- 3 ea. yams, medium to large (about 1 1/2 pounds total)
- 1 ea. onion, medium, coarsely chopped
- 1 ea. green pepper, medium, seeded and diced
- 1/2 tsp. dried hot peppers, crushed
- 2 tbsp. peanut oil
- 1 cup canned, crushed tomatoes
- 1/2 tsp. salt
- 1 tsp. curry powder
- 1/2 cup roasted salted peanuts, finely chopped
Bake the yams in a preheated 400°F oven for about 45 – 55 minutes, or until they are fork-tender. Remove from the oven and let cool.
In a medium skillet, sauté the onion, the green pepper, and the hot peppers in the oil over moderate heat, stirring until the onion wilts and begins to turn golden.
Add the tomatoes, the salt, and the curry powder, mix well and cook over low heat, uncovered, stirring occasionally, for about 15 – 20 minutes, until the mixture is thick and most of the liquid has cooked away.
Peel the cooked yams, then mash them in a bowl. Add the tomato mixture and the chopped peanuts and mix well.
Spoon the yams into a lightly oiled shallow casserole. Cover lightly and bake in a preheated 375°F oven for 20 – 25 minutes, just enough to heat through.
Note: The yam is a native to both Africa and Southeast Asia and is thought to be the oldest cultivated food plant in sub-Saharan Africa, where it has served as a staple since prehistoric times. In its simplest preparation, the yam is roasted in hot ashes or boiled and mashed into foo foo, the generic carbohydrate base that serves as the underpinning of much African cuisine. In this recipe, mashed yams are enriched with tomatoes, peppers, peanuts, and spices. The dish goes very well with ham and other meats and makes a delicious accompaniment to the Thanksgiving turkey; it can also serve as a main course for a vegetarian meal.
Yield: 4 – 6 Portions Source: The Universal Kitchen ©
Recipe Courtesy of the Culinary Institute of America