4
Ingredients
- 1 kg sweet potatoes (mbala), washed
- 1 pinch of salt, optional
- 1 tbsp oil, optional
Method
- 01 Choose firm, medium mbala.
- 02 In coals: bury in hot ashes 35–45 minutes, turning.
- 03 In the oven: 200 °C, about 40 minutes, optionally brushed with a little oil.
- 04 Check tenderness with a knife tip.
- 05 Split, salt lightly, serve plain or with a sauce.
Grilled mbala is the fire version of [boiled mbala](/en/recettes/mbala/). In Kasai it accompanies meats and greens; [matembele](/en/recettes/matembele-katanga/) remain the **leaves**—another page.
In the same spirit
Other recipes close by territory or by gesture.
-
Mbala
Mbala recipe: sweet potatoes boiled or roasted until soft — everyday tuber, distinct from matembele leaves.
10 min prep · 30 min cook
-
Matembele with peanuts
Matembele recipe: sweet potato leaves simmered with tomato and peanuts — Greater Katanga green, often served with bukari.
25 min prep · 35 min cook
-
Boiled yam
Boiled yam recipe: tubers cooked in water until tender, served plain or with a short sauce — a simple side still under-documented in the catalogue.
15 min prep · 35 min cook