Recipe from Community Technology Development Trust


  • 4 large cooked sweet potatoes
  • 1chopped onion
  • 1 carrot grated
  • salt to taste
  • 1/2tsp periperi
  • 1/4 barbecue spice
  • 4 Tblsp barbecue sauce
  • 1 beaten egg
  • 500gm breadcumbs
  • 4 Tblsp self raising flour


  1. mash the cooked sweet potatoes
  2. saute the carrots, onions add spices
  3. Add the mixture into the sweet potato mixture and add beaten egg and  sieved self raising flour.
  4. Mix to a stiff dough and shape into fingers
  5. Put bread crumbs in a plate and roll the fingers. Either shallow fry in fat/dmargarine or bake in a moderatly hot oven at 180 top shelf until cooked and brown, but not burnt.
  6. Serve as a savoury snack.


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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.