Ingredients for Marinade:
- 1 teaspoon whole black peppercorns
- 2-3 cloves garlic
- ½ turmeric root
- 3cm piece of fresh ginger
- 3 coriander plants with roots
- 1/2 small red chilli – seeds removed
- 1/3 cup tamari
- 1-2 tablespoons oyster sauce
- 2-3 tablespoons fresh lime juice
- 2-3 teaspoons honey
- 1/2 cup water
Ingredients for Vegetables:
- 1 small cassava tuber
- 6 arrowroot tubers
- 2 cocoyam tubers
- 2 sweet potatoes
Method:
Cut all tubers into required sized, boil cassava and cocoyam tubers.
Starting with the dry marinade ingredients in either a mortar and pestle or food processor, combine peppercorns, garlic, turmeric, ginger and chilli. Add sauces to mixture. Taste and add extra tamari, lemon juice or honey to balance the flavour.
Place all vegies in a bowl and pour marinade over – toss well to coat all pieces. Place vegies in baking tray, pour over rest of marinade, cover tray with baking paper then alfoil to seal.
Bake in oven @ 180 for half an hour. Turn vegies and bake further half hour until cooked. Remove baking paper and foil and brown for 15-20 minutes extra.