Yam Yam Recipe – Stainless Steel Bite

What is Yam?

Swallows are a staple food in West Africa and are often accompanied by stews and soups. These are soft and chewy foods, dough-like consistency and can be easily swallowed without chewing, so the name swallows. Yam Hoohu is with Yam Hoohu Cassava and Cornhoof.

We usually eat it with our right hand, make a small bowl and press the dough indent to indent. This acts as a spoon to scoop up soups and stews. Ah, what a creative way to enjoy what a great soup Exci and Elle.

How to hit yam

• leather True yam with a sharp knife (not an orange sweet potato) peels away from the body (so don’t cut yourself like I did). Carefully draw a pairing knife on the side of the yam and be careful not to remove too much meat. (Photo 1)
• clean – Find spoiled spots, such as bruises and discoloration. Remove them with the tip of a knife.
• cut Rinse quickly into large chunks and place in cold water until ready to cook to prevent discoloration.
• Bring it to a boil – Add to a medium pan with enough water to barely cover the yam ams, cover the salt to taste and cook the yam until soft. (Photo 2)
• drain – Remove from the heat and immediately drain the zam with a colander. Book a portion of the water for the blend.
• blend – Add boiled yam to the food processor. Start the pulse at 20-30 second intervals and check for smoothness. Move the yam puree with a spoon between the pulses to ensure an even blend and add 1-2 tablespoons of reserved water if necessary to achieve the desired elasticity and soft texture. (Photo 3-4)
• serve – Wrap in parchment (for health consciousness) or plastic wrap. Serve with Ogbono soup. (Photo 5-6)

Tips and tips

1. If you don’t have a food processor, you can instead grate the boiled yam and pound it with a hand mixer until smooth.
2. The amount of water required to boil yam ams depends on the dry one and the consistency of your preference.
3. For best results, use yam harvested at least 3 months ago.

Serving and Storage Procedures

It may take a long time to hit the Yam River, especially if you do it manually with a mortar and pestle. To save time and effort, you can move on with it and I’m happy to share with you how to provide you with a way to properly store them with you.

1. shop – Allow the prepared yam to cool completely and wrap in plastic.
2. Refrigerated – Can be safely stored in the fridge for 3-5 days.
3. freezer – Keep in the freezer for up to 3 months.
4. Reheat – When ready, thaw the hoof at the counter for about 30 minutes. Bang the yam, transfer to a safe plate in the microwave, and transfer the microwave in a high environment for about 2 minutes. Turn on the other side and heat again for 2 minutes. Repeat until heated. You can also steam it and reheat it in Stovetop.

Makeup Tips: Sliced ​​yams can be submerged in water and stored in containers covered in fridge to prevent discoloration for 24 hours. To freeze, blanch the yam ams, place them in a single layer of freezer-safe resealable bags, and freeze for up to 6 months.

Something that hits yam and pairs

Exisi Soup and ogbono It’s always my favorite pairing with Yum. But that’s good too Oclasse, African Ocross soup, Elleand Afan For a complete African experience.

You should try more amazing African recipes

1. African yam soup
2. Yam Yams
3. Cornchaff
4. African beef stew
5. Yatakure Kill Kill in Ethiopia
6. Nigeria Jollfrys

by Im

See how to make it

[adthrive-in-post-video-player video-id=”Gx3z2bQU” upload-date=”2020-02-21T17:06:38.000Z” name=”Pounded Yam and Ogbono Soup” description=”Pounded Yam and Ogbono Soup – A tasty and hearty Nigerian soup made from Ogbono seeds (bush mango seeds) added with pre-cooked meat. And paired with smooth, tasty and filling Pounded Yam for an extraordinary African meal experience!” player-type=”collapse” override-embed=”false”]

This blog post was originally published in August 2018 and updated with additional tips, new photos and videos