Yam and Tigernut Stew
Yam and tigernuts are indigenous to West Africa, Yam is often called the king of crops, a starchy tuber that has dark bark like skin, and its white inside. They are served boiled, but can also be roasted, baked, fried or grilled. Some yams have a sweet to bland taste, but it all depends on what it’s eaten with. In this recipe, we add these delicious African yams to tigernut stew. This recipe is by Orelly Bello, from @inafoodieskitchen.
- 3 Tbsp olive oil
- 1 large onion diced
- 2 tomatoes diced
- 3 Tbsp of tomato paste
- 1 Tbsp of crushed garlic
- 1 bay leaf
- Salt and pepper to taste
- 2 cups of water
- 1 cup of diced yam*
- ½ cup of tigernut powder
- 1 ½ cup of packed chopped kale
In a large pot add the olive oil over medium heat. Add the diced onions.
Cook on medium heat until translucent.
Add the diced tomatoes, salt, and pepper. Cook for about 5 minutes.
Add the tomato paste and the crushed garlic. Mix well and add the bay leaf. Cook for 5 minutes.
Add the water, the diced yam, and the tigernut powder. Cook for about 15 minutes on low heat or until the yam is fork-tender*
Add the chopped kale, mix well, close the lid and turn off the heat. Let it sit for about 2 minutes.