👨‍🍳 作り方

1. 1

   Place the yam chunks in a large pot and cover with water. Bring to a boil and cook until very tender, about 25-30 minutes. Drain the yam, reserving some cooking water.

2. 2

   While the yam is cooking, prepare the sauce. In a blender, combine the red bell peppers, tomatoes, onion, garlic, ginger, and scotch bonnet pepper. Add a little water if needed to help blend into a smooth puree.

3. 3

   In a separate pot, heat the palm oil over medium heat. If using fish or meat, add it now and sauté for a few minutes. Remove and set aside if desired, or leave in the sauce.

4. 4

   Pour the blended pepper and tomato mixture into the pot with the palm oil. Add crayfish powder and salt. Bring to a simmer and cook for about 20-25 minutes, stirring occasionally, until the sauce has thickened and the oil starts to separate.

5. 5

   Return the cooked fish or meat to the sauce if removed earlier. Simmer for another 5-10 minutes to allow flavors to meld.

6. 6

   While the sauce simmers, pound the cooked yam in a mortar and pestle until smooth and elastic. Add a little of the reserved yam cooking water or fresh water as needed to achieve the desired consistency. Alternatively, use a food processor or stand mixer with a dough hook.

7. 7

   Serve the pounded yam (Igname Pilée) hot, with a generous portion of the tomato and bell pepper sauce spooned over it.