Biltong Springroll and Amadumbi Puree

Image: Kiara Axelson

Biltong Spring Roll and Amadumbi Puree – Spicy fusion deliciousness

Biltong Spring Roll and Amadumbi Puree is brought to you by the Jackie Cameron School of Food and Wine. They are a delicious fusion of perfect spicy and hearty flavours.

Biltong Springroll and Amadumbi Puree

Image: Kiara Axelson

Biltong is a true favourite among all South Africans. This recipe combines the South African flavours of biltong and amadumbi with Asian cuisine. This results in the most delicious Biltong Spring Roll and Amadumbi Puree. This recipe is a creation by student chef Kiara Axelson. It is an appetising a fusion of amazing flavours for the snack table or braai side this summer.

Amadumbi is the Zulu word for a root vegetable also known as toro. Amadumbi puree is smooth and full of rich flavours that go very well with the salty biltong and crunchy spring rolls. You can buy spring roll pastry to make things much easier and when frying, don’t over-fill the oil so that the spring rolls don’t crowd each other out.

The flavours are spicy, sweet and tastes of pure joy. They are great as a snack and starter for a dinner party and work just as well as a special side which will become a new favourite. This Biltong Spring Roll and Amadumbi Puree makes two spring rolls but this recipe is easy to adjust to make more.

This South African special is brought to you by the Jackie Cameron School of Food and Wine. They are a delicious fusion of perfect spicy and hearty flavours.

Biltong Spring Roll and Amadumbi Puree Recipe

5 from 1 vote
Recipe by Jackie Cameron School of Food and Wine Course: Starter, SidesCuisine: South AfricanDifficulty: Easy
Servings

2

servings
Prep time

25

minutes
Cooking time

15

minutes
Total time

40

minutes

Ingredients

  • Biltong Springrolls
  • 1 tsp 1 Salted Butter

  • 2 tbsp 2 Sunfoil Oil

  • 1 tsp 1 Sesame Seed Oil

  • 1 1 Baby Onion

  • ½ ½ Carrot

  • ½ ½ Baby Marrow

  • 2 medium 2 Red Cabbage Leaves 

  • ¼ cup ¼ Chopped Pecan Nuts

  • Oryx Desert Fine Salt for Seasoning

  • 30 g 30 Biltong

  • 1 1 Chopped Mint Leaf

  • Lemon Zest

  • 2 2 Spring Roll Pastry Sheets

  • 1 tsp 1 Champagne Valley Cake Flour

  • Sunfoil Oil for Deep Frying

  • Amadumbi Puree
  • 120 g 120 Amadumbi

  • ½ cup ½ Millac Cream

  • Oryx Desert Fine Salt for Seasoning

  • 1 tsp 1 Salted Butter

  • 1 large clove 1 Garlic, grated

  • 1 tsp 1 Ginger, Peeled and Finely Chopped

  • ½ ½ Red Chili, Chopped and Deseeded

Method

  • Biltong Spring Rolls
  • Chop carrot, baby marrow, red cabbage leaves, and biltong julienne style.
  • Dice baby onion.
  • Heat up butter, sesame seed oil, and sunfoil oil in a frying pan.
  • Saute the onion until they are brown around the edges, not burnt.
  • Add in the carrot until ¼ cooked.
  • Add the baby marrow and cabbage and cook until al dente.
  • Take the stir fry off the heat and add the biltong, mint, and lemon zest.
  • Season with Oryx Fine Salt.
  • Make a paste with Champagne Valley Cake Flour and water.
  • Assemble the spring rolls.
  • Deep fry and drain oil with paper towel.
  • Amadumbi Puree
  • Place the amadumbi in cold water and bring to the boil, cook until soft.
  • Peel the skin off and blend until smooth.
  • Mix in the cream and season with Oryx Desert Salt.
  • Saute the garlic, ginger and chili in butter.
  • Combine the garlic mixture with the amadumbi.

Notes

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