An easy one pot meal, made with yams, cassava and carrots also known as ragout which is well known within other nationalities like Senegal, guinea , ivory coast, Togo, Cameroon enjoyed throughout West Africa. This recipe is completely different from your typical porridge yam or cassava as a tomatoe base is used with crayfish and some leafy greens. Here is a sample clip of how yam porridge looks like
There are times when you want something easy, yet comforting without sensationalizing your taste buds. When that feeling hits…I think of the lovable yams and cassava porridge
Yams and cassava are starchy tubers that are grown in most countries in Africa, South America, Caribbean, South Pacific and Asia – with each country having its own variety.
They are not comparable to the sweet yams grown in North America – which are softer (when cooked) and overly sweet. These African yams and cassava are firm and tender, when cooked.
Throw in some hot pepper for some extra heat and you are good to go. Your cooking time will vary depending on protein used. Be sure to cooked the chicken first until tender before adding yams.
1 tuber of yam
1 tuber if cassava
2 whole carrots
4 garlic cloves
1/4 ginger stem
3 maggi cubes
scotch bonnet pepper ( optional)
Method of preparation
- Peel the yam and cassava with a sharp knife, peeling away from your body carefully draw the paring knife down the body of the yam, being careful not to remove too much of the yam in during the process.
- Look for any spoiled spots, such as bruising and discoloration, in the yam as you peel. Remove the spots away with the tip of the knife.
- Cut into medium chunks and wash immediately to prevent discoloration and leave them in cool water until ready to use.
- wash your choice of meat with lemon or vinegar
- Heat up a non-stick pan or pot with vegetable oil and pour in the lamb. Season with salt and let it simmer for 2 minutes. Do not add water at this stage as met has its own stock water which will add flavour to your dish. Add the chopped onion , garlic blend , ginger and white pepper . sauté for about 15 minutes. Add the tomatoes and carrot after 15 minutes and allow to simmer for another 5 minutes.
- Add the cubes of yam, cassava and 3- cups of water or more depending on the quantity. Make sure the water is on the same level as the yam/cassava. Bring to boil – add Maggi and cook on medium heat to prevent it sticking to the bottom of the pot/pan.
- Taste for seasoning again adjust for salt and pepper to your taste buds
- Turn off heat and serve warm