• 3 medium washed and peeled sweet potatoes
  • 300g taro flour or tsenza flour
  • 3 large eggs
  • 3 medium ripe tomatoes
  • 4 shallots or leeks
  • ½ teaspoon garlic powder
  • 175g grated cheese
  • Vegetable oil for frying
  • Salt to taste


  1. Grate sweet potatoes in a bowl; squeeze as much moisture from them as you can using cheese cloth.
  2. Grate tomatoes; add shallots or leeks, garlic powder and salt
  3. Add eggs and mix well.
  4. Put in yam/taro flour and make dough.
  5. Heat cooking oil in a frying pan.
  6. Drop the mixture into the frying pan using a fork
  7. Fry until golden brown, turning as needed 1 to 2 minutes.

Variation: use taro tubers instead of sweet potatoes.

Previous articleMagogoya (Taro) fondants
Next articleMadhumbe (taro) and watermelon puree
Anna Brazier
Anna Brazier is the editor of Naturally Zimbabwean. She was born in Zambia but has lived most of her life in Zimbabwe. She has a BSc in Ecology and an MSc in Sustainable Development and works as a consultant promoting sustainable agriculture, nutrition, traditional foods and community resilience in Africa and beyond. She lives in Harare with her husband and three children.