Yam and Stew

Ingredients

• For the Boiled Yam:
• 1 medium-sized white yam, peeled
• Water for boiling
• Salt to taste
• For the Stew:
• ½ - ¾ cup red palm oil (or vegetable oil as a substitute)
• 2 lbs beef stew meat, chicken, or fish (cut into chunks)
• 3 large red bell peppers, roughly chopped
• 2 large onions, roughly chopped (1 for blending, 1 for sauce)
• 2-4 scotch bonnet or habanero peppers (to taste)
• 3 cloves garlic
• 1-inch piece of ginger
• 1 (28 oz / 800g) can tomato puree or crushed tomatoes
• 2-3 tablespoons tomato paste
• 2 beef or chicken seasoning cubes
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper to taste
• Water or beef stock as needed

Instructions

1. Boil peeled, chopped yam in salted water for 20-30 minutes until soft. Drain.
2. Blend bell peppers, 1 onion, hot peppers, garlic, and ginger into a smooth paste.
3. Boil your meat with seasoning until tender. Save the stock.
4. Heat palm oil in a pot until it looks clear (skip if using other oil).
5. Fry the other chopped onion in the oil until soft.
6. Add tomato paste, then the blended pepper mix. Fry for 15-20 mins, stirring.
7. Stir in canned tomatoes, seasoning cube, and bay leaves. Cook for 10 more mins.
8. Add the cooked meat and 1 cup of the saved stock. Cover and simmer for 20-30 mins.
9. Taste and add salt/pepper if needed. Remove bay leaves.
10. Serve the stew over the boiled yam.