Use very ripe fingers.
Clean off dust and steam on top of the matooke or on its own in a pan prepared for steaming for 45-60 minutes.
Allow two fingers a person but since it may be beaten cold, much can be cooked and the leftover kept in a cool place.
To serve, peel and if it is the big fingered gonja cut into sizable pieces.
Sanmarieh
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EastAfricanRecipes
Non-FictionHey guys.. I hope you pick some good recipes from this book. Some of the recipes are mine and some are not as I tried to get most of the East African recipes but of course they are many out there.. Can't get all of them though. I hope you enjoy...
