Yams with Masala Sauce

Serves: 12 as an appetizer.

No votes yet

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Pierce yams with a fork and place in a large pot with plenty of water. Boil until very tender, about 25 minutes. Allow to cool and remove the skin. Mash and roll into bite-sized balls. Set aside at room temperature.

Add oil to a saucepan and heat on high. Add onion, garlic, cumin seeds and cloves, and cook, stirring, for 2-3 minutes, to toast spices and lightly brown the onion. Lower temperature to medium, add tomatoes and cook until soft, 6-8 minutes. Add tomato paste, tomato sauce and water; allow to boil. Reduce heat to low; add pepper and salt. Simmer, stirring occasionally, for about 30 minutes.

Add the yam bites back to the sauce for the last few minutes of cooking, to warm them up. Serve immediately.

Recipe by Njambi Gishuru, former PCC Cooks instructor

More about: yams

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login