Archive for June, 2010

YAM GOULASH

Monday, June 14th, 2010

Yam

Yam

 

Yam goulash

Yam goulash

Yam is one of Africa’s staples enjoyed widely. Rich in carbohydrate and because of its starchy content, you are easily full without having to eat much. Yam is grown the same way as potatoes but much bigger when cultivated, having a brownish rough covering skin and has a unique taste of their own. The only way to describe yam in texture when cooked, is like eating Maris piper potatoes. African yams are totally different in texture from what you find in the West Indies and should not be confused with sweet potatoes. So to titillate your taste buds, I have prepared this goulash, using paprika and chorizo. Unfortunately, yet again, you have to head to an Indian/African grocery shop to purchase yam.

Ingredients:
600gr yam, peeled and large cubed
4 large tomatoes, peeled, deseeded and chopped
100gr chorizo cut in half
1tsp paprika
2tbsp vegetable oil
1 chicken stock dissolved in 700ml warm water
1 medium onion, peeled and chopped
2 garlic cloves, chopped
1thumb size ginger, chopped
260gr packet of young spinach from supermarket

Heat oil and lightly sauté the onion, garlic, ginger followed by the tomatoes and cook for a couple of minutes. Add yam followed by the liquid, paprika and the chorizo. Bring to boil rapidly and reduce to simmer for 15 mins. Check yam for softness then add the spinach, cook for a further 5mins to allow spinach to cook, stirring intermittently to blend. Check seasoning. Easy does it!!

And for dessert, serve with a piece of pineapple topped with ice cream or crème fraîche.

This is a complete meal but you can add a piece of cooked chicken/steak/fish, if you prefer.

Keep cooking and be happy!

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Posted in Main Courses - Vegetarian | 236 Comments »

BLACKEYED BEANS AND SWEET POTATO PIE (“AKIDI”)

Monday, June 7th, 2010

Blackeyed Beans & Sweet Potato Pie

Blackeyed Beans & Sweet Potato Pie

This is a hip-hop budget friendly dish for the whole family to enjoy. It’s a very simple recipe, full of flavour. Place it in the middle of the dining table for every member of the family to tuck in…!!  It is my version of the English Shepherd’s pie using black eye beans instead, more or less a vegetarian pie.

Ingredients:
225gr black-eyed beans: (no need to soak overnight)
1 sweet red pepper, deseeded and chopped
1 medium sized onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 thumb sized ginger, grated
1 chicken stock dissolved in 50ml warm water
½ tin chopped tomatoes
1tsp ground paprika
3 tbsp sunflower or vegetable oil
50gr Parmesan or Cheddar cheese, grated
2 medium sized Kumara sweet white potatoes, peeled and cubed, then boil for 15mins until soft, add butter and marsh with a potato ricer to achieve a smooth finish.
50gr butter
50gr coriander or basil, chopped and reserving a handful for garnishing
1tsp curry paste (optional) if you fancy that extra kick!

Heat oven:

190c/G4/375f

Preparation:

Boil beans rapidly for 5mins, drain and rinse under cold running tap to rid the beans of the dark cooking water. Add water to cover, bring to boil and simmer (about 20/25mins) until soft. Meanwhile fry onions, garlic and ginger on medium heat for 3/5mins. Now add the tomatoes, sweet peppers and paprika and simmer for a further 5/10mins stirring intermittently.  Add stock together with coriander and simmer for a further 5mins. Check seasoning. Empty cooked beans into the sauce, stir well to blend. Empty the whole contents in a ceramic baking dish, top evenly with the mashed potatoes and spread the grated cheese all over. Bake in oven for 20mins for browning to take place.

This is a lovely recipe for veggies or non-veggies and very nutritious. Have it with a bowl of your favourite seasoned green salad, with piece of salmon/chicken or steak to increase the protein element.

Happy cooking and bon a petit!

Posted in Main Courses - Vegetarian | 427 Comments »