Fusion Recipe: Mbambaira (Sweet Potato) & Roquefort Roulade

The Mbambaira (Sweet Potato) & Roquefort Roulade is an elegant, sophisticated starter that harmonises the earthy sweetness of Zimbabwean mbambaira (sweet potato) with the pungent, salty complexity of classic French Roquefort cheese. This recipe presents a vibrant, thin sheet of steamed sweet potato layered with a creamy, herbed Roquefort filling, then tightly rolled and chilled. Sliced and served cold, the roulade offers a stunning visual presentation and a delightful balance of sweet, creamy, and salty notes, making it a perfect, visually striking addition to a celebration menu. It is an impressive vegetarian fusion dish that beautifully marries two disparate culinary worlds.

🍠 Recipe: Mbambaira (Sweet Potato) & Roquefort Roulade

This recipe creates a delicate, chilled log that is sliced into elegant rounds for serving.

📝 Ingredients (Serves 6-8)

Ingredient	Quantity	Notes
For the Sweet Potato Base
Mbambaira (Orange Sweet Potatoes)	3 large	Peeled and cut into thin, uniform slices (about 2 mm thick).
Salt & White Pepper	To taste
For the Roquefort Filling
Roquefort Cheese	100 g	Crumbled, room temperature is best.
Cream Cheese (Full Fat)	150 g	Softened, for stability and creaminess.
Crème Fraîche or Sour Cream	2 Tbsp	For texture.
Chives	2 Tbsp	Finely snipped.
Fresh Thyme Leaves	1/2 tsp	Chopped.
Honey or Maple Syrup	1 tsp	To balance the Roquefort's saltiness.
Cracked Black Pepper	To taste

🔪 Method & Instructions

Stage 1: Prepare and Lay the Sweet Potato Base

1. Slice Sweet Potatoes: Peel the sweet potatoes and use a mandoline or a very sharp knife to slice them into long, uniform pieces, approximately 2 mm thick. Uniformity is key for rolling.
2. Steam: Arrange the slices in a steamer basket. Steam for 5-8 minutes until tender-crisp. They should be pliable enough to roll without breaking but not mushy. Immediately plunge them into ice water to stop the cooking and preserve the colour. Drain well and pat dry.
3. Assemble Mat: Lay a large piece of plastic wrap (cling film) on a clean workspace. Arrange the sweet potato slices on the plastic wrap, shingle-style, slightly overlapping the edges to form a continuous, rectangular mat, approximately 20 cm times 30 cm. Season lightly with salt and white pepper.

Stage 2: Prepare the Roquefort Filling

1. Soften Cheese: Ensure the Roquefort and cream cheese are at room temperature.
2. Mix Filling: In a small bowl, combine the crumbled Roquefort, cream cheese, crème fraîche, snipped chives, thyme leaves, honey, and black pepper.
3. Whip: Using a fork or a hand mixer, beat the mixture until it is smooth and creamy. Taste and adjust seasoning; remember the Roquefort is already very salty.

Stage 3: Roll and Chill the Roulade

1. Spread Filling: Spread the Roquefort filling evenly over the entire sweet potato mat, leaving a 1 cm border along the long edges and a 2 cm border along one of the short edges (this will be the final seal).
2. Roll Tightly: Starting from the short end opposite the 2 cm}border, lift the plastic wrap edge and begin to roll the sweet potato mat and filling tightly into a log shape. Use the plastic wrap to help maintain the tension and a uniform shape.
3. Seal and Chill: Once rolled, twist the ends of the plastic wrap tightly to secure the roulade. This compression helps it hold its shape. Chill in the refrigerator for a minimum of 4 hours, or preferably overnight, until the roulade is completely firm.

Stage 4: Slice and Serve

1. Slice: Just before serving, unwrap the chilled roulade. Using a very sharp, thin knife (dipped in hot water and wiped dry between slices), slice the log into 1.5 cm thick rounds.
2. Presentation: Arrange the slices upright on a chilled platter or serving plate.
3. Garnish: Garnish simply with a sprinkle of fresh chives or a tiny dot of honey on each slice.

✨ Tips for Success

• Uniform Slicing: A mandoline is the best tool for slicing the sweet potatoes. Uniform thickness is essential for even steaming and a smooth, attractive roll.
• Do Not Overcook: Steaming the sweet potatoes to be tender-crisp is crucial. Overcooked slices will become too soft and break when you attempt to roll them. The cold water bath stops the cooking immediately.
• The Power of Cold: Do not try to slice the roulade before it is fully chilled. If it is soft, it will flatten and lose its spiral shape. The firmness from the chill is what allows for clean, neat slices.
• Salt Balance: Roquefort is naturally very salty. Be cautious when seasoning the sweet potato base and the filling; the goal is balance, not overpowering saltiness.
• Filling Creaminess: The addition of cream cheese and crème fraîche mellows the intensity of the Roquefort while providing the necessary stability for the filling to hold its shape when sliced.