Mashed Potato “Żytni” Slices (Rye Bread–Inspired)
Base: Mashed white potato + cassava + caraway seeds Formed into: Loaf pan, sliced thick Flavor: Earthy, chewy, dense—like Polish rye Pairs with: Roasted mushroom or beet purée
Spiced Cassava Crisps (Flatbread or Wrap Base)
Inspired by: Diphaphatha and kisra hybrids Base: Cassava + herbs, thinly spread and baked Cut into: Triangles or large squares Use for: Scooping hummus-style dips or veggie stews
Baked “Vetkoek” Rolls (Fried Dough Reimagined)
Inspired by: South African vetkoek Dough: Mashed potato + squash + dulse flakes Formed into: Little round rolls, oven-baked instead of fried Great with: Mushroom mash or tomato-onion dip
Coconut & Squash Flatbread (Coconut Bake–Inspired)
Inspired by: East/South African coconut bakes Base: Kabocha + shredded coconut (PM only) + herbs Form into: Round or square bakes Flavor: Garlic and cinnamon variations possible
Sweet Potato “Chapati” Wraps
Inspired by: Flat pan-cooked breads of East Africa Base: Mashed sweet potato + cassava or zucchini Rolled thin and cooked dry on a skillet Used as: A scoop or sandwich-style wrap
Sadza/Ugali-Inspired White Potato Mash
Inspired by: Southern Africa’s staple “pap” Base: White potato purée cooked down thick Stirred into a scoopable dough Great with: Spinach, garlic tomatoes, or compliant “chakalaka”
Zucchini Crêpes (Injera/Kisra-Inspired)
Inspired by: Fermented East African flatbreads Batter: Blended zucchini + cassava or sweet potato + filtered water Cooked thinly like a crepe on a nonstick pan Serve with: Lentil-free veggie stews, greens, or sautéed squash
Steamed Cassava Leaf Parcels (Chikwangue-Inspired)
Inspired by: Fermented cassava in banana leaves Base: Fresh cassava mash with herbs Wrapped in: Collard, banana, or seaweed leaves Steamed until firm, sliceable, and mildly starchy
Plantain Flat Discs (Banku/Kenkey-Inspired)
Inspired by: Fermented maize doughs (without fermentation) Base: Steamed green plantain mashed smooth Formed into: Sticky, pliable discs Wrapped in: Collard or banana leaves, then steamed or baked
Yam-Free “Amala” with Squash & Dulse
Inspired by: Nigerian amala Base: Mashed sweet potato or kabocha with wild dulse for umami Look/feel: Earthy, smooth, deep brown-orange tone Serve with: Garlic greens or mushroom-tomato stew