The other day Charles the office guard (who, by the way, is now guarding during the day; he and the other guard switch off every week who guards at night and who guards during the day) said he had some “patates malgaches” for us to buy, since we had liked the first ones he brought us so much (see earlier post about “patates malgaches” and manioc). We bought a bag of them from him, uncooked. While the first ones we tried had been purple on the outside (although Charles called them “les rouges”, whitish on the inside, these were “les jaunes,” pale brown on the outside, yellow on the inside.
Hungry, we went back to our house and immediately cooked them for lunch. Or rather, I washed them in chlorine, then cooked them for lunch. Sure enough, they tasted just like “les rouges” – that is to say, delicious.
Francesca has been frying regular potatoes lately, which we bought last week, in addition to plantains, so when she went to do it again the other night, I proposed we try to fry the sweet “patates malgaches” in the hopes of achieving something like a sweet potato fry. Never having fried anything in my life (no pot of boiling oil has ever been seen in the Shaw-Champion home in my twenty years of life!), I left this to Francesca. She peeled and sliced them (uncooked) with some difficulty – they seem harder and tougher than regular potatoes, very fibrous at the ends. But they fry up just fine – yum!
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