Zimbabwean Cheese

Peel and dice the sweet potato into small cubes, then boil in lightly salted water for 15-20 minutes until completely tender and easily mashed.

Drain the cooked sweet potato thoroughly and mash until smooth with no lumps remaining, then set aside to cool slightly.

Dry-roast the peanuts in a heavy skillet over medium heat, stirring constantly, until golden brown and fragrant. Remove from heat and allow to cool completely.

Once cooled, grind the roasted peanuts using a mortar and pestle or food processor into a coarse, crumbly meal, being careful not to over-process into a paste.

Combine the mashed sweet potato, ground peanuts, and a generous amount of ground pepper in a mixing bowl, stirring until a stiff, uniform dough forms.

Transfer the mixture onto a clean flat surface and press or roll it firmly into a dense, flat slab approximately 1 cm thick, then cut into small rectangular or square portions.

Arrange the portions on a lightly greased baking sheet and bake in a preheated oven at 180°C (350°F) until firm, dry, and lightly golden on the edges.

Remove from the oven and allow the pieces to cool completely on a wire rack, which will further crisp their texture before serving as a snack.