Monday, June 14th, 2010
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.
600gr yam, peeled and large cubed
4 large tomatoes, peeled, deseeded and chopped
100gr chorizo cut in half
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!