How to Make Tasty Boiled arrow roots (NDUMA)

Boiled arrow roots (NDUMA). Peeled arrow roots and chop into medium size pieces. Then put in a pot (Sufuria) and add water to. Then put to boil in medium heat.

Arrow roots help in preventing anemia and other blood circulation related difficulties. Metabolic Processes: Arrow roots have high Vitamin B concentration. Ndumas (arrow roots / taro) in this video recipe are stuffed with mince meat and this gives them a pleasant twist. You can cook Boiled arrow roots (NDUMA) using 3 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Boiled arrow roots (NDUMA)

1. Prepare of large piece raw arrow root.
2. It's of water.
3. You need of salt.

Nduma are what we Kenyans refer to arrow roots. They are super duper nutritious and taste so good. Thank God I got over my senseless fear,LOL. At home we usually just have them boiled.

Boiled arrow roots (NDUMA) instructions

1. Start by peeling the arrow roots, and rinse properly with water then place in a cooking pot..
2. Pour 1 a cup of water inside the pot placed in a moderate source of heat..
3. Sprinkle the salt to taste on top, cover the pot with a lid and let it cook for about 35 minutes..
4. You can now remove it from the heat while still hot, serve it with tea or your favorite meat stew..

But I have been encouraged by numerous people to try them fried. Everything fried is tastier after all, so I. Microscopically the arrow root starch is oval in shape and with hilum at the proximal end. Kudzu arrowroot (Pueraria lobata) is used in noodles in Korean and Vietnamese cuisine. In the Victorian era it was used, boiled with a little flavouring added, as an easily digestible food for children and people.