My first post on the blog features the picture of Stuffed Yam Balls, I almost forgot to share the recipe. Most people know now that Le hubs loves his Yam almost as much as he love plantain/beans and sweet potatoes. So here is me being a dutiful wife, yam must never get boring
Mixed Vegetables (carrots, peas, spring onions, sweet corn e.t.c)
Cayenne pepper (ground dried pepper)
*coconut flour (just because I felt like)
Exotic Thai Spice (I’m in love with Thai spices)
Vegetable oil (to fry)
Cut and boil yam, while yam is cooking, cook minced meat and season with cayenne pepper and salt, I added some rosemary. Once cooked add your mixed vegetables and cook till vegetables are tender and no water is left in the pan.
Mash your yam using a masher when it is cooked. You can mash with your fingers if you allow it to cool first.
*I’d advise you don’t use a food processor or blender to do this, so it is not too soggy.
Break eggs and beat and set aside.
Mix bread crumbs with *coconut flour,
Cayenne pepper, exotic Thai Spice (you can skip this or use what you have ), salt.
Scoop some mashed yam into you palms, make a well in the center and scoop some of the mince mix into it.
Pull the edges together to close the ball and roll gently in your palm.
Dip in egg and cover with bread crumbs.
Deep fry with vegetable oil until golden brown.
Sweet n Sour Chilli
15 Scotch Bonnet
*1 litre Pineapple Juice (you can use orange juice)
1/4 tsp Salt
Vinegar (about 1/4 tsp)
1/4 tbsp Cornstarch
Blend fresh scotch bonnet to a smooth paste. Boil in a pot with juice, sugar, salt , vinegar. Boil till it reduces down and it is cooked. Mix about a 1/4 tbsp of corn starch with a little water and add to the sauce to thicken slightly.