- 800g white puna yam
- 100g salted butter
- 200g green leafy vegetable. Best are:
- Garden egg leaves
- 1 onion
- 1 habanero or scotch bonnet pepper
- Palm oil (to your liking)
- Salt to taste (optional)
Notes on the ingredients
- If using unsalted butter, add salt. If using salted butter, the salt from it is enough for the stated quantity of yam.
- This recipe assumes that you have washed all the ingredients thoroughly before using them.
Before you cook
- De-seed and cut the habanero pepper into tiny pieces.
- Cut about 3 leaves of the spinach or garden egg leaves into very tiny pieces.
- If your palm oil is congealed, melt it. Do not heat it up, just melt it.
- Peel and cut the white puna yam into small pieces.
- Rinse them and put in a pot.
- Pour water to just under the level of the yams. The plan is to have just a small quantity of water left in the pot by the time the pieces of yam are well cooked.
- Add chunks of onion. I want to have onion flavour in the meal but I do not want to have pieces of onions in there that’s why I use chunks here.
- Add salted butter. If you use unsalted butter then you will need to add salt when the contents boil.
- Cover and start cooking on high heat.
- After about 20 minutes, the yam should be well cooked with a small amount of water left in it. Remove the chunks of onion, turn off the heat and set the pot aside for the yams to cool down a bit.
- Mash the yam with a potato masher or any utensil that can do the job. You can use a pestle but do not mash it into a smooth paste like pounded yam.
- After using the potato masher, follow it up with a spatula. The spatula helps make the dough smoother. Do not be tempted to add more water because this is not pounded yam. You want the yam mashed but it should still have the texture of a boiled piece of yam.
- When the dough becomes a smooth, use an ice cream spoon to make balls of the dough.
- Place the scoops of yam on a bed of spinach or garden egg leaves.
- Sprinkle the pepper and pour the palm oil over the balls of yam. Spread the tiny pieces of spinach on top for effects.
Spice Crusted Sweet Potato Wedges (Tested)
3 lb. sweet potatoes or yams, unpeeled, sliced into wedges
3 tbsp. oil
1 tbsp. sesame seeds, toasted
1 tbsp. nigella seeds (or poppy seeds)
1 tbsp. dried garlic flakes
1 tbsp. dried onion flakes
2 tsp. kosher salt
1 tsp. ground ginger
1 tsp. curry powder
Preheat the oven to 425.
Cut the sweet potatoes into wedges, about 6 to 8 per potato, depending on the size and shape of your potato. Put them into a large bowl and drizzle them with the oil.
Mix all the rest of the seeds and spices together in a small bowl. Toss this mixture over the potatoes and mix all together.
Spread on a baking sheet and bake for 25 to 30 minutes, turning once during the baking time.
Karen Mintzias 1 Leg of lamb; boned, cubed*
5 Baby lamb sweetbreads, opt.*
4 Baby lamb kidneys, opt. *
1/4 c Olive oil
Lemon’s juice 1/4 c Wine
1/4 ts Thyme
1/4 ts Oregano
1/4 ts Rosemary
1 Bay leaf; crushed
2 Garlic cloves; crushed
Freshly ground black pepper 8 Bay leaves; cut
Firm tomatoes (opt); 1/4’d Green peppers (opt); cubed Salt Oregano and lemon quarters *Note: Lamb meat(s) should be cut into cubes the size of walnuts. Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat. Marinate in the refrigerator, preferably overnight, or for at least 3 hours. Thread the meat on long skewers alternating the bay leaves with the tomatoes and peppers, if desired. Grill over hot coals or broil 6 inches from the heat, brushing with the remaining marinade and turning frequently. Season with salt and pepper, then remove the meat from the skewers to a warm platter and crush oregano over the top. Garnish with lemon quarters and serve hot.
Source : cookdiary.net
- 2 tablespoon sunflower or vegetable oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1 can KOO Chickpea, drained and rinsed
- 1 tsp ground cumin
- 1 tsp ground coriander
- Handful parsley, chopped, or 1 tsp dried mixed herbs
- 1 egg, beaten
Large pan, large mixing bowl, fork/potato masher
- Heat 1 tablespoon oil in a large pan, then fry the onion and garlic over a low heat for 5 minutes until softened.
- Add into a large mixing bowl with the chickpeas and spices then mash together with a fork or potato masher until the chickpeas are totally broken down.
- Stir in the parsley or dried herbs, with seasoning to taste. Add the egg then mash the mixture together with your hands.
- Mould the mix into 6 balls and flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 minutes on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.