Reedmace Starch Bouille RecipeOrigin: African Fusion Period: Traditional |
Ingredients4kg Reedmace rhizomes (the underwater storage roots of the plant) 
Reedmace Starch Bouille Preparation:Method:The reedmace rhizome may be found during any time of the year the ground is not frozen but are best collected from Autumn to early Spring (when maximum starch is stored in the rhizome). To find a reedmace rhizome reach down into the muck at the base of a plant and feel around for the sideways root or rhizomes. Follow this rhizome as far as possible and pull it out. Make sure it is alive and white on the inside before you spend a lot of time digging it out. Some rhizomes will be rotten and brown. Collect 4kg of good rhizomes. (Note: If there are white horn-like protuberances coming off of the rhizome, save these, they are cattail shoots and very tender and tasty.) Wash, scrape and then pound the raw rhizomes and set to soak in a bucket of water over night. The starch will be washed out and will settle in the base of the bucket. Remove the rhizomes, allow to settle again then carefully drain-off the excess water (but retain this) to leave the sediment in the bottom. When ready to prepare place 500ml of the soaking water in a pot, bring to a boil, then and add some 60ml of the sediment. Cook, stirring vigourously for about 8 minutes to cook the meal. If the porridge gets to thick add a little more water as you continue cooking. The final consistency should be porridge-like. |
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