mixture.

4. Mix well then pour in the dry ingredients and fold in, to give a runny mix.

5. If hard add water or milk to make mixture runny and smooth.

6. Clean the pineapple and peel. Slice pineapple into 1 inch thick.

7. Grease baking tin and arrange the pineapple slices in.

8. Pour cake mix into tin and bake in oven at 176°c (360°F) for 30 minutes or till brown.

9. Remove and turn contents into a plate or small tray.

10. Serve as dessert/ sweet. Sweetpotato pie Ingredients: Sweetpotato flour 1 cup Wheat flour 2 cups Fat 8 table spoons Salt to taste Rice 2 cups Dhania 1 bunch Minced beef ½ kg Egg plants 1 large Onions 1 medium Tomatoes 2 medium Mixed spices 1 teaspoon Milk 1 cup Egg 1 99

Procedure:

1. Prepare dhania, onions and tomatoes and cut into separate containers.

2. Fry onions with 2 table spoons of oil.

3. Add tomatoes, let cook then add dhania.

4. Add minced beef and let cook for 20 minutes

5. When about ready add mixed spices and let cook for another 10 minutes.

6. Sort rice, wash once and bring 4 cups of water to boil.

7. Pour rice into boiling water, add a little salt then cook for 15 mins. or till there is no water.

8. Clean egg plants and cut into slices.

9. Use 2 tablespoons of fat to shallow fry the slices, and arrange in a greased baking tin.

10. Pour the rice on the arranged egg plants.

11. Pour the beef on the rice and evenly distribute.

12. Melt the remaining fat, reduce heat.

13. Fold the mixed flour into the melted fat, a little at a time.

14. Add milk to flour - fat mix and continue till all flour is used.

15. The mixture should spread when poured.

16. Pour the mixture onto the beef and spread evenly.

17. Beat the egg and spread on the pastry.

18. Bake in oven at 170°C (350°F) for 30 minutes.

19. Remove and serve as complete meal.

Sweetpotato juice

Ingredients: Sugar 4 cups Boiled peeled sweetpotato roots 8 medium sized roots Citric acid/ lemon juice 3 teaspoon/ 5 fruits Water boiled and cooled 5 litres Fruit flavouring (optional) 1 drop or add tamarind to taste Procedure:

1. Boil water and sugar and then leave to cool.

2. Mash boiled sweetpotato or blend, mix the product with the boiled water and then sieve.

3. Add citric acid/ lemon juice and fruit flavour if desired and mix well.

4. Pour into a jug, chill if possible and serve cold as fresh juice. Sweetpotato flours Farmers from Abuket FFS in Soroti, Uganda developed and trialled number of different sweetpotato flours for use in various products, details of which are given below. Sweetpotato flour for making Atap (local bread) Sweetpotato flour with optional additives of tamarind juice, lemon juice or dried powder made from sun dried slices of unripe mangoes Sweetpotato composite flour for making Atap (local bread) Mix sweetpotato flour with cassava and sorghum flour at weight ratios of 2:2:1. As above it can be enhanced with optional additives. Sweetpotato composite flour for making porridge Mix sweetpotato flour with maize flour at a weight ratio of 2:1. As above it can be enhanced with optional additives.

Sweetpotato soap This recipe is still under development, to date the following ingredients have been used to produce a soap, however it does not yet produce enough lather. Ingredients: Sodium hydroxide Sweetpotato residue (dregs left after squeezing mash sweetpotato roots for juice) Salt Animal fat Lemon & Eucalyptus leaves Optional: colouring

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